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Bases for Milk Flavour Gelato
Ideal for those looking for a “fresh” ice cream that is easy to customise this uses a light cow’s milk fat that makes the product extremely moreish. Also contains a generous quantity of powdered cream. Milk flavour.
Base Briogel 100 S.A. "F"
With animal fats but without added flavours, it gives gelato a dry and compact structure even when processed cold.
Matygel 50 "H/C"
Ideal for those who love ice cream that has a delicate milk flavour and a smooth structure.
Suprema Base 100
Featuring a delicate milk flavour, this base is high in fat content (50%) and is ideal for creating particularly voluminous ice creams that are warm on the palate. Milk flavour.
This does not contain fats or flavourings and gives the ice cream a dry and compact structure, thanks above all, to its maltodextrin content. Neutral flavour.