Page 12 - MonteBianco Gelato
P. 12
SPECIAL BASES
Add an individual touch to your display with products
and solutions that cater to modern consumer trends.
Dosage Hot/Cold
Code Item Packaging
(g / kg mix) Processing
1,2 kg + 3 L
113543 BASE RICOTTA 10 x 1,2 kg C
milk
This is a powdered mix for making ricotta gelato. It is ideal for use with Montebianco Cremolotte or
Gourmet Variegati to make cheesecake-style gelato.
BASE SPIRITOSA
116421 10 x 1 kg 220 C
For alcoholic sorbets
This base is specifically for making alcoholic gelato and sorbet.
113542 BASE VEGAN 8 x 2 kg 435 C
This is a complete base that can be used with hot or cold water to make vegan gelato.
1,2 kg + 2,5 L
117542 SLIM SOYA 10 X 1,25 kg C
water
This base for soya gelato contains no dairy products.
1,2 kg + 2,5 L
117701 SOYA CON FIBRE 10 x 1,25 kg C
water
This complete base for soya gelato is packed with fibre and contains no dairy products.
10
