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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. -
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. -
New
This 50g base used for water based, fruit sorbetti contains a mixture of Locust Bean Gum, CMC, and Guar Gum. It has a very neutral flavour which allows the flavour of the fruit to shine through and provides a great smooth texture to the sorbetti.
