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FRUIT ICE-CREAM BASES

Bigatton bases are of the highest quality, are easy to use and give the best results.

The ingredients are selected using the knowledge that comes from research and experience and by using modern technologies.

 

By adding milk or water to the fruit bases you achieve ice-cream with a fine delicate texture.

 

Contact us and we will help you to decide the base best adapted for your method of production.

 

For further information consult the following lists and download one of our catalogues.

 

 

 

 

 

Similar products

code description conf. da num. conf. dosage note lav. scheda
115N  B.F.F. 70  Kg 2  6  50 gr. per kg. of basis  Fruit Base. Silky Structure. Cold Working 
 
199N  DOPPIA FRUTTA 100  Kg 2.5  6  100 gr. per kg. of basis  Fruit Base. Creamy Structure. Cold Working. 
 
103N  DOPPIA FRUTTA 50  Kg 2.5  8  35 gr. per kg. of basis  Fruit Base. Normal Structure. Cold Working. 
 
134N  FRUTTA 7 DAYS  Kg 2.5  6  35 gr. per kg. of basis  Fruit Base No Milk. Creamy And Stable Until 7 Days. Hot And Cold Working. 
 
109N  LEMON DRY 50  Kg 2.5  8  35 gr. per kg. of basis  Fruit Base. To Create Swiftly A Good Lemon Ice-cream. Cold Working. 
 
122N  READY FRUIT  Kg 2.5  8  330 gr. per kg. of basis  Fruit Base. To Create Swiftly A Very Cremy Ice-cream. Cold Working. 
 
7050N  SORBI 50  Kg 1  10  35 gr. per kg. of basis  Fruit Base.to Prepare A Fresh And Light Structure Ice-cream Like Sorbet. Cold Working. 
 
 
 
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