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This strawberry paste is made with much less citric acid than its gelato counterparts. The decrease in acid allows for much easier mixing into pastry creams and other pastry applications and it will not seize up the creams. -
A creamy, full flavoured white chocolate sauce that becomes thick and fudge-like when frozen. -
A delightful buttery paste that would be the perfect base for any baked good gelato flavour and is neutral enough to go well with a variety of variegates to further customize your gelato. -
This complete mix contains dehydrated grapefruit juice and pulp to give a light and refreshing bitterness to the sorbetto. The mix can be made with just water or a combination of water and grapefruit juice for an added punch of flavour. -
This is the classic pairing of milk chocolate and hazelnut and creates the most delicious and fudge-like texture when frozen. -
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An innovative product borne out of the need to keep gelato softer at -18°C, this mixture contains a variety of emulsifiers and sugars that have a high freezing point depression value. This product is also perfect for restaurants or other food service establishments that do not have a display case to keep their gelato at -13°C. -
NewComing soon
This easy-to-use complete mix contains dehydrated rice, which, when re-hydrated maintains an excellent toothsome texture. Paired with the Leagel - Variegate - Orange with peel, and topped with a thick layer of Babbi - Golosa - White Chocolate, this may become a new nostalgic favourite in your case. -
The nostalgic flavour of pancake breakfasts and the sticky sweetness of delicious maple syrup, this convenient squeeze bottle topping will be a welcome addition to gelato or sundaes. -
A distinctly buttery flavour and a touch of salt adds a depth and complexity to this caramel sauce. This product will become much thicker and fudge-like when frozen. -
Native to the boreal forest and arctic tundra, the lingonberry is normally tart and acidic but sweetens if left on the plant throughout the winter. This all-natural variegate is full of antioxidants, a beautiful deep red colour, and a pleasing sweet and sour taste. This will be your new favourite pairing with cheesecake gelato. -
A versatile dry variegate composed of crunch crumble pieces that will not go soggy in gelato or pastry applications due to its unique composition. The bright colour and delicious tart flavour comes from dehydrated fruit powders of 5 different berries (strawberry, blackberry, raspberry, blueberry, and black currant). Its versatility extends due to it being gluten-free. -
New
An intensely chocolate-y cacao powder with 10-12% cacao butter content, this powder will dissolve easily even in cold temperatures which makes it ideal for cold-process gelato. This lower-fat cacao powder is also great in all pastry applications.
