BASIS TO PREPARE CREAM ICE-CREAM (italian original gelato)
To produce high quality artisan ice-cream, you must start from an excellent basis or neutral ingredient.
The basis, a mix of natural ingredients wisely mixed and worked with modern technologies, confers creaminess, texture and softness to the ice-cream.
Anybody, from the expert ice-cream maker to the amateur, will find among Bigatton’s bases, the most suitable for his skills, in order to always obtain an excellent result.
The range of Bigatton’s bases is divided in two types of working: cold and hot.
For more information, please refer to the table below, and download our catalogs.
|
Codice Código Code |
Prodotto Producto Product |
Kg per sacchetto Kg por bolsa Kgs in a sacks |
Sacchetti per cartone Bolsas por cartón Sacks in a carton |
Lavorazione e dosaggio Producción y dosificación Working and dosage |
Pict. |
| 127N | BASE MIX C | 2 | 5 |
a caldo - 165 gr per kg di base en caliente – 165 g por kg de base hot - 165 gr per kg of basis |
 |
| 126N | BASE MIX F | 2.5 | 4 |
a freddo – 165 gr x kg di base en frío – 165 g x kg de base cold working – 165 gr x kg of basis |
 |
| 130N | BASE UNIVERSALE | 2.5 | 6 |
a caldo/freddo – vedi ricettario en caliente y frío - ver recetario hot and cold – see recipe book |
 |
| 133N | BIG MOUNTAIN | 2 | 4 |
a caldo – 50/125 gr x kg di base en caliente – 50/125 g por kg de base hot – 50/125 gr per kg of basis |
 |
| 117N | CREMONT 100 | 2 | 4 |
a freddo – 70 gr x kg di base en frío – 70 g x kg de base cold – 70 gr per kg of basis |
 |
| 101N | DOPPIA PANNA 100 | 2 | 6 |
a caldo – 70 gr x kg di base en caliente – 70 g x kg de base hot – 70 gr per kg of basis |
 |
| 137N | DOPPIA PANNA 150 | 2 | 6 |
a caldo – 100 gr x kg di base en caliente – 100 g x kg de base hot – 100 gr per kg of basis |
 |
| 102N | DOPPIO CIOCCO 100 | 2 | 4 |
a caldo – 70 gr x kg di base en caliente – 70 g x kg de base hot – 70 gr per kg of basis |
 |
| 124N | FIOR DI PANNA LATTE 50 | 2 | 6 |
a caldo – 35 gr x kg di base en caliente – 35 g x kg de base hot – 35 gr per kg of basis |
 |
| 1106N | GELATO CALDO | 2.5 | 4 |
vedi ricettario ver recetario see recipe book |
 |
| 138N | MAESTRO 100 | 2 | 6 |
a caldo – 70 gr x kg di base en caliente – 70 g x kg de base hot – 70 gr per kg of basis |
 |
| 106N | PASTO BASE 50 | 2.5 | 4 |
a freddo – 35 gr x kg di base en frío – 35 g x kg de base cold – 35 gr per kg of basis |
 |
| 121NP | READY MIX C 500 | 1.20 | 10 |
a caldo – 330 gr x kg di base en caliente – 330 g x kg de base hot – 330 gr per kg of basis |
 |
| 120NP | READY MIX F 500 | 1.20 | 10 |
a freddo – 330 gr x kg di base en frío – 330 g x kg de base cold – 330 gr per kg of basis |
|
| 123N | SAN MARINO 50 | 2 | 8 |
a caldo – 35 gr x kg di base en caliente – 35 g x kg de base hot – 35 gr per kg of basis |
 |
| 113N | DEMIGEL LATTE B | 2,5 | 6 |
a caldo – 3/5 gr per kg. di base en caliente – 3/5 g por kg de base hot – 3/5 gr per kg of basis |
 |
| 108N | NEUTRO UNIVERSALE | 1 | 10 |
a caldo – 3/5 gr per kg di base en caliente – 3/5 g por kg de base hot – 3/5 gr per kg of basis |
|
| 141N | DEMIGEL CR CA | 1 | 10 |
a caldo - alta qualità - 3/5 gr per kg di base en caliente - elevada calidad– 3/5 g por kg de base hot - high quality - 3/5 gr per kg of basis |
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