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Gelato, Sorbetto & Ice Cream

PreGel’s specialty dessert ingredient solutions make up an impressive composition of high-quality, multi-functional dessert ingredients. Developed specifically for the creation of authentic Italian artisanal frozen desserts, our products offer customizable Hot and Cold Process bases; innovative powdered bases with flavor; Always Fresco; stabilizers and texture improvers; premier Traditional Pastes, Fortefrutto® fruit pastes; Five Star Chef Pastes and Compounds; and Arabeschi® and Toppings.

5 Item(s)

  • Base Purolat 100
    A Hot Process that yields gelato with a compact structure and a noticeable milk flavor. This base holds very well in the display case and does not contain any fats.
    301098
  • Diamant 50 (Milk Base - Hot Process)
    A low-dosage, flavor-enhancing Hot Process Base that yields gelato with a compact texture and delicate milk flavor. This base guarantees optimal hold in the display case and does not contain any fats.
    301138
  • Maximapan 150 (Milk Base - Hot Process)
    A nearly complete Hot Process Base used to obtain a rich and creamy gelato with a smooth, airy texture. This base holds very well in the display case and contains vegetable fats.
    07008
  • Superneutro Milk (Milk Base Stabilizer - Hot Process)
    This Hot Process powdered product is a low-dosage stabilizer and emulsifier blend that improves the overall structure of frozen desserts. We recommend using Superneutro Milk (Milk Base Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer), or Pieucremoso (Cream Base Texturizer).
    01844
  • Vegan Base

    A powdered Hot Process Base that is 100% vegan and free of soy products made with rice and cocoa butter. Easily prepare both classic flavors and fruit sorbets utilizing pasteurization or simply by adding boiling water or boiling plant-based milk to the mix.

    44428