Gelato Bases

MILK Gelato Bases

base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
NATURAL 100
Milk gelato base in powder - “clean label”
SUGGESTIONS
Gelato base without emulsifiers to make high quality milk gelato, using only natural ingredients.
FEATURES
Gluten free. Emulsifiers free. Hydrogenated vegetable fats free
WAY OF USE
HOT PREPARATION (Pasteurization process) using combined machine.
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
HALTA 100 C
Powdered professional base for milk gelato
SUGGESTIONS
Powdered base ideal for milk gelato. Ideal for the professional gelato maker who wishes to have a balanced base hydrogenated fats free.
FEATURES
High yielding emulsifiers. You can have a creamy gelato, stable in the showcase. Gluten free
WAY OF USE
HOT process (pasteurization)
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
HALTAPAN MAESTRO
Concentrated nucleus in powder for milk gelato
SUGGESTIONS
Professional powdered nucleus to make artesanal milk gelato. Ideal for the professional gelato maker who wishes to create his own recipes, allowing him to personalize the gelato and its structure.
FEATURES
No added flavours. High yielding and perforning emulsifiers. To make a creamy gelato, smooth at low temperature, stable in the showcase. Gluten free.
WAY OF USE
HOT PASTEURIZATION Production process. Particularly reccomended to be used with combined machines. 1,5 % for Kg of MIX
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
HALTAPAN 50 C
Professional base in powder for milk gelato
SUGGESTIONS
Powdered mix base for milk gelato. Suitable for the professional gelato maker who wishes to personalizes his own recipes. Ideal for industrial production processes where the gelato mix undergoes on high physical stresses.
FEATURES
High yielding emulsifiers. You will get a creamy gelato, with high overrun and stable in the showcase. Gluten free
WAY OF USE
HOT PREPARATION (Pasteurization process). 50g/Lt of milk 37,5 g/Kg of mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
HALTAPAN 100 C
Professional powdered base for milk gelato
SUGGESTIONS
Powdered base for milk gelato. Ideal for the gelato maker who wishes to have creamy and high volume gelato.
FEATURES
High yielding emulsifiers. Creamy gelato, smooth when worked with the spatula and stable in the show case, high overrun. Gluten free.
WAY OF USE
HOT process (Pasteurization). 100g/Lt of milk 75 g/Kg of mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
KLASS 50 C
Powdered mix for milk gelato base
SUGGESTIONS
Powdered mix base for milk gelato. Ideal for the professional gelato maker who wishes to have a balanced base with no vegetable fats added.
FEATURES
High yielding emulsifiers. You will get a creamy and compact gelato, stable in the showcase. Gluten free.
WAY OF USE
HOT process (PASTEURIZATION). 50g/Lt. Of milk 37,5 g/Kg. Of mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
KLASS 100 C
Professional powdered mix for milk gelato base
SUGGESTIONS
Powdered mix base for milk gelato. Ideal for the professional gelato maker who wishes to have a balanced base with no vegetable fats added.
FEATURES
High yielding emulsifiers. You will get a creamy gelato, stable in the showcase. Gluten free
WAY OF USE
HOT Process (pasteurization).100 g/Lt. Of milk 75 g/Kg. Of mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo

UNIVERSAL Bases

base-universale-per-gelati-al-latte-e-di-frutta-futuretrend100cf
scheda prodototto
FUTURETREND 100 CF
Universal base in powder for milk and fruit gelato
SUGGESTIONS
Powdered mix base for fruit and milk gelato. A balanced base to be used in any situation
FEATURES
Versatile (Hot/Cold process and Fruit/milk gelato). Very good results during freezing and high perfomance in the gelato storage inside the showcase. Gluten free
WAY OF USE
Double use: HOT process (pasteurization) / COLD process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-universale-per-gelati-al-latte-e-di-frutta-futuretrend250cf
scheda prodototto
FUTURETREND 250 CF
Powdered universal base for fruit and milk gelato
SUGGESTIONS
Powdered base for fruit and milk gelato. A balanced and complete base to be used in any situation to have guaranteed and standard results in gelato production.
FEATURES
Versatile (Hot/Cold process - Fruit/Milk). Containing high yielding emulsifiers. Very good and guaranteed results during freezing and in the gelato storage inside the show case. Gluten free.
WAY OF USE
Double use: HOT Process (pasteurization) / COLD Process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo

