Bases

PreGel base products are quintessential ingredients in powder form for the creation of customized artisanal frozen desserts. Our premium bases provide the necessary foundation to promote optimal consistency, creaminess, scoopability, and texture in gelato, ice cream, sorbetto, sherbet, frozen yogurt, and soft serve. Offering options for both cold and hot process machines, our bases were specifically designed to achieve the necessary balance of sugars, fats, and solids to meet the needs of all gelato makers. The overall goal of our bases is to streamline production while maintaining the highest standards in all areas of consumer needs including those with dietary restrictions such as dairy-free, wellness, diabetic-friendly, vegan, and additive-free bases.

Items 1 to 12 of 29 total

  • Leggero Superlatte
    A no-sucrose-added Cold Process Base for gelato that is sweetened with fructose. Perfect for making gelato for those who prefer not to consume sucrose. Use this Base with any of our sugar-free PreGel Traditional Pastes such as Cacaopat (Chocolate – Unsweetened), Green Pure Pistachio (Slightly Roasted Pure Pistachio), Pistachio Primavera, Pure Pistachio Anatolia, Hazelnut Piemonte (Dark Roasted Hazelnut), Hazelnut Regina (Premium Light Toasted Hazelnut), Peanut, and Salted Peanut.
    08208
  • Base Allegra (Alcohol Base - Hot/Cold Process)
    A versatile Cold Process Base utilized to create authentic gelato flavors infused with real alcohol without compromising the hold of the gelato in the display case. It is light on the palate and great to use with champagne, wine, beer, liquors, and cocktails.
    82404
  • Base Frutta Milk Free
    A base that does not contain milk derivatives, that boasts a clean flavor, ideal for obtaining a very fresh still creamy sorbet that enhances the natural freshness of fruit.
    31108
  • Base Rimini® 50
    Hot process base with a creamy, compact texture and a delicate, clean flavor.
    00948
  • Chocolate 200 (Schoko' Kiss)
    A hot or cold process base ideal for the preparation of a creamy chocolate gelato with a full-bodied and enveloping flavor, and persistent cocoa notes.
    00548
  • Diamant 100
    A hot process base with a creamy structure that boasts a milk and cream flavor. It pairs well with all PreGel Flavorings.
    01608
  • Diamant 50 (Milk Base - Hot Process)
    A low-dosage, flavor-enhancing Hot Process Base that yields gelato with a compact texture and delicate milk flavor. This base guarantees optimal hold in the display case and does not contain any fats.
    01748
  • Fibraplus (Fiber Base Texturizer)
    The inclusion of fiber is a staple in consumer trends. This low-dosage Hot and Cold Process fiber-based product improves the structure of gelato, reducing shine, making it creamier, more compact, and improving nutritional content.
    00404
  • Fiocc®
    A hot process base that is used to obtain a creamy texture of gelato, holds well in the display case.
    15008
  • Fior Panna
    Cold and hot process base with a distinct cream flavor optimal for preparing Stracciatella or Fior di Latte flavors. It easily dissolves in the mixture, therefore it can be used both with both hot and cold processes.
    02238
  • Fruttosa® (Water & Milk Base - Hot/Cold Process)
    A classically versatile Base as well as the first Base PreGel produced for fresh sorbetto. It is a fat-free Base with a slightly sweet neutral flavor and creamy texture that holds perfectly in the display case.
    02108
  • Granfruttosa
    A base for sorbet preparation. It boasts a quite compact structure and the gelato is not shiny on the surface. It's perfect to enhance the natural freshness of fruit.
    23908
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