Liquid ice cream bases apparently cost more than powdered bases however this is not correct.

To the powdered bases must be added the cost of the other ingredients to be added before creaming (milk, cream, dextrose, sugar, etc) in addition to those linked to the consumption of electricity and water necessary to power the equipment (pasteurizer, blast chiller) and the cost of specialized labor.

With liquid ice cream bases these costs are canceled out, as the mixture has a finite price. And reduce preparation times and the complexity of procurement and warehouse.

Yes, among our product lines we have liquid ice cream bases:

Without sucrose, therefore with a low glycemic index;

Without milk derivatives (lactosed milk base and vegan base).

These special lines also retain the same flavor as their main counterparts.

All our products are gluten-free.

A sterilized product at high temperature ensures the best food safety. This allows you to transport the product at room temperature, increasing the expiry date to 12 months. This results in other important advantages:

Reduction of associated spaces in the warehouse and refrigerator

Reduction of energy costs by giving up the cold room

Reduction of waste: I only mix the necessary product, avoiding production waste

Eco-sustainability: a single pasteurization cycle of traditional ice cream requires 800 liters of water and an average of 3 hours of electricity absorption.

The classic burnt taste which is unfortunately common to many ice creams prepared from UHT liquid bases - due to the Maillard Reaction - is averted with Geleat liquid bases. This is because our production process has been specifically designed and therefore stands out from previous generation production plants which are often mainly intended for the production of other goods other than ice cream...

One of the strengths of the choice of liquid bases is that - thanks to the ease of use and mixing, as well as thehigh replicability and standardization of products – it is possible to obtain the same product in all branches without necessarily having to hire qualified people or master ice cream makers.

Real commercial formats can be created that include an ice cream corner, significantly reducing both initial investments and management costs.