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Our gelato and ice cream range brings together what a batch counter needs: Colac complete base mixes and flavour compounds, Ravifruit fruit purees, Norohy vanilla, chocolate decorations and Callebaut ICE chocolate for coating. Mix a base with water or milk, churn, then flavour and finish each batch your way.
Where Should I Start With Gelato And Ice Cream?
Start with a base. The Colac Complete Vanilla and Neutral Base Mixes only need water or milk adding, and the Bases page sets the two side by side. If you build your own recipe, the Stabilisers & Emulsifiers page lists Colac Ice Cream Softener and Glucose-Fructose Syrup.
How Do I Flavour And Finish A Batch?
Flavourings for Gelato covers Colac compounds from salted caramel to limoncello, Ravifruit purees such as mango and morello cherry, nut pastes and vanilla. Toppings and Sauces adds topping sauces, sundae toppings and Griottines, while Decorations & Inclusions has chocolate curls, pencils, honeycomb and fudge pieces. For coated sticks and bars, Callebaut ICE chocolate comes in milk, dark and white.
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