Our recipes made into bases, pre-weighed
BASE DEDICATED TO LEMON & CITRUS FRUITS
A perfect balance of sugars, together with our fibres mix, has allowed us to develop a special base specifically dedicated to lemon and citrus flavoured sorbetto, to help gelato makers overcome the difficulties of making creamy, round-tasting sorbetto. A pre-weighed base, just add juice (Lemon, Orange, Tangerine, etc) and water.
Pre-weighed solution, custom tailored to develop a vegan flavours containing no products of animal origin, featuring fatty matrices and to add creaminess, texture and warmth to the palate. Suitable both for water based, milk based and vegetable fats (cocoa butter, sunflower oil, etc) based tastes.
COMPLETE BASE FOR SORBETS WITH PULPY FRUITS
As compared to the neutral base, this is a balanced base with sugars and fibres, dedicated to all the fruits that contain more solids to obtain the right point of sweetness with each fruit with an excellent creaminess, naturally without any flavour or dye or additive. It enhances the flavour of fresh fruit, so we recommend high doses of fruit, although the process is obviously customizable.
BASE DEDICATED TO THE DARK CHOCOLATE SORBET
Our vegetable fibres, a blend of sugars and Venezuelan cocoa powder are the components of this base created specifically for dark chocolate sorbets. The research focused on identifying the fibres that could guarantee the best performances compared to the fats and the fibres contained in cocoa. Just add a measure of water, cocoa mass or dark chocolate – we recommend our 85% cocoa “Amazonas” (from Venezuela) for a full, thick taste.
COMPLETE BASIS FOR MILK CHOCOLATE
Pre-balanced base with cocoa powder (our proposal contains Venezuelan cocoa).
Recommended with 74% or 85% cocoa to obtain an intense chocolate taste with gentle notes of milk and cream. The right balance for taste and texture is obtained with emulsifying fibres.
COMPLETE BASE FOR CREAM FLAVOURS
Pre-balanced base with sugars and milk powder, to be used with the simple addition of necessary fluids and the characterizing flavour. Designed to develop the entire line of flavours, and metered to improve the taste of milk (since we do not use flavours). It offers a warm taste to the palate and leaves a very clean and fresh mouth feel, with recognizable and distinguishable flavours, highly digestible.
We stressed fibers as much as we could, reducing the fat % in gelato formulation (touching the 2,60%), having a base with really performing fibers, able to completely replace added fat and lowering the total sugars too, until 15,5%. We obtained great results, from a structure, softness and mouth feeling point of view; we were able to recreate the sensation of a traditional gelato (with the standard % of fats and sugars) but with less sugar and no added fats.
This base is available in various dosage: ask to our technician staff!