MILK BASES
High Grammage

  • GIUBILEO MILK BASE

    A completely natural base, free from vegetable fats and emulsifying agents, artificial aromas and synthesis stabilisers. It is free from reducing sugars (dextrose, fructose) and complex sugars (maltodextrin). It’s the ideal product to prepare a milk gelato with a very good creamy structure and a natural and delicate flavor, but keeping a perfectly “clean” and clear ingredient list for consumer. In order to achieve the best performance and image of the ingredient list, we recommend using the base combined with the grape sugar that we produce. This sugar, in the prescribed doses, can replace all other existing sugars for gelato mixes (except of saccharose).

  • BASE ITALIA 250

    Two complete basic mixtures (add sugar to Italia 250) to prepare a well-balanced gelato with the highest ease and practicalness. A very good quality-price ratio minimizing production errors with the certainty of repeatability of result make the new Italia line a guarantee of success for the users.

  • BASE ITALIA 500

    Two complete basic mixtures (add sugar to Italia 250) to prepare a well-balanced gelato with the highest ease and practicalness. A very good quality-price ratio minimizing production errors with the certainty of repeatability of result make the new Italia line a guarantee of success for the users.

  • HEIDI

    A high dosage base for milk gelato, with a dose of 300 g/l, in order to obtain a top quality gelato texture in a simple and practical way, both cold and hot, minimising possible errors due to weighting. Thanks to its flexibility, it resists to different temperatures and thermal shocks and can be adapted to every show case.

  • GROUNDGEL

    A high dosage base, soluble in water, which can be characterised by various flavors. It is the ideal product at the gelato parlours as regards safety, ease in handling and quickness in preparation.

  • SPEEDY FIOR DI LATTE

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