Colac Complete Neutral Base Mix (Scoop)
2kg | 20kg | 25kg
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Usually £17.89
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Product Details
- Product Code: SGC1006P
- Description:
- Pack Size:
- Brand: Colac
Colac™ gelato bases are complete powder bases specially developed to give gelato a smooth taste, excellent texture and a long shelf life. All the powder needs is the addition of whole milk. The complete base comprises the correct proportion of all ingredients necessary for a balanced mix (stabiliser, emulsifier, etc.). The convenience of a complete base results in considerable time saving when preparing ice cream or gelato.
Mainland UK
- FREE next business day delivery by DPD on all orders over £150 (ex. VAT)
- Orders placed before 3pm Mon-Fri will be dispatched the same day.
- Delivery on orders under £150 (ex. VAT) is £8 plus VAT. No minimum order requirement.
- Orders including personalised items, to-order products or card cut to size are unlikely to be sent by next day delivery, but will be dispatched as soon as possible.
UK Highlands/Islands and Republic of Ireland
- Delivery will be on a 2 day service with delivery charged as a percentage of the order value, subject to a minimum delivery charge per order.
Palleted deliveries
- If your order is large enough for a pallet, we may give you a quick call to ask if you’re able to accept them. Pallet Track can make sure pallets are delivered right to your door, but we do understand that not everyone is able to receive them.
- If you would particularly like a pallet delivery, we ask that your orders are in before 11am to guarantee next business day delivery.
Amaretto Gelato (Recipe Idea No 44)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the amaretto and blend again Then churn, decorate and store as you would normally
Black Sesame and Yuzu Gelato (Recipe Idea No 16)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes. Allow to cool, add the Yuzu and toasted black sesame seeds and blend again using a stem blender Then churn,...
Callebaut Pistachio Paste Gelato (Recipe Idea No 36)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the pistachio paste and blend Then churn, decorate and store as you would normally
Cherry & Amaretto (Recipe Idea No 17)
Heat the milk (70-85°C) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the cherry and amaretto and blend again Then churn, decorate and store as you would normally
Cherry Gelato (Recipe Idea No 43)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the cherry and blend again Then churn, decorate and store as you would normally
Cherry Ripple Gelato (Recipe Idea No 30)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool and then divide the base mix in half Add 200g of cherry paste to one half of the mix and...
Chocolate FrappShake (Recipe Idea No 73)
Heat the milk to 70°c. Add the Colac base and chocolate then blend for 2 minutes. Add the water and blend again. Pour into the FrappShake machine and churn. Extract and decorate as your...
Coconut Getato (Recipe Idea No 38)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the coconut products and blend Then churn, decorate and store as you would normally
Coffee FrappShake (Recipe Idea No 71)
Heat the milk to 70°C Add the Colac base and blend for 2 minutes Add the water and mocha paste and blend Pour into the FrappeShake machine and churn Extract and decorate as your customers...
Creamy White Gelato (Recipe Idea No 46)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Then churn, decorate and store as you would normally
Fruits of the Forest Gelato (Recipe Idea No 42)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the Fruits of the Forest paste and blend Then churn, decorate and store as you would normally
Gin & Lemon Gelato (Recipe Idea No 31)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the gin and lemon and blend Then churn, decorate and store as you would normally
Ginger Gelato (Recipe Idea No 33)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the ginger crème and blend Then churn, decorate and store as you would normally
Hazelnut Ripple Gelato (Recipe Idea No 37)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool and churn As you extract the gelato in layers, swirl the hazelnut ripple through * You can adjust...
Hibiscus Gelato (Recipe Idea No 11)
Heat the Milk (70-85°C) Add the Colac neutral base and blend Add the flavour flowers to the warm mix and blend for 2+ minutes Leave to cool for approximately 30 minutes Then churn, decorate...
Lemon Gelato (Recipe Idea No 39)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the lemon paste and blend Then churn, decorate and store as you would normally
Lime and Cactus Gelato (Recipe Idea No 49)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2 minutes Allow to cool, add the lime and cactus paste and blend Then churn, decorate and store as you would...
Mango and Passion Fruit FrappShake (Recipe Idea No 68)
If you would like to make your FrappShake richer then use whole milk instead of semi skimmed. Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water, mango...
Mango and Passion Fruit Gelato (Recipe Idea No 12)
Heat the Milk(70-85°C) Add the neutral base and blend until smooth Leave to cool for approximately 30 minutes Add the mango puree and passion fruit flavour paste Blend until combined Leave...
Matcha Gelato (Recipe Idea No 8)
Heat the Milk (70-85°C) Add the Colac neutral base and blend Add the flavour flowers to the warm mix and blend for 2+ minutes Leave to cool for approximately 30 minutes Then churn, decorate...
Orange Cointreau Gelato (Recipe Idea No 80)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the orange juice, flavour paste and Cointreau and blend again Then churn, decorate and...
