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Bases
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Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
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What's new from Rubicone this season: flavours, recipes and ideas.
Email me the catalogueGelato bases: the foundation of every recipe
A base gives gelato its body, structure and keeping quality, so your flavour pastes have something stable to build on. We stock 23 Rubicone bases: milk bases such as Fiordilatte and Premium 50, complete bases such as 580 Complete and Spagna, chocolate bases from the Cioccogel family, sorbet and fruit bases, and vegan bases.
Milk, complete & fruit bases / Hot & cold process / Dosage on every product
Get a quoteSend an enquiryCall 0508 625 677Bases in this range
Milk bases
Fiordilatte, Fiordilatte 100 C/F, Premium 50, 50 Adriatica, Cesar 100 and Base 100 Dairycream, mixed with milk and sugar for creamy gelato.
Neutral and clean-label
Gelobase Neutra 100 and Base 150 Complet for a neutral starting point, and Pure Milk Gelato Base 100 with no E additives.
Complete bases
580 Complete needs only water; 280 Complete A and Spagna are made with sugar and water for volume and easy batching.
Chocolate bases
Cioccogel 100 and Cioccogel 350 W for chocolate gelato, plus Cioker cocoa mass to deepen any chocolate recipe.
Sorbet and fruit bases
Vegetalfruit 50, Pure Fruit Base 70, Lemon 50, Vegetal Lemon 100 and Ready Fruit 500 for sorbet and fruit gelato.
Vegan and additive
Coconut Water and Vegan 200 C/F bases for plant-based gelato, and Neutro 20 emulsifier mix for your own milk recipes.
How to choose a gelato base
Check the dosage
Low-dosage bases (20–100 g per litre) are mixed with your own milk, cream and sugar. High-dosage bases (280–580 g per litre) do most of the work for you.
Hot or cold process
Hot-process bases are pasteurised with the mix; cold-process bases are blended and go straight into the batch freezer. C/F bases work either way.
Milk or water
Milk bases suit creamy flavours such as fiordilatte, nut and chocolate. Fruit and sorbet bases are made with water to keep fruit bright.
Decide on your label
Choose Pure Milk 100 or Pure Fruit Base 70 if you want bases with no E-number additives.
Add your flavour
Pair the base with classic pastes or fruit pastes at the dosage shown on each paste.
Who it suits
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Supply across New Zealand
Order through our Auckland and Christchurch teams for supply New Zealand-wide.
Send an enquiry →Machines to match
Carpigiani