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.

9 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
  • 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
  • Leggero Superfrutta
    A cold process base sweetened with fructose, which allows chefs to prepare a delicious fruit-flavored, light gelato free of milk derivatives
    68428
  • 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
  • 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
  • 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
  • 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