Peanut Butter Soft Serve (Recipe Idea No 79)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Leave to cool for approximately 30 minutes Add the peanut paste and blend again Then pour in your soft serve...
Pear William Gelato (Recipe Idea No 25)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the Pear William purée and blend Then churn, decorate and store as you would normally
Pistachio Gelato (Recipe Idea No 26)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the pistachio paste and blend Then churn, decorate and store as you would normally.
Raspberry FrappShake (Recipe Idea No 72)
Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and raspberry paste then blend Pour into the FrappShake machine and churn Extract and decorate as your...
Raspberry Ruffle-Style Gelato (Recipe Idea No 28)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the raspberry paste and blend. Add the desiccated coconut Then churn and decorate with dark...
Real Coffee FrappShake (Recipe Idea No 102)
Heat the milk to 70°c. Add the Colac base and blend for 2 minutes Add the coffee and blend again Pour into the FrappShake machine and churn Extract and decorate as your customers...
Rhubarb Gelato (Recipe Idea no 41)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the rhubarb paste and blend Then churn, decorate and store as you would normally
Rum & Raisin Gelato (Recipe Idea No 21)
Soak 100g-150g in 125ml of hot water and 10ml of rum Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes. Allow to cool, add the rum flavouring and 10ml of rum then...
Salted Caramel FrappShake (Recipe Idea No 67)
Heat the milk to 70°c Add the Colac base and blend for 2+ minutes Add the water, salted caramel paste and blend Pour into the FrappShake machine and churn Extract and decorate as your...
Salted Caramel Gelato (Recipe Idea No 86)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the salted caramel paste and blend again Then churn, decorate* and store as you...
Speculoos Gelato (Recipe Idea No 29)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the speculoos paste (250-300g to your taste) and blend Then churn, decorate and store as you...
Spiced Pear with Cognac Gelato (Recipe Idea No 82)
Heat the milk (70-85°c) dd the Colac neutral base and blend for 2+ minutes Allow to cool, add the Pear William purée and cognac and blend again Then churn and ripple with...
Stracciatella Gelato (Recipe Idea No 35)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes, allow to cool Then churn and as you extract the gelato, crush the dark chocolate shavings layer by layer. Decorate...
Strawberry FrappShake (Recipe Idea No 69)
If you would like to make your FrappShake richer then use whole milk instead of semi skimmed. Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and strawberry...
Strawberry Gelato (Recipe Idea No 18)
Heat the milk (70-85°C) Add the Colac Neutral base and blend for 2+ minutes Allow to cool, add the strawberry paste and blend Then churn, decorate and store as you would normally
Strawberry Soft Serve (Recipe idea No 92)
Heat the milk (70-85°c) Add the Colac base and blend for 2+ minutes Leave to cool then add the strawberry flavour paste and blend again Pour into your soft serve machine and churn
Vanilla FrappShake (Recipe Idea No 70)
Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and vanilla flavouring then blend Pour into the FrappShake machine and churn Extract and decorate as your...
Vanilla Gelato (Recipe Idea No 45)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the vanilla and seeds and blend again Then churn, decorate and store as you would...
Amaretto Gelato (Recipe Idea No 44)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the amaretto and blend again Then churn, decorate and store as you would normally
Black Sesame and Yuzu Gelato (Recipe Idea No 16)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes. Allow to cool, add the Yuzu and toasted black sesame seeds and blend again using a stem blender Then churn,...
Callebaut Pistachio Paste Gelato (Recipe Idea No 36)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the pistachio paste and blend Then churn, decorate and store as you would normally
Cherry & Amaretto (Recipe Idea No 17)
Heat the milk (70-85°C) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the cherry and amaretto and blend again Then churn, decorate and store as you would normally
Cherry Gelato (Recipe Idea No 43)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the cherry and blend again Then churn, decorate and store as you would normally
Cherry Ripple Gelato (Recipe Idea No 30)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool and then divide the base mix in half Add 200g of cherry paste to one half of the mix and...
Chocolate FrappShake (Recipe Idea No 73)
Heat the milk to 70°c. Add the Colac base and chocolate then blend for 2 minutes. Add the water and blend again. Pour into the FrappShake machine and churn. Extract and decorate as your...
Coconut Getato (Recipe Idea No 38)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the coconut products and blend Then churn, decorate and store as you would normally
Coffee FrappShake (Recipe Idea No 71)
Heat the milk to 70°C Add the Colac base and blend for 2 minutes Add the water and mocha paste and blend Pour into the FrappeShake machine and churn Extract and decorate as your customers...
Creamy White Gelato (Recipe Idea No 46)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Then churn, decorate and store as you would normally
Fruits of the Forest Gelato (Recipe Idea No 42)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the Fruits of the Forest paste and blend Then churn, decorate and store as you would normally
Gin & Lemon Gelato (Recipe Idea No 31)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the gin and lemon and blend Then churn, decorate and store as you would normally
Ginger Gelato (Recipe Idea No 33)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the ginger crème and blend Then churn, decorate and store as you would normally
Hazelnut Ripple Gelato (Recipe Idea No 37)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool and churn As you extract the gelato in layers, swirl the hazelnut ripple through * You can adjust...
