Neutral  Bases

Cadormilc 50 G base for a smooth and creamy texture. 

Hot, cold and thermal shock process. 

Combo base ideal for cream and fruit gelato. 

Cold and thermal shock process. 

Dani 50 CF base with excellent overrun. 

Hot, cold and thermal shock process. 

Panna 77 lightly flavoured base for a firm texture. 

Hot, cold and thermal shock process. 

Panna Base 50 lightly milk-flavoured base. 

Hot and thermal shock process. 

Van 50 CF base for a firm texture. 

Hot, cold and thermal shock process. 

Cadormilc 100 base for a smooth and creamy texture. 

Hot, cold and thermal shock process. 

Lhasa 100 base with excellent overrun. 

Hot, cold and thermal shock process. 

Panna Base 100 lightly milk-flavoured base. 

Hot and thermal shock process. 

Van 100 CF base for a firm texture. 

Hot, cold and thermal shock process. 

Ovopan 95 yellow base with egg yolk. 

Hot and thermal shock process. 

Venezia 100 yellow base with egg yolk. 

Hot and thermal shock process. 

Aurora 150 base for a fine and silky texture. 

Hot and thermal shock process. 

Dama Bianca 150 F base for a velvety texture. 

Cold process. 

Santa Lucia 300 base to be diluted in water. 

Cold process. 

Santa Lucia 500 complete base to be diluted in water.

Cold process.