Are a mixture of ingredients in powder form, contributing to a good structure of the dairy ice cream, so the ice cream is creamy, doesn’t melt and allows scopes to be formed easily. It is a mixture of carefully selected carbohydrates, fats and proteins. The confectioner adds milk, sugar and cream (optional), and can thus create personalized recipes. To get different dairy ice cream flavors we add milk pastes or aromatic powders.

MILK BASE 50 – hot preparation
MILK BASE 100 – hot preparation
UNI BASE 50 – hot or cold preparation
UNI BASE 100 – hot or cold preparation
NEUTRO G