MILK BASES

Most of these products are based on innovative plant fibres. We chose those with the right viscosity and high fiber content. Thanks to them, we significantly reduce the amount of sugars and get rid of cheap fillers. Ice cream is more pleasant on the palate, well aerated, exceptionally smooth and silky. Vegetable fibers have a high water binding capacity, which allows you to get very creamy and stable ice cream, resistant to temperature fluctuations.

GELATO 100

dosage 5%

A revolutionary, universal and minimalistic mixture with the highest amount of vegetable fibers and milk proteins. Base without added sugars, intended for the production of light, creamy, low-sweet milk-and-cream ice cream. You will be surprised how many recipes you can make using only gelato and raw ingredients

Recommended by Simon Slomka - the owner of GAŁKA ice cream shop, creator of the mixes and all recipes.

LATTE 50S

dosage 5%

Low-dose base, rich in valuable milk proteins. Intended for the production of thick, creamy and velvety on the palate ice cream with a delicate and fresh cream flavor and medium sweetness. The highest quality milk proteins and cream in powder add creaminess and a distinctive cream flavor to the ice cream. Perfect for the preparation of ice cream with an intense flavor.

LATTE COMPLETA

dosage 19%

Properly selected proportions between powdered cream, milk proteins, fiber and sugars make the base balanced, delicate and ready to prepare milk ice cream.