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.

5 Item(s)

  • 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
  • Neutral Soya Base
    A cold process base free of milk derivatives, enriched with Beneo® fibers and sweetened with fructose. It is free of saccarose sugars and animal-origin fats. There are many PreGel Traditional Pastes recommended for flavoring this base including: Cacaopat, Pistachio Sicilia, Pistachio Puro N, Pistachio Puro Verde Primavera, Nocciola Regina, Nocciola Piemonte IGP, Nocciola P. fine, Arachide and Pinolo.
    09408
  • Neutro (Ice Cream Stabilizer)
    This low-dosage powdered ice cream stabilizer for both Hot and Cold Process gelato and sorbetto improves the overall structure of frozen desserts. We recommend using Neutro (Ice Cream Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer), or Piucremoso (Cream Base Texturizer).
    02004
  • Superneutro Fruit (Water Base Stabilizer)
    Utilized for both Hot and Cold Process gelato and sorbetto, this essential powdered product is a low-dosage stabilizer and emulsifier blend that improves the overall structure of frozen desserts. We recommend using Superneutro Fruit (Water Base Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer).
    01944
  • Totalbase® (Water & Milk Base - Cold Process)
    A versatile base that can be used for either Hot or Cold Process and made with water to create sorbetto or milk to create gelato. However, Totalbase® is recommended for gelato because of its rich and creamy texture though its flavor is very neutral. This base provides consistent results, holds well in the display case, and contains vegetable fat.
    09308