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    > News 2024 > Bases > Pastes > Variegates > Coatings > Raw materials > Why Martini Gelato
    News 2024 Bases Pastes Variegates Coatings Raw materials Why Martini Gelato

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    Bases with dosage for making ice cream with a milk/cream flavor.

    Details
    Code Product
    AI70XI Biancolatte 50
    AI70BF Bianca 50 N
    AI70AE Biancolatte 50 S.A.
    AI70YS Base Gold 50 F.C.
    AI70AF Fiocco di Panna
    AI70XK Nature 100
    AI70XZ Biancolatte 100 F.C.
    AI70XP Biancolatte 100
    AI70XQ Biancolatte 100 S.A.
    AI70XV Superlatte 100
    AI70YD Superpanna
    AI70YT Base Nuvole 100
    AI70AI Base Arlecchino
    AI70AX Base Amabile
    AI70AU Base Gold 100 F.C.
    AI70AK Biancolatte 125 S.A.
    AI70XR Biancolatte 150
    AI70AS Biancolatte 150 S.A.
    AI70YF Nature 150 S.A.
    AI70YX Biancolatte 160 S.A.
    AI70XO Biancolatte 250
    AI70BK Biancolatte 500
    AI70AD Biancolatte plus
    AI70AH SuperVeg
    AI70CB Bianca zero
    AI70BD Feel good
    AI70BM Smarty 450 G.A. (new)
    AI70BN Smarty 500 G.V. (new)
    Format Weight Pcs. Features Dosage Technical features
    Bag 2 kg 6 Base for making a fat-free milk/cream gelato 50 g per litre of milk + 230/240 g of sugar Gluten free, Without idrogenated fats, Hot use, Halal certification
    Bag 2 kg 6 Natural base without emulsifiers and vegetable fats 1lt of milk + sugar 230/250 g + base 50 g Gluten free, Without emulsifier, Without idrogenated fats, Hot use, With milk fats
    Bag 2 kg 6 Base for a milk/cream taste without fat and flavorings 50 g per litre of milk + 230/240 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk fats, Halal certification
    Bag 2 kg 6 Mix without vegetable fats to be used both hot and cold 50 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot and cold use, With milk fats, Halal certification
    Bag 2 kg 6 Base dosage 40g with vanilla note to make a gelato characterized by the taste of fresh cream 40 g per litre of milk + 215/230 g of sugar Gluten free, Without idrogenated fats, Hot and cold use, With milk fats
    Bag 2 kg 6 Base without emulsifiers with an exceptional overrun, made only with natural ingredients 100 g per lt of milk + 245 g of sugar + 200 g of cream + 25 g of low-fat milk powder Gluten free, Without idrogenated fats, Without emulsifier, Hot use, With milk fats
    Bag 2 kg 6 High fat and protein base for excellent gelato 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot and cold use, With milk and vegetal fats
    Bag 2 kg 6 Base to prepare a silky gelato with milk aroma 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk fats
    Bag 2 kg 6 Base to prepare a silky gelato without aromas 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats, Halal certification
    Bag 2 kg 6 Milk/cream base for excellent spatulability 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2 kg 6 Base for a creamy and "mountain" gelato 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2 kg 6 Fat-free vegetable mix for excellent gelato 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk fats
    Bag 2 kg 6 Base with an intense cream taste, ideal for the Fiordilatte taste 100 g per litre of milk + 230/250 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2 kg 6 Base with a vanilla note, for an excellent hold in the pan 100 g per litre of milk + 245 g of sugar Gluten free, Without idrogenated fats, Hot use, With vegetal fats
    Bag 2 kg 6 Base to be used both hot and cold 100 g per litre of milk + 225/245 g of sugar Gluten free, Hot andf cold use, With milk and vegetal fats
    Bag 2 kg 6 Ideal base for a creamy mountain gelato 125 g per l milk + 250 g sugar Gluten-free, Without hydrogenated fats, Hot use, With vegetable fats and milk fats
    Bag 2 kg 6 Base that guarantees an extremely creamy gelato 150 g per l of milk + 225 g of sugar + 50 g of cream Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats, Halal certification
    Bag 2 kg 6 Ideal base for a creamy mountain gelato without aromas 150 g per l milk + 200/220 g sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats, Halal certification
    Bag 2 kg 6 Base with natural ingredients and without flavorings 150 g per l of milk + 245 g of sugar + 215 g of cream Gluten free, Without idrogenated fats, Without emulsifier, Hot use, With milk fats
    Bag 2 kg 6 Mix with selected raw materials without flavorings and vegetable fats 160 g per l of milk + 215 g of sugar + 175 g of cream Gluten free, Without idrogenated fats, Hot use, With milk fats, Halal certification
    Bag 2 kg 6 Rich base of milk and cream to be used only with water, to obtain a creamy gelato with a milk taste 250 g per l of water (for a creamier gelato replace 1/4 of water with milk) + 250/270 g of sugar Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 10 kg 2 High dosage base for a very creamy gelato 1 l of water + 500 g of product Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2,5 kg 6 Very high dosage base, to be processed hot. 330 g of Biancolatte Plus + 670 g of water Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2 kg 6 Base to make a vegan gelato with a excellent taste 200 g for l of boiling water + 230/250 g of sugar + 0,1 lt sunflower oil Vegan, Gluten free, Without idrogenated fats, Hot use, With vegetal fats, Milk free
    Bag 0,85 kg 10 Complete base without added sugar for making cream gelatos 1 bag + 2,7 kg of milk + 0,15 kg of fresh cream Gluten free, Without idrogenated fats, Hot use, With milk fats
    Bag 1,5 kg 6 Full vegan base with stevia and no added sugar 1 bag + 2,3 kg boiling water Vegan, Gluten free, Without idrogenated fats, Hot use, With vegetal fats
    Bag 2,5 kg 6 Powder base for make gelato without pasteurization process 450 of mixture + 900 g of warm water (50°) + 150 g of cream Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats
    Bag 2,5 kg 6 Powder base for make gelato without pasteurization process 500 of mixture + 1 l of warm water (50°) Gluten free, Without idrogenated fats, Hot use, With milk and vegetal fats

    Ricette correlate

    Our products

    The wide selection of Martini Professionals can meet the needs of those who work passionately in the pastry, bakery, ice cream, Ho.Re.Ca., and Food Service sectors.

    The specific product lines included in Martini Professional—Master Martini, Martini Frozen, Martini Gelato, Martini Cioccolato, and Martini Food Service—provide quick and effective solutions for artisans and restaurant owners.

    This extensive offering is supported by the expertise of Unigrà, a business founded by Luciano Martini in 1972 and a leader in the marketing of edible oils and fats, margarine, and semi-finished goods for the food and confectionery industries.

    Every product is manufactured, packaged, and distributed, ensuring the highest standards for food safety and quality. The development of innovative solutions makes the work of professionals who want to continue to amaze their customers more efficient and creative.

    Attention to raw materials, the use of traditional methods, listening to customers’ needs, partnerships with illustrious professionals, and the use of cutting-edge technologies in production processes make Martini Professional the ideal business partner for pastry chefs, bakers, master ice cream makers, restaurant owners, bartenders, hoteliers, caterers, street vendors, and street food operators.