-
New
Practical and functional cups ideal to hold wet pastries such as babà and savarin. They are ideal for take away. -
New
Practical and functional cups ideal to hold wet pastries such as babà and savarin. They are ideal for take away. -
NewComing soon
A hot and cold process base with no added flavours or colours, this base was specifically formulated for customers who would prefer to not add many additional ingredients to their gelato outside of milk and sugar. -
Containing no eggs, this powdered base allows you to quickly and easily create a rich and delicious pastry cream that can then be flavoured however you'd like. The recipe can be made using either water or whole milk and does not require any heating of the ingredients. -
This stabilizing base with a neutral flavour can be whipped with whole milk, heavy cream, and flavouring in order to create a rich, airy, and stable semifreddo.
-
A rich brown cacao powder with 22-24% cacao butter content, this product has a pungent aroma and full and strong taste. -
A smooth, buttery-rich paste to create delicious biscuit flavoured final products. -
This intense dark chocolate paste is lightly sweetened and will allow you to achieve a rich flavour and colour to your gelato with a pleasing lingering bitterness. -
This coffee paste offers a rich coffee flavour with a smooth and delicate finish and no bitter notes.
-
A dark caramel paste that will leave a pleasant, lingering bitterness on the palate.
-
Coming soon
Chock-full of traditional Sicilian candied fruit, this mixture of lemon peel, orange peel, cedro, and clementine will transport your customers to the sunny Southern island of Italy. -
Coming soon
This thick paste made up primarily of grated coconut will provide fantastic texture and flavour to either milk-based or plant-based coconut gelato. The addition of coconut milk powder adds a lovely creamy quality.
