Mix free from vegetable fats, to be used both hot and cold. Excellent stability. Ideal for scooping.
| DOSAGE | FORMAT |
50 g per l of milk + 230-250 g of sugar. |
2 kg |
Gelato Range
Bases with 40/50 g dosage
Base 50 gold F.C.
Mix free from vegetable fats, to be used both hot and cold. Excellent stability. Ideal for scooping.
Base 50 gold F.C.
Biancolatte 50 S.A.
Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.
Biancolatte 50 S.A.
Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.
| DOSAGE | FORMAT |
50 g per l of milk + 230-240 g of sugar |
2 kg |
Fiocco di Panna
Base in 40 g dosage for creating gelato with the genuine flavour of fresh cream, with a pleasant hint of vanilla.
Fiocco di Panna
Base in 40 g dosage for creating gelato with the genuine flavour of fresh cream, with a pleasant hint of vanilla.
| DOSAGE | FORMAT |
40 g per l of milk + 215-230 g of sugar |
2 kg |
Biancolatte 50
Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.
Biancolatte 50
Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.
| DOSAGE | FORMAT |
50 g per l of milk + 230/240 g
of sugar |
2 kg |