Among the bases used to produce artisanal ice cream, white bases are essential in order to make creamy and dense ice creams. Here at Gelatitalia we pay particular attention to balancing the main nutrients of our white bases, a care which can be enjoyed in the final products, the ones that you will be showing in your ice-cream parlor’s display cabinets, with their airy, uniform, palatable and velvety texture, their high stability and perfect scoopability. Check out our catalog of powdered white bases for artisanal ice creams: easy to make and available in an array of grammages (50 through 250 grams), they will allow you to raise and standardize the quality of the products you sell in your ice-cream parlor, as well as to optimize production.
