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
White Bases
Mixed with other ingredients such as sugar, cream or milk, they create an excellent result in the tub.
Many different types of formulation and dosage.
Bases with 40/50 g dosage
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 |
Bases with 100 g dosage
Bases with 100 g dosage
Base Amabile
Base with a light vanilla aroma, to prepare a gelato with a great hold in tub.
Base Amabile
Base with a light vanilla aroma, to prepare a gelato with a great hold in tub.
| DOSAGE | FORMAT |
100 g per l of milk + 245 g of sugar |
2 kg |
Biancolatte 125 S.A.
Ideal base for a creamy mountain gelato.
Biancolatte 125 S.A.
Ideal base for a creamy mountain gelato.
| DOSAGE | FORMAT |
125 g per l of milk + 250 g of sugar |
2 kg |
Base Nuvole 100
Mix free from vegetable fats for a gelato with a great texture and hold.
Base Nuvole 100
Mix free from vegetable fats for a gelato with a great texture and hold.
| DOSAGE | FORMAT |
100 g per l of milk + 200-230 g of sugar |
2 kg |
Superlatte 100
Base which gives excellent texture and overrun to artisan ice cream. Milk/cream flavour. Gluten free.
Superlatte 100
Base which gives excellent texture and overrun to artisan ice cream. Milk/cream flavour. Gluten free.
| DOSAGE | FORMAT |
100 g per l of milk + 230/250 g
of sugar |
2 kg |
Superpanna
Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.
Superpanna
Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.
| DOSAGE | FORMAT |
100 g per l of milk + 230/250 g
of sugar. |
2 kg |
Biancolatte 100 F.C.
Base rich in fats and milk protein to obtain a stable and creamy ice cream lasting several days. Gluten free. Can be used hot and cold.
Biancolatte 100 F.C.
Base rich in fats and milk protein to obtain a stable and creamy ice cream lasting several days. Gluten free. Can be used hot and cold.
| DOSAGE | FORMAT |
100 g per l of milk + 230/250 g
of sugar |
2 kg |
Biancolatte 100
Base for preparing a silky ice cream, with milk flavouring and excellent overrun.
No hydrogenated fats. Gluten free.
Biancolatte 100
Base for preparing a silky ice cream, with milk flavouring and excellent overrun.
No hydrogenated fats. Gluten free.
| DOSAGE | FORMAT |
100 g per l of milk + 230/250 g
of sugar |
2 kg |
Biancolatte 100 S.A.
Base for preparing a silky ice cream with excellent overrun. Without flavouring, to enhance the flavour of the added pastes. Free from hydrogenated fats. Gluten free.
Biancolatte 100 S.A.
Base for preparing a silky ice cream with excellent overrun. Without flavouring, to enhance the flavour of the added pastes. Free from hydrogenated fats. Gluten free.
| DOSAGE | FORMAT |
100 g per l of milk + 230/250 g
of sugar |
2 kg |
Nature 100
Base free from emulsifiers, containing only natural ingredients. Despite not containing emulsifiers, it guarantees an overrun similar to a standard base. Ice cream made with Nature 100 intensifies the flavour. Gluten free.
Nature 100
Base free from emulsifiers, containing only natural ingredients. Despite not containing emulsifiers, it guarantees an overrun similar to a standard base. Ice cream made with Nature 100 intensifies the flavour. Gluten free.
| DOSAGE | FORMAT |
100 g per l of milk + 245 g of
sugar + 200 g of cream + 25 g
of skimmed milk powder |
2 kg |
Bases with 150/160 g dosage
Bases with 150/160 g dosage
Biancolatte Pura
Without vegetable fats, emulsifiers and flavourings; for a gelato with a natural taste that enhance the flavours.
Biancolatte Pura
Without vegetable fats, emulsifiers and flavourings; for a gelato with a natural taste that enhance the flavours.
| DOSAGE | FORMAT |
1000 g of milk+ 250 g of sugar + 150 g of Biancolatte Pura + 200 g of cream |
2 kg |
Biancolatte 150 S.A.
Perfect for a creamy “mountain” gelato. Without flavourings.
Biancolatte 150 S.A.
Perfect for a creamy “mountain” gelato. Without flavourings.
| DOSAGE | FORMAT |
150 g per l of milk + 200/220 g of sugar |
2 kg |
Nature 150 S.A.
Base made with natural ingredients only, free from emulsifiers and flavouring. Gluten free.
Nature 150 S.A.
Base made with natural ingredients only, free from emulsifiers and flavouring. Gluten free.
| DOSAGE | FORMAT |
150 g per litre of milk + 250 g of sugar + 215 g of cream |
2 kg |
Biancolatte 160 S.A.
Mix with raw materials selected to create a gelato that enhances the quality and flavour of the added pastes. Free from flavourings and vegetable fats.
Biancolatte 160 S.A.
