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- All
- Bases
- Neutral texture and Stabilizers
- Milk Pastes
- Fruit Pastes
- Arabeschi
- Soft
- Toppings
- Pino Pinguino™
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ANGEL BLUE
A creamy paste ideal for children due to its blue color and banana aroma. It can be combined with Arabeschi® Arcobaleno. -
ARABESCHI AMARENA-CHERRY N
Thick sauce with rich full-bodied amarena pieces features a slight liqueur flavor refined by a light almond note. -
ARABESCHI BISCOTTO
Sweet and scrumptious cocoa biscuits wrapped in a velvety milk chocolate cream. -
ARABESCHI CARAMELLLATTE
The combination of the sweetness of milk and caramel creates a pleasant sauce with the typical f lavor of the popular dulce de leche. -
ARABESCHI CHEESECAKE
A sauce which recreates the flavor and typical graham cracker texture of the cheesecake crust, a hymn to a classic American dessert. -
ARABESCHI COCCO SNACK
Sweet and fragrant creamy sauce enriched with grated coconut and crispy pieces of chopped almonds and biscuits. -
ARABESCHI HAZELNUT
Scrumptious hazelnut sauce, with a smooth and velvety texture, made with premium slightly roasted hazelnuts. -
ARABESCHI KROCCO MILK
A delicious combination of crispy biscuit pieces blended in a decadent and creamy milk chocolate sauce.
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Base Cremosa Fruit
A base that does not contain milk derivatives, ideal for obtaining a very creamy sorbet with high overrun
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BASE DIAMANT 50
Hot process base with a compact texture and delicate milk flavor. It guarantees an optimal hold in the display case.
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BASE FRUTTOSA
This is a classic base for the preparation of fruit sorbets with a fresh and clean flavor.
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BASE LIGHT & STEVIA
A cold process base sweetened with Stevia and enriched with fibers, ideal for creating light and delicious fruit – or cream – based gelato.
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BASE SUBLIME 100
A hot process base characterized by the high content of non-fat milk solids; with a delicate taste of milk, this base produces an excellent gelato that never has a shiny surface.
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EVO VITTORIA 100
Hot process base with a full milk and cream flavor, ideal for preparing a creamy gelato that reamins dry on the surface.
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EXPRESS-CAPRI 50
Hot and cold process base perfect for gelato chefs who want a gelato base with an intense cream flavor.
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PANNA 50
A cold and hot process base for obtaining a compact gelato structure with a delicate vanilla flavor.