Hibiscus Gelato (Recipe Idea No 11)
Heat the Milk (70-85°C) Add the Colac neutral base and blend Add the flavour flowers to the warm mix and blend for 2+ minutes Leave to cool for approximately 30 minutes Then churn, decorate...
Lemon Gelato (Recipe Idea No 39)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the lemon paste and blend Then churn, decorate and store as you would normally
Lime and Cactus Gelato (Recipe Idea No 49)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2 minutes Allow to cool, add the lime and cactus paste and blend Then churn, decorate and store as you would...
Mango and Passion Fruit FrappShake (Recipe Idea No 68)
If you would like to make your FrappShake richer then use whole milk instead of semi skimmed. Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water, mango...
Mango and Passion Fruit Gelato (Recipe Idea No 12)
Heat the Milk(70-85°C) Add the neutral base and blend until smooth Leave to cool for approximately 30 minutes Add the mango puree and passion fruit flavour paste Blend until combined Leave...
Matcha Gelato (Recipe Idea No 8)
Heat the Milk (70-85°C) Add the Colac neutral base and blend Add the flavour flowers to the warm mix and blend for 2+ minutes Leave to cool for approximately 30 minutes Then churn, decorate...
Orange Cointreau Gelato (Recipe Idea No 80)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the orange juice, flavour paste and Cointreau and blend again Then churn, decorate and...
Peanut Butter Soft Serve (Recipe Idea No 79)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Leave to cool for approximately 30 minutes Add the peanut paste and blend again Then pour in your soft serve...
Pear William Gelato (Recipe Idea No 25)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the Pear William purée and blend Then churn, decorate and store as you would normally
Pistachio Gelato (Recipe Idea No 26)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the pistachio paste and blend Then churn, decorate and store as you would normally.
Raspberry FrappShake (Recipe Idea No 72)
Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and raspberry paste then blend Pour into the FrappShake machine and churn Extract and decorate as your...
Raspberry Ruffle-Style Gelato (Recipe Idea No 28)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the raspberry paste and blend. Add the desiccated coconut Then churn and decorate with dark...
Real Coffee FrappShake (Recipe Idea No 102)
Heat the milk to 70°c. Add the Colac base and blend for 2 minutes Add the coffee and blend again Pour into the FrappShake machine and churn Extract and decorate as your customers...
Rhubarb Gelato (Recipe Idea no 41)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+minutes Allow to cool, add the rhubarb paste and blend Then churn, decorate and store as you would normally
Rum & Raisin Gelato (Recipe Idea No 21)
Soak 100g-150g in 125ml of hot water and 10ml of rum Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes. Allow to cool, add the rum flavouring and 10ml of rum then...
Salted Caramel FrappShake (Recipe Idea No 67)
Heat the milk to 70°c Add the Colac base and blend for 2+ minutes Add the water, salted caramel paste and blend Pour into the FrappShake machine and churn Extract and decorate as your...
Salted Caramel Gelato (Recipe Idea No 86)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the salted caramel paste and blend again Then churn, decorate* and store as you...
Speculoos Gelato (Recipe Idea No 29)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the speculoos paste (250-300g to your taste) and blend Then churn, decorate and store as you...
Spiced Pear with Cognac Gelato (Recipe Idea No 82)
Heat the milk (70-85°c) dd the Colac neutral base and blend for 2+ minutes Allow to cool, add the Pear William purée and cognac and blend again Then churn and ripple with...
Stracciatella Gelato (Recipe Idea No 35)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes, allow to cool Then churn and as you extract the gelato, crush the dark chocolate shavings layer by layer. Decorate...
Strawberry FrappShake (Recipe Idea No 69)
If you would like to make your FrappShake richer then use whole milk instead of semi skimmed. Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and strawberry...
Strawberry Gelato (Recipe Idea No 18)
Heat the milk (70-85°C) Add the Colac Neutral base and blend for 2+ minutes Allow to cool, add the strawberry paste and blend Then churn, decorate and store as you would normally
Strawberry Soft Serve (Recipe idea No 92)
Heat the milk (70-85°c) Add the Colac base and blend for 2+ minutes Leave to cool then add the strawberry flavour paste and blend again Pour into your soft serve machine and churn
Vanilla FrappShake (Recipe Idea No 70)
Heat the milk to 70°c Add the Colac base and blend for 2 minutes Add the water and vanilla flavouring then blend Pour into the FrappShake machine and churn Extract and decorate as your...
Vanilla Gelato (Recipe Idea No 45)
Heat the milk (70-85°c) Add the Colac neutral base and blend for 2+ minutes Allow to cool, add the vanilla and seeds and blend again Then churn, decorate and store as you would...
This works with...
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