Mix with raw materials selected to create a gelato that enhances the quality and flavour of the added pastes. Free from flavourings and vegetable fats.
| DOSAGE | FORMAT |
160 g per l of milk + 215 g of sugar + 175 g of cream. |
2 kg |
Biancolatte 150
Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.
Biancolatte 150
Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.
| DOSAGE | FORMAT |
150 g per l of milk + 225
g of sugar + 50 g of cream |
2 kg |
Bases with 250 g dosage
Bases with 250 g dosage
SuperVeg
Ideal base for making excellently flavoured vegan gelato. Made with the finest ingredients including cocoa butter and rice flour. Free from animal fats, milk and milk products, emulsifiers and gluten.
SuperVeg
Ideal base for making excellently flavoured vegan gelato. Made with the finest ingredients including cocoa butter and rice flour. Free from animal fats, milk and milk products, emulsifiers and gluten.
| DOSAGE | FORMAT |
250 g per l of hot water + 210-220 g of sugar |
2 kg |
Biancolatte 250
Base rich in milk and cream, just add water to obtain a creamy ice cream with a milky flavour. For an even creamier ice cream, substitute part of the water with milk. Gluten free.
Biancolatte 250
Base rich in milk and cream, just add water to obtain a creamy ice cream with a milky flavour. For an even creamier ice cream, substitute part of the water with milk. Gluten free.
| DOSAGE | FORMAT |
250 g per l of water (for a
creamier ice cream, substitute
1/4 water with milk) +
250/270 g of sugar |
2 kg |
Complete Bases
Complete Bases
Bianca Zero
Complete base without added sugar to prepare cream gelato.
Bianca Zero
Complete base without added sugar to prepare cream gelato.
| DOSAGE | FORMAT |
1 bag +2.7 kg of milk + 0.15 kg of fresh cream |
0.85 kg |
Salted butter caramel
Complete base, already perfectly balanced to create a salted butter caramel flavoured gelato.
Salted butter caramel
Complete base, already perfectly balanced to create a salted butter caramel flavoured gelato.
| DOSAGE | FORMAT |
250 g of product + 3 l of hot milk |
1,25 kg |
Biancolatte Plus
Base with a high dose, to be prepared hot. For a stable and very creamy gelato.
Biancolatte Plus
Base with a high dose, to be prepared hot. For a stable and very creamy gelato.
| DOSAGE | FORMAT |
330 g of product + 670 g of water |
2,5 kg |
Tutto Yogurt
Skimmed yoghurt mix to make an excellent yoghurt ice cream, just by adding milk.
Tutto Yogurt
Skimmed yoghurt mix to make an excellent yoghurt ice cream, just by adding milk.
| DOSAGE | FORMAT |
1 bag + 3 l of milk (for a
more intense flavour,
substitute 1 l of milk with 1 kg of
yoghurt) |
1 kg |
Tutto Blu
Complete cream-flavour base, for a blue-coloured ice cream.
Tutto Blu
Complete cream-flavour base, for a blue-coloured ice cream.
| DOSAGE | FORMAT |
1 bag + 3 l of hot milk |
1.15 kg |
Cheesecake
Complete base ideal for preparing
cheesecake flavour, as well as Sicilian cassata flavour. With powdered cream. Gluten free.
Cheesecake
Complete base ideal for preparing
cheesecake flavour, as well as Sicilian cassata flavour. With powdered cream. Gluten free.
| DOSAGE | FORMAT |
1 bag of product + 2.5
l of boiling water + 250 g of
sugar. |
1.15 kg |
Bases for soft ice cream
Bases for soft ice cream
White Vanilla
Complete and already balanced base to prepare a vanilla soft ice cream with a white colour.
White Vanilla
Complete and already balanced base to prepare a vanilla soft ice cream with a white colour.
| DOSAGE | FORMAT |
3500 g of water + 1500 g of base |
2 kg |
Soft yogurt A ice cream
Complete base, already perfectly balanced, to create a soft yoghurt ice cream. Ideal mixed with water.
Soft yogurt A ice cream
Complete base, already perfectly balanced, to create a soft yoghurt ice cream. Ideal mixed with water.
| DOSAGE | FORMAT |
1 bag + 4 l of water |
2 kg |
Soft vanilla ice cream
Complete base, already perfectly balanced, to create a soft vanilla ice cream with a delicate yellow colour.
Soft vanilla ice cream
Complete base, already perfectly balanced, to create a soft vanilla ice cream with a delicate yellow colour.
| DOSAGE | FORMAT |
1 bag + 4 l of water |
2 kg |
Soft chocolate ice cream
Complete base, already perfectly balanced, to create a soft ice cream with an intense chocolate flavour.
Soft chocolate ice cream
Complete base, already perfectly balanced, to create a soft ice cream with an intense chocolate flavour.
| DOSAGE | FORMAT |
1 bag + 4 l of water |
2 kg |