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Bases

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Hot bases
Hot bases Our hot-use bases provide for the 'Pasteurization' process that precedes the mixing of the mixture.
To obtain a correct pasteurization, we recommend heating the milk in the pasteuriser up to 35-40 ° C. Then add the well mixed solid parts (Hot Base Gioice, sugar and structure improvers, milk powder etc.) and complete the heating phase, reaching 85 ° C. Once the temperature of 85 ° C has been reached, the mixture is cooled and left to rest in the pasteurizer, thus completing the process of maturation at + 4 ° for about 8/12 hours.
After maturation, the mixture can be used, the amount necessary to produce an ice-cream flavor is taken from the pasteurizer, the flavor is added (for example a Classic Pasta), it mixes well with a mixer and proceeds with the production of ice-cream (freezing).

Cold bases
The Cold Milk Bases are quick to prepare because they do not require any pasteurization process. In fact, it is sufficient to mix thoroughly all the ingredients in cold and proceed to the freezing of the mixture. If you want, you can use all the Cold Bases even after pasteurization at 85°.
With the cold process, after carefully mixing all the ingredients together, the mixture is left to mature for at least 30 minutes in the refrigerator before freezing.
The production of ice cream in the batch freezer takes only a few minutes, during which the product is quickly brought to freeze and mixed to incorporate air, so as to increase its volume and obtain an ice cream with a creamy structure.
Once the desired consistency has been reached, the product is extracted from the batch freezer by pouring it into the previously frozen ice cream tray; therefore it is possible to decorate the product and place it in the window after a few minutes in a blast chiller.

Low dosage bases
PANNA & PANNA
Hot base, with a compact and smooth structure and a delicate cream flavor. It has an excellent seal in the window, it does not contain vegetable fats and is free of traces of gluten.
Dosage 40 g per liter of milk.
MEDITERRANEA
Cold and warm base, with a compact and smooth structure for both milk and fruit ice creams. It has an excellent seal in the window, it does not contain vegetable fats and is free of traces of gluten.
Dosage 50 g per liter of milk
EGIDIO
Cold base, with a compact and smooth structure and a delicate cream flavor. It has excellent window seal, contains refined vegetable fats (not derived from palm) and is free of traces of gluten.
Dosage 35-40 g per liter of milk
TRENTO 50
Cold and warm base, with a compact and smooth structure and a delicate cream flavor. It has an excellent seal in the window, contains animal fats (cream) and is free of traces of gluten.
Dosage 50 g per liter of milk
NEUTRAL PAN 50
Cold and warm base, with a compact and smooth structure and a neutral flavor. It has an excellent seal in the window, contains no fat and is free of traces of gluten.
Dosage 50 g per liter of milk
FIORVA 50
Cold and warm base, with a compact and smooth structure and a delicate taste of vanilla milk. It has an excellent seal in the window, contains vegetable fats (not derived from palm) and is free of traces of gluten.
Dosage 50 g per liter of milk

Medium-dose bases
TRENTO 100
A hot base with a creamy and spatulable structure. A full flavor of milk that combines very well with all tastes exalting them. Trento 100 is warm on the palate and contains animal fats (cream) Dosage 100 g.
FIORVAN 100
A hot base with a creamy and spatulable structure. A flavor full of vanilla milk that combines very well with all tastes enhancing them. The Fiorvan 100 is warm on the palate and contains refined vegetable fats (not derived from palmar) Dosage 100 g
FIOR LATTE 100M
Hot base that allows to obtain a creamy and compact milk ice cream. Fior Latte 100 M gives the ice-cream an appearance that is always dry and never shiny on the surface, enhancing the flavor of the added pastes. Contains refined vegetable fats (not derived from palm).
Dosage 100 g
LATTISIMA
Hot base, with a high content of lean milk solids, full and warm on the palate, with an excellent creaminess and a very natural flavor containing refined vegetable fats (not derived from palm). Dosage 100 g
NEUTRAL MILK
Cold base, with high content of lean milk solids, full and warm on the palate, with excellent creaminess and very natural flavor, it does not contain fats.
Dosage 100 g
OVERMIX 100
Hot base that allows to obtain a creamy and compact milk ice cream. The Overmix 100 gives the ice-cream an appearance that is always dry and never shiny on the surface, enhancing the flavor of the pastas added Dosage 100 g

High dosage bases
OVERMIX150
Overmix 150 is a hot base with a very creamy and airy structure, warm to the palate and which allows a noticeable increase in the volume of the finished ice cream, creating the 'mountain' effect. Overmix has a delicate milk flavor, clean on the palate , and contains refined vegetable fats (not derived from palm).
Dosage 150 g
FIORGIO
Fiorgio is a warm base that makes a particular structure aerated, soft and warm on the palate, with an exceptional durability in the window. It has a delicate taste of cream, contains refined vegetable fats (not derived from palm) Dosage 200 g

COMPLETE BASES
SUPER MIX S3
A cold and warm base that, with the addition of water and sugar, allows to obtain an ice cream with a very creamy and airy structure. The Super Mix S3 300 base is suitable for all those who do not want to use milk in the preparation of ice cream but who do not give up having a creamy product, clean on the palate and that enhances the taste of pastries.
It does not contain vegetable fats. Kg 1,6 base, 4 liters of milk, 600 cream.
OVERMIX COM
A complete base in cold and hot very versatile, ideal for obtaining customized formulations. It has a delicate milk flavor, has a compact and smooth structure; contains vegetable fats. 1.2 kg base, 4 litrilatte, 600 cream.

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