Gelato
Mec3 > Products > Gelato > Bases and Neutral Products > Bases for milk gelato
 

Bases for Milk Gelato
Hot Preparation

The bases for milk gelato are developed by adding milk, fresh cream and sugar to create a neutral mix used for the preparation of gelato.

LOW DOSAGE BASES

Code Product Packaging Weight in Kg Unit per Carton Dosage per kg/mix
02006 Base 6 Bag 2,5 4 4 g
Product

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.

02009 Tuttopan C10 Bag 2,5 4 8 g
Product

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.

02004 Tuttopan P40 Bag 2,8 4 30 g
Product

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.


MEDIUM DOSAGE BASES

Code Product Packaging Weight in Kg Unit per Carton Dosage per kg/mix
02090 Panna Base Super Bag 2,5 4 35 g
Product

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.

02011 Tuttopan C50 Bag 2,0 4 35 g
Product

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

02001 Tuttopan C60 Bag 2,8 4 45 g
Product

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

02005 Tuttopanna 100CD Bag 2,0 8 70 g
Product

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.

02103 Tuttopan C100 Bag 2,0 8 70 g
Product

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.

02129 Base Superlatte Bag
 2,0 8 70 g
Product

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.

02121 Base Soave Bag 2,0 8 70 g
Product

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.

02118 Base Più Bag 2,0 8 70 g
Product

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.


Complete Bases

Code Product Packaging Weight in Kg Unit per Carton Dosage per kg/mix
02136 Base Elena Bag 1,8 8 125 g
Product

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.

02105 Base Marva Bag 2,0 8 165 g
Product

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.

02094 Base Poli Bag 2,72 4 250 g
Product

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).


 

BASES FOR YELLOW MIXES

Code Product Packaging Weight in Kg Unit per Carton Dosage per kg/mix
02010 Ovovaniglia Super Bag 2,5 4 35 g
Product

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.

04095 Tuttocrem C60 Bag 2,8 4 45 g
Product

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.


Bases for milk gelatoCold

The bases for milk gelato are developed by adding milk, fresh cream and sugar to create a neutral mix used for ...

Bases for fruit gelato

Bases for fruit gelato are produced by adding water, sugar and fruit to obtain light and refreshing gelatos.

Enhancers

Enhancers are ingredients useful to improve the quality of the gelato. Adding to the base mix milk or fruit, will complete ...