USE: hot preparation.
CHARACTERISTICS: mix of stabilizers and emulsifiers to personalize the basic white mix recipe.
DOSAGE: 6 g of product - 260 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: all the versatility of a low dosage base with a light vanilla taste.
DOSAGE: 10 g of product - 260 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: fat free mix with a distinct touch of cream/vanilla.
DOSAGE: 40 g of product - 240 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: ideal to obtain a particular smooth and warm structure.
DOSAGE: 50 g of product - 250 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: typical for its delicate cream/vanilla flavour.
DOSAGE: 50 g of product - 250 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: fat free. The unforgettable Mec3 base.
DOSAGE: 60 g of product - 230 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: rich only in dairy fats to enhance the flavours to their upmost.
DOSAGE: 100 g of product - 240 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: useful to obtain a soft and velvety structure.
DOSAGE: 100 g of product - 240 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: ideal to create the typical "mountain like structure".
DOSAGE: 100 g of product - 240 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: unique for its original flavour; it has a compact structure which guarantees high stability in the tub. The top of the line in Mec3 bases.
DOSAGE: 100 g of product - 250 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACRTERISTICS: to obtain a balanced gelato with a soft and creamy structure.
DOSAGE: 100 g of product - 240/250 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: ideal for the preparation of a balanced and creamy gelato by simply adding milk and sugar.
DOSAGE: 180 g of product - 180 g of sugar - 1 litre of milk.

USE: hot preparation with water.
CHARACTERISTICS: ideal to obtain a particularly creamy gelato by adding only water and sugar.
DOSAGE: 250 g of product - 250 g of sugar - 1 litre of water.

USE: hot preparation.
CHARACTERISTICS: used to obtain a gelato with a smooth consistency just by adding milk; easy to personalize by adding fresh cream.
DOSAGE: 340 g of product - 1 litre of milk (0, 9 litres of milk, 0, 1 litres of fresh cream).

USE: hot preparation.
CHARACTERISTICS: with egg yolk characterized by a vanilla flavour.
DOSAGE: 50 g of product - 250 g of sugar - 1 litre of milk.

USE: hot preparation.
CHARACTERISTICS: ideal base product mixture to obtain the classical Italian yellow basic mix.
DOSAGE: 60 g of product - 250 g of sugar - 1 litre of milk.