OUR INGREDIENTS
 We sell a complete line of bases, pastes, flavors and toppings. The bases are formulated for a tropical climate, so they have a higher melting point than European bases. The “Standard pack” is complete. It makes one tub, (about 4.2 L./3.5 Kg.) of product. The gelato base contains powdered New Zealand milk and sugar. We guarantee this base is creamy and delicious, as good as any European product.
The “Export Pack” has no milk or sugar. Mix the base with hot milk, add 8 liters cold (pasteurized) milk, age for 2-4 hours and add to the batch freezer. The bag of fresh milk base makes three tubs of gelato, about 13 liters.
We recommend adding heavy whipping cream to the mix. You can also add ice cream fat which is inexpensive. The added fat brings the fat content to about 10% and makes it possible to ad more air to the finioshed product reducing ingredient cost.
Sherbets and sorbets are made by mixing with warm water. It is always good to add fresh or frozen fruit but our fruit pastes alone make a great product.
Fruit pastes and flavors come in 4 liter pails. The secrete of a good fruit paste is--lots of fruit. We are generous in the use of fruit, imported Italian flavors and aromas and the best quality chocolates, nuts and flavorings.
LEARN MORE!
DOWNLOAD OUR COMPLETE PDF CATALOG /MANUAL
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