Bases

PreGel base products are quintessential ingredients in powder form for the creation of customized artisanal frozen desserts. Our premium bases provide the necessary foundation to promote optimal consistency, creaminess, scoopability, and texture in gelato, ice cream, sorbetto, sherbet, frozen yogurt, and soft serve. Offering options for both cold and hot process machines, our bases were specifically designed to achieve the necessary balance of sugars, fats, and solids to meet the needs of all gelato makers. The overall goal of our bases is to streamline production while maintaining the highest standards in all areas of consumer needs including those with dietary restrictions such as dairy-free, wellness, diabetic-friendly, vegan, and additive-free bases.

Items 1 to 12 of 59 total

  • WELLNESS BASE
    A complete cold process base sweetened with sucralose, perfect for the preparation of a low-calorie artisan gelato. This base is enriched with Beneo® fibers.
    39501
  • BASE ALLEGRA
    A versatile cold process base utilized to create authentic gelato flavors infused with real alcohol without compromising the hold of the gelato in the display case. It is light on the palate and great to use with champagne, wine, beer, liquors, and cocktails.
    82404
  • BASE ANGELICA
    A hot process base characterized by the high content of non-fat milk solids; warm on the palate, it has a delicate and natural flavor. It is characterized by an incredible structure.
    11928
  • BASE CREMOSA FRUIT
    A base that does not contain milk derivatives, ideal for obtaining a very creamy sorbet with high overrun
    92108
  • BASE DEL MAESTRO
    Hot process base for obtaining a very smooth and rich cream-flavored gelato.
    37608
  • BASE DIAMANT 100
    A hot process base with a creamy structure that boasts a milk and cream flavor. It pairs well with all PreGel Flavorings.
    1608
  • BASE DIAMANT 50
    Hot process base with a compact texture and delicate milk flavor. It guarantees an optimal hold in the display case.
    01748
  • BASE FIOCC®
    A hot process base that is used to obtain a creamy texture of gelato, holds well in the display case.
    15008
  • BASE FIOR PANNA
    Cold and hot process base with a distinct cream flavor optimal for preparing Stracciatella or Fior di Latte flavors. It easily dissolves in the mixture, therefore it can be used both with both hot and cold processes.
    02238
  • BASE FIOR PANNA 100
    Hot and cold process base with a compact structure and cream flavor that holds well in the display case.
    11028
  • BASE FRUTTOSA
    This is a classic base for the preparation of fruit sorbets with a fresh and clean flavor.
    02108
  • BASE GRANFRUTTOSA
    A base for sorbet preparation. It boasts a quite compact structure and the gelato is not shiny on the surface. It's perfect to enhance the natural freshness of fruit.
    23908
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5