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This thick, rich, and extremely creamy product is a complete mix for creating Vegan gelati. It is primarily rice based with some soy proteins for added structure. The Neutral Rice Natura uses a mixture of 4 different stabilizers and a variety of emulsifiers to create an extremely stable product in the display case that will also hold well in pint containers. The suggested recipe is 1 bag of product + 2000g water + 300g of a fat-based flavour, however, this will also work with a variety of plant-based milks for a different flavour profile and better mouthfeel. An interesting feature also is that this product does not contain any sucrose. This product is sweetened using fructose, which is a monosaccharide with a low absorption rate. It also does not container any hydrogenated vegetable fats. -
New
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.
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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.
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A product specifically created to make sorbetti quickly and easily; just add fruit and water! The formulation will work with a variety of different fruits and will create a smooth sorbetto with a great mouthfeel. With a variety of ratios between water and fruit to choose from, you can create a sorbetto with the flavour profile and fruit amount that best suits your business.
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A complete base balanced specifically for fat-based flavours, and require only the addition of milk and said flavours. Perfect to create flavours such as hazelnut and pistachio. -
A complete base balanced specifically for glucose-based flavours, and requires only the addition of milk and said flavours. Perfect to create flavours such as caramel, mint, and vanilla.
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This product is made up of soluble fibre and complex polysaccharides and is created to improve smoothness and creaminess in gelato and sorbetto. This can also be used as a fat replacer in low-fat gelati.
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Coming soon
An interesting concept that does not require a batch freezer to use. Create frozen fruit pops by blending this base with fresh fruit and water and pour into fruit tube containers. Once frozen, these will be a refreshing and flavour-packed frozen fruit dessert that help to reduce food waste in a variety of business models. -
A 50g base designed specifically for the creation of delicious lemon sorbetto. It contains 30% lemon juice powder and 4 different stabilizers for a tart and smooth final product. This product is designed for cold process. -
A 50g base for use in water based, fruit sorbetti that contains a mixture of 4 different stabilizers and 2 different emulsifiers. This product is designed for cold process; for best results, it is suggested that the mixture rests in the refrigerator for 1 hour prior to batching. -
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A soy base sweetened mostly with fructose provides a rich foundation to vegan gelati. Use it in conjunction with hot water or hot plant-based milk to create virtually any flavour. -
A very low dosage mixture of 3 stabilizers and 1 emulsifier allows you to perfectly customize your base. This product is designed for cold process. -
A very low dosage mixture of 4 stabilizers and 1 emulsifier allows you to perfectly customize your base. This product is designed for hot process. -
Containing a mixture of 2 stabilizers, plus emulsifiers and fibre, this low dosage mixture allows you to perfectly customize your base. This product is designed for hot process. -
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. -
A thick sorbitol paste used as an emulsifier which helps depress freezing point, emulsify fats, and overall create a smooth and palatable gelato or sorbetto. Can be used in pastry applications to retain moisture and softness. -
A rich and creamy 100g base combining 3 different stabilizers and 3 different emulsifiers. This base is designed to be used in either hot or cold process. -
Coming soon
This mix was created for the preparation of low glycemic index gelato. Sweetened solely with maltitol and erythritol, this mix requires only the addition of milk, cream, and your no-sugar-added flavour of choice. Once made, this gelato base creates a product that has approximately half the amount of net carbs per serving compared with its traditional gelato counterpart. Due to its composition, the gelato is best stored in pints at -18°C. -
This 50g base with a neutral taste contains a mixture of 2 different emulsifiers and 4 different stabilizers. It can be used in both hot and cold process.
