-
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. -
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. -
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. -
Sale!
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. -
This is the classic pairing of milk chocolate and hazelnut and creates the most delicious and fudge-like texture when frozen. -
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. -
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. -
A creamy, full flavoured white chocolate sauce that becomes thick and fudge-like when frozen. -
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.
