USE: hot and cold preparation.
CHARACTERISTICS: mix of stabilizers without dairy products, allowing personalization of fruit recipes.
DOSAGE: 3g of product - 1 litre of water or milk.

USE: hot and cold preparation.
CHARACTERISTICS: to prepare a creamy fruit gelato, without adding milk.
DOSAGE: 5 g of product - 1 litre of water or milk.

USE: hot and cold preparation.
CHARACTERISTICS: universal base without dairy products.
DOSAGE WITH PASTE: 1 litre of water - 300 g of sugar - 50 g of product - 100 g of fruit paste - 5 g of Softin.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 260 g of sugar - 50 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: ideal to enhance the taste of fruit maintaining a creamy structure and easy to work with the spatula.
DOSAGE WITH PASTE: 1 litre of water - 300 g of sugar - 50g of product - 100 g of fruit paste – 3g of Softin Mec3.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 280 g of sugar - 50 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: ideal to obtain a softer and creamier fruit based gelato.
DOSAGE WITH PASTE: 1 litre of water - 300 g of sugar - 50 g of product - 100 g of fruit paste - 3 g of Softin Mec3.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 260 g of sugar - 50 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: for a stable, creamy and aired structure; it guarantees a better firmness in the tub.
DOSAGE WITH PASTE: 1 litre of water - 300 g of sugar - 50 g of product - 100 g of fruit paste - 5 g of Softin Mec3.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 280 g of sugar - 50 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: rich in fruit fibres; ideal to obtain a full bodied structure even with a low quantity of fruit.
DOSAGE WITH PASTE: 1 litre of water - 300/320 g of sugar - 100 g of product - 100 g of fruit paste - 5 g of Softin Mec3.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 280 g of sugar - 100 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: universal base without dairy products; ideal to maintain a firm and creamy structure.
DOSAGE WITH PASTE: 1 litre of water - 260 g of sugar - 100 g of product - 100 g of fruit paste - 5 g of Softin Mec3.
DOSAGE WITH 30% OF FRUIT: 0,6 litre of water - 400 g of fruit - 230 g of sugar - 100 g of product - 50 g of fruit paste - 3 g of Softin Mec3.

USE: hot and cold preparation.
CHARACTERISTICS: this mixture is ideal for the preparation of gelato with an alcoholic base.
DOSAGE FOR SORBETTO WITH A PROSECCO (SPARKLING WINE): 0,6 litre of Prosecco - 0,4 litre of water - 150 g of product - 150 g of sugar. Other recipes inside the packaging.

USE: hot and cold preparation. A mixer is required for the preparation.
CHARACTERISTICS: innovative base to create a new kind of fruit gelato with a velvety structure. It does not contain sugar, only with fructose.
DOSAGE FOR FRUIT WITH PULP: 3 Kg of fresh fruit - 900 g of product (1 bag).
DOSAGE FOR LEMON AND GRAPE FRUIT: 500/700 g of fresh fruit - 900 g of product - 2,3/2,5 litres of water - 30 g of Softin Mec3.
DOSAGE FOR ORANGE AND MANDARIN: 2,5 Kg of fresh fruit - 900 g of product - 30 g of Softin Mec3.
DOSAGE FOR BANANA: first recipe: 2 Kg of fresh fruit - 900 g of product - 1 litre of water. Second recipe: 2 kg of fresh fruit - 900 g of product - 500 g of milk - 500 g of water.

USE: hot and cold preparation.
CHARACTERISTICS: mixture free of saccharin, fats and dairy products.
DOSAGE: 600 g of fruit - 0,4 litres of water - 280 g of product or 0,24 litres of juice - 0,76 litres of water - 280 g of product.

USE: hot preparation.
CHARACTERISTICS: complete mixture for syrup with hot preparation (65°).
DOSAGE FOR THE SYRUP: 0,6 litres of water - 340 g of sugar - 60 g of product. DOSAGE WITH PASTE: 0,6 litres of syrup - 0,33 litres of water - 70 g of fruit paste - 3 g of Softin Mec3.
DOSAGE WITH FRUIT: 0,6 litre of syrup - 400 g of fruit - 20 g of fruit paste - 3 g of Softin Mec3.

USE: hot preparation.
CHARACTERISTICS: complete mixture for syrup with hot preparation (65°).
DOSAGE FOR THE SYRUP: 0,6 litres of water - 290 g of sugar - 110 g of product.
DOSAGE WITH PASTE: 0,6 litres of syrup - 0,33 litres of water - 70 g of fruit paste - 3 g of Softin Mec3.
DOSAGE WITH FRUIT: 0,6 litre of syrup - 400 g of fruit - 20 g of fruit paste - 3 g of Softin Mec3.