Ice cream ingredients

Soft serve is a popular and economical type of ice cream. It is produced in real time by a dedicated machine — the kind commonly seen in well-known fast-food chains, serving ice cream in a cone (often dipped in chocolate sauce) at a very affordable price. We have developed our soft serve mix powder to be safely compatible with any brand of machine. As Italian gelato producers, we’ve enhanced the flavors to bring the taste of soft serve closer to that of authentic gelato. Our ready-to-use soft serve mix only requires mixing with 2.5 to 3 liters of water. Available soft serve flavors:

• Soft Serve Chocolate
• Soft Serve Double Chocolate
• Soft Serve “Fior di Latte” (Milk)
• Soft Serve Vanilla
• Soft Serve Coffee
• Soft Serve Coconut
• Soft Serve Yogurt

The stabilizer has been used in ice cream production — including homemade recipes — for many years. It has replaced the use of raw eggs, eliminating the safety concerns associated with them. Stabilizers are not chemicals; they are blends of natural emulsifiers (such as soy lecithin) and thickeners like guar gum or carob flour, so there is nothing to worry about.
They help bind fat and water together, keeping the mix stable for a longer period. A carefully balanced combination of different gums and flours also enhances the texture. To make them easier to use, stabilizers are often blended with dextrose and other sugars. This allows you to use 100g or 180g per batch instead of just a few grams per liter — reducing the risk of measurement errors. For example:
If you need to add 3 grams of stabilizer per liter, but you accidentally add 4g, that’s a 30% overdose!
But if you're using 100g and accidentally add 101g… nothing changes!
These blends are called “base” products. We also offer a base for fruit-based sherbets (made with water instead of milk) that eliminates the icy texture often found in low-fat recipes. Here are the available products:

• Gelabase Milk 100
• Gelabase Milk 180
• Gelafruit 70

Variegato is an Italian-style gelato made by combining different flavors and colors. Instead of blending into a single new color, the added ingredients are layered to create a marbled or variegated visual effect. The product is a type of topping added at the final stage of gelato production or used as a garnish after the gelato is ready. Available variegato toppings:

• Amarena Cherry (with real Italian cherries)
• Blueberry
• Mango

Just add water and mix with the contents of the bag — it’s that easy!
Each bag typically weighs between 1 and 1.3 kg and requires the addition of 2.2 to 2.5 liters of water. No worries — every bag comes with a clear label specifying the correct quantity for each flavor. Once mixed, simply pour the ready mix into your ice cream machine. Nothing else is needed!
Of course, you can decorate your ice cream afterward if desired. Available ready mix flavors:

• Lemon
• Milk
• Fior di Latte (a richer, creamier milk flavor)
• Vanilla
• Chocolate
• Double Chocolate
• Dark Chocolate (sorbet-style)
• Coffee
• Yogurt
• Matcha Green Tea
• Coconut

Our sugar-free gelato bases are made without sucrose, using maltitol as a substitute to maintain sweetness and balance.
They are ready-to-use mixes — just add water and process like our regular ice cream ready mix. Perfect for those who want to enjoy delicious gelato with reduced sugar content. Please note: Although these products do not contain traditional sugar, they may include ingredients such as maltitol, maltodextrin, whole milk powder, or non-dairy creamer fats.
Individuals with diabetes or specific dietary restrictions should consult with a healthcare professional. Available No Sugar products:

• No Sugar Milk Base
• No Sugar Chocolate Base
• No Sugar Vanilla Base

What is an ice cream paste?
An ice cream paste is a concentrated flavoring — similar to a jam — used to prepare gelato or ice cream. Think of it like making a strawberry sandwich: you’d spread strawberry jam on the bread. In the same way, you use a gelato paste to add flavor to your ice cream mix. So what’s the difference between regular jam and a gelato paste?
– It’s much more concentrated. If you taste it directly, the flavor will be too intense.
– It also contains natural emulsifiers and stabilizers to ensure perfect blending with the ice cream base without losing texture or taste.
– It’s designed specifically for gelato making — a professional product not meant to be eaten by the spoonful like jam. Our proprietary recipes are rooted in Italian gelato tradition. We use fresh fruits, which are pasteurized and homogenized under vacuum conditions using the Roboqbo machine to preserve aroma, color, and quality. The dosage may vary depending on the recipe — typically from 30g to 100g per kilogram of mix. It’s up to the chef and whether they plan to add fresh fruit purée as well. Available pastes:

• Amaretto Paste
• Banana Paste
• Blueberry Paste
• Caramel Paste
• Coffee Paste
• Green Apple Paste
• Hazelnut Paste
• Lemon Paste
• Mango Paste
• Melon Paste
• Oreo Cookie Paste
• Passion Fruit Paste
• Peach Paste
• Pineapple Paste
• Pistachio Paste
• Raspberry Paste
• Rum Raisin Paste
• Strawberry Paste
• Tiramisu Paste
• Vanilla Paste
• Vanilla Beans Paste
• Wildberry Paste
• Zabaglione Paste
• Mint Paste

Tiramisu, the famous Italian dessert
In Thailand, mascarpone cheese is hard to find. It's often expensive, and the quality can be inconsistent.
Mascarpone is a key ingredient in traditional tiramisu. The other components — cookies, rum, coffee, and cocoa powder — are easy to find locally, and chefs have many ways to adapt the tiramisu recipe for great results.
But mascarpone remains the real challenge. Now: problem solved! Just add 120g of our tiramisu powder to 1 liter of whipping cream or cooking cream (or 60g per 500g of cream), and it will transform into a mascarpone-like cream.
It doesn’t actually become cheese — it doesn’t contain tartaric acid — but the texture and flavor closely resemble mascarpone.
An easy, economical, and practical solution.