510 Rubicone ingredients / Matched to Carpigiani machines / Teams in Auckland & Christchurch
Gelato Ingredients in New Zealand
Italian Rubicone bases, pastes, ripple sauces, ready mixes and toppings for gelato, ice cream, soft serve, frozen yoghurt, sorbet, açaí and pastry. Supplied across New Zealand by Majors Group, the official New Zealand importer of premium Italian brands including Carpigiani and ISA.
Shop all ingredientsRequest a quoteCall 0508 625 677
Shop ingredients by category
Pick a category to see every product, with pack details on each product page.
More ranges
Hi Pro (10)No sugar added (14)Sugar free (6)Vegan bases (2)Glitter toppings (4)Cremini spreadable creams (40)Integrators (2)Bases for stick (1)All ingredients (510)
Ingredients by application
Start with what you serve. Each range links to the ingredients and the machines that make it.
How a great gelato recipe comes together
The Italian approach separates the base, which gives structure and body, from the flavouring, which delivers taste and visual impact. Get the parts working together and your menu is repeatable shift after shift, even with seasonal staff.
1. Base
Milk bases for creamy flavours and fruit bases for sorbet supply the sugars, solids and stabilisers that set texture. Choose hot-process or cold-process to suit your team.
2. Flavour
Classic and fruit pastes are added to the base before freezing, dosed by weight per litre of mix.
3. Ripple
Ripple sauces (variegati) are swirled through the gelato or layered in the pan for flavour bursts and the marbled look that sells at the cabinet.
How to choose the right ingredients
Start with your menu
Decide how many creamy and fruit flavours you want to run, then match milk and fruit bases to them.
Match your machine
Batch freezer, soft serve or frozen yoghurt machine: each has mixes made for it. We match them for you.
Pick your process
Hot-process bases give maximum freshness and control; cold-process bases are faster and simpler for busy teams.
Cost every scoop
Dosage, yield (overrun) and waste all affect margin, so we help you cost each flavour before it goes in the cabinet.
Ingredients that pair with Carpigiani machines
Ingredients only perform when they are paired with the right machine. We supply both, so your recipes and equipment are matched from the outset.
Training, advice and support
One New Zealand team for your ingredients, your machines and the people who run them.
Training
Learn to make gelato, ice cream and soft serve products with Carpigiani Gelato University.
Gelato University →Product advice
Our specialists match ingredients to your machine and menu, from first recipe to new flavours. Call 0508 625 677.
Ask a specialist →Service & parts
Genuine spare parts and qualified technicians across New Zealand, so production keeps running.
Service & repairs →Finance
Equipment finance through our New Zealand finance partners, up to 100% of a new asset’s purchase price.
Finance options →Gelato ingredients: frequently asked questions
What ingredients are used to make commercial gelato?
Most commercial gelato is built from a base (milk-based or fruit/water-based) that supplies structure and texture, plus flavour pastes, ripple sauces (variegati) and toppings for taste and appearance. For an ingredient list tailored to your menu, call 0508 625 677.
What is the difference between a milk base and a fruit base?
Milk bases are dairy-based and used for creamy flavours like chocolate, vanilla and hazelnut. Fruit bases are water-based for sorbets and bright fruit flavours. Browse milk bases and fruit bases, or ask our team which suits your range.
What is a variegate in gelato?
A variegate (variegato or ripple sauce) is a thick, ready-to-use sauce rippled through the gelato to add flavour bursts and the marbled look that attracts customers at the cabinet. See creamy and fruit ripple sauces.
How much paste do I use per litre of gelato base?
Dosage depends on the specific paste and the intensity you want, so always follow the product’s recommended rate for consistent results and cost control. For guidance on the pastes in our range, send us an enquiry.
Do I need a pasteuriser to make gelato?
It depends on your recipe and workflow: hot-process bases and from-scratch dairy mixes benefit from pasteurisation, while many cold-process bases do not require it. See pasteurisers or call 0508 625 677 for advice.
Which brand of ingredients do you supply?
Our ingredient range is from Rubicone, the Italian gelato ingredient specialist founded in 1959 in Cesena. Every product page lists the product’s details.
Do you have vegan, sugar-free or high-protein options?
Yes. See the vegan range and the fit gelato range, which includes high-protein, no-sugar-added and sugar-free mixes.
Can I buy gelato ingredients and machines from the same supplier?
Yes. As the official New Zealand importer of premium Italian brands including Carpigiani and ISA, Majors Group New Zealand supplies ingredients, machines, installation and service from one team, backed by genuine spare parts nationwide.
Where can I buy gelato ingredients in New Zealand?
Majors Group New Zealand supplies professional gelato ingredients nationwide, with teams in Auckland and Christchurch and delivery across New Zealand. Pricing is provided on application: request a quote or call 0508 625 677.
Will these mixes work with my soft serve machine?
Yes. Our soft serve mixes, frozen yoghurt mixes and açaí mixes run in any soft serve machine on the market, whatever brand you already have, so you do not need to change equipment to put them on your menu. If the machine needs its settings adjusted for a mix, our sales team will walk you through it — tell us the make and model. Call 0508 625 677 or send us an enquiry.
Frequently asked questions
How much does it cost to set up gelato ingredient supply?
Cost depends on your menu, volume and the equipment involved, and pricing is provided on application; equipment finance up to 100% is available via our finance options. Contact your nearest Majors Group New Zealand specialist for a tailored quote on 0508 625 677.
Catalogues
Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
Email me the catalogue
New editionRubicone
Rubicone Gelato News 2026
What's new from Rubicone this season: flavours, recipes and ideas.
Email me the catalogue
Rubicone
Rubicone Cremini
Spreadable creams for gelato, pastry and filled treats.
Email me the catalogue