| A smooth, buttery-rich paste to create delicious biscuit flavoured final products. |
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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. -
Coming soon
Storing cones vertically in 12 neat rows, this modern plexiglass holder is equipped with a door to keep cones fresher for longer. -
A great concept that can be easily incorporated into a variety of business models and helps to reduce food waste. Mix fruit, water, and Leagel Fruitube Base (126401FC) and blend with an immersion blender; pour the mixture into the Fruit Tube and freeze. These fresh fruit pops are delicious and refreshing and can be made with any fruit. -
Allows for 4 cones to be held in a beautiful frosted and black design. -
Coming soon
These deliciously crunchy mini sugar cones are the perfect 2-bite treat to be filled with semifreddo or gelato and dipped into your favourite coating. -
Coming soon
This deliciously crunchy sugar cone will be the perfect accent to your gelato. Each cone is wrapped in a Hygienic Sleeve for efficient scooping and handling. -
This deliciously light and crispy wafer cone will be the perfect accent to your gelato. -
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 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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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.