Mixes & Bases

Create a versatile base for authentic Italian gelato and sorbet with this easy to use cold process mix. A mix of emulsifiers and stabilizers, Gelatech Gelpan Gelato Mix is neutral in taste and offers a silky-smooth blank canvas for your choice of flavor...

This shelf-stable alternative to fresh egg whites can be used in a wide array of desserts and sweets. A combination of powdered egg whites, sugar and stabilizers, Pastry 1's Meringue Powder is great to have on hand in the pantry. A highly efficient...

Also known as 'Hot Belcreme', Pastry 1 Pastry Cream Powder is a very useful stabilizer for making cooked pastry creams, custards and flans. Use instead of cornstarch or flour when preparing thickened hot milk sauces. It gives you a highly stable base to...

When you need to whip up a high quality mousse in a hurry, try Cacao Noel's convenient White Chocolate Mousse Mix. Simply whip the powder with milk (or milk and cream), refrigerate for couple of hours, and you have a deliciously creamy, cocoa buttery...

This ingenious mix gives you rich, smooth, high quality dark chocolate mousse for minimum effort. Simply whip the powder with milk (or milk and cream), refrigerate for couple of hours until set, and serve. Perfect as a low-labor dessert option, or as an...

Instructions Whisk 1 kilogram Base Premium with 1000 grams water and your choice of flavoring. Add inclusions Process through your batch freezer.

Instructions Whisk 50 grams Base Sublime with 220 - 250 grams sugar, 1000 grams whole milk and your choice of flavoring. Add inclusions Process through your batch freezer.

Instructions Whisk 150 grams Base Vegan with 200 - 270 grams sugar, 1000 grams water, or plant based milk, and your choice of flavoring. Add inclusions Process through your batch freezer.

This product will be discontinued once current inventory is depleted. The replace item is:  Dark Chocolate Gelato Base 14.8 Lbs.  Please note the different dosage.

Instructions Whisk 50 grams Fruttosa Milk Free with 300 grams sugar, 1000 grams whole milk and your choice of flavoring. Add inclusions Process through your batch freezer.

Instructions Whisk 50 grams Fruttosa with 300 grams sugar, 1000 grams water and your choice of flavoring. Add inclusions Process through your batch freezer.

Take the hard work out of making consistent sorbets with this pre-made mix from Italy's Gelatech. A water-based cold process mix, Gelatech 'Gelmix Cold-50' gives you a convenient and easy-to-use base for creamy and flavorful sorbets, as well as...