COMPLETE Bases

crema-gelato-gianduia-pronta-all'uso-ciocofreddo
scheda prodototto
MAXI CREME
Full mix base for milk gelato
SUGGESTIONS
Powdered mix base for milk gelato. Ideal for the gelato maker who wishes a complete and balanced base to be used by hot and cold production process.
FEATURES
Just adding milk. Easy to prepare and it guarantess a high quality standard and a very high storage in the showcase. Gluten free.
WAY OF USE
Double use: COLD production process / HOT production process ( pasteurization)
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
MAXI FRUTTA
Complete balanced base for fruit gelato
SUGGESTIONS
Powdered fruits gelato base. Ideal for the gelato maker who wishes to have a balanced and complete base, cold preparation.
FEATURES
Just adding water. Easy to use and iot guarantees high quality standards and a very nit performance of gelato in the show case. Gluten free. Milk by product free.
WAY OF USE
COLD preparation process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
FUTURETREND MAXI
Full milk gelato base in powder
SUGGESTIONS
Powdered mix for milk gelato base. Ideal for the gelato maker who wish to have a complete and balanced base to be used in any situation getting always the same standard high quality gelato.
FEATURES
Versatile (hot/cold). Just adding milk. Containing high yielding emilsifiers. Very good results are guaranteed during freezing and high performance of the gelato storage in the showcase. Gluten free.
WAY OF USE
Double use: PASTEURIZATION HOT process / COLD Process. 330 g/litre 250 g/Kg of Mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-completa-per-gelati-al-latte-futuretrendmaxi
scheda prodototto
FUTURETREND SUPERMAXI
Full milk gelato base in powder
SUGGESTIONS
Powdered mix for milk gelato base. Ideal for the gelato maker who wish to have a complete and balanced base to be used in any situation getting always the same standard high quality gelato.
FEATURES
Versatile (hot/cold). Just adding Water. Containing high yielding emilsifiers. Very good results are guaranteed during freezing and high performance of the gelato storage in the showcase. Gluten free. Hydrogenated fats free
WAY OF USE
Double use: PASTEURIZATION HOT process / COLD Process. 350 g FUTURETREND SUPERMAXI 650 g water
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
scheda prodototto
CIOCOFREDDO
Gianduia gelato cream ready to use
SUGGESTIONS
Gelato applications
FEATURES
Ready to use. Tasty. Creamy.
WAY OF USE
Use directly in gelato bowl. Cool down at -13/14 °C. Serve in gelato cup or cornet.
crema-gelato-gianduia-pronta-all'uso-ciocofreddo

FRUIT Gelato Bases

base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
HALTAFRUT 50
Powdered mix for fruit gelato base
SUGGESTIONS
High yielding fruits gelato base. Ideal to prepare fruit gelato by fresh or frozen fruits
FEATURES
Gluten free. No milk by-products
WAY OF USE
COLD production process. 50 g/Lt of water | 37,5 g/Kg of mix
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
HALTAFRUT 100
Powdered mix for fruit gelato base
SUGGESTIONS
High yielding fruits gelato base. Ideal to prepare fruit gelato by fresh or frozen fruits
FEATURES
Gluten free. No milk by-products
WAY OF USE
COLD production process. 100 g/Lt of water
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
NATURALFRUT 100
Fruits gelato base (without emulsifiers)
SUGGESTIONS
Fruits gelato base without emulsifiers, milk by-products free, no hydrogenated vegetable fats, gluten free. To prepare very high quality gelato base.
FEATURES
Natural. Fruits colours and tastes are exalted.
WAY OF USE
COLD preparation process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
HALTA MAXIFRUT
Full mix in powder for fruit gelato
SUGGESTIONS
Powdered mix for fruit gelato and sherbets. Ideal for the gelato maker who wishes to have a complete and balanced base to be used only with fresh or frozen fruits.
FEATURES
It keeps the tastes and the colours of the fresh fruits. Just adding water and fruits. Very good results are guaranteed during gelato freezing and high performance of the gelato storage in the showcase. Gluten free. Milk and milk by-products free.
WAY OF USE
COLD process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo
base-professionale-per-gelati-al-latte-halta100c
scheda prodototto
NATURAL MAXIFRUT
Fruits gelato base - only natural ingredients
SUGGESTIONS
Full gelato mix base without emulsifiers, milk by-products free, no hydrogenated vegetable fats and gluten free. To prepare very high quality fruits gelato, just adding fresh or frozen fruits.
FEATURES
Natural. The fruits colours and tastes are exalted.
WAY OF USE
COLD preparation process
crema-gelato-gianduia-pronta-all'uso-ciocofreddo