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.

10 Item(s)

  • 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
  • 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
  • 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
  • Piùcremoso (Cream Base Texturizer)
    Containing no hydrogenated vegetable fat, this Hot and Cold Process fat improver is a powdered product that can be used to improve the structure of gelato by making it creamier and warmer on the palate. It also holds well in the display case.
    00324
  • Proteingel
    A protein-based texture improver that can be used in cold or hot process. It improves the gelato texture by giving it a compact structure, higher overrun and a longer shelflife in the showcase.
    08804
  • Setagel-Vellutina

    Improve texture, especially in flavours with high fat content such as chocolate or nut flavours, and increase creaminess and overrun especially in fruit-flavoured gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.

    70472
  • Sweetness Reducer
    A gelato with a unique and original taste can only be achieved if you take care of every little detail. Sweetness Reducer is a gelato improver (that can be used in both hot and cold processes) that allows replacing up to 30% of the saccharose generally added to the recipe. Thus, the sweetness reducer achieves a gelato with a reduced level of sweetness (compared to gelato made using saccharose)  and with a compact and matte structure.
    56824
  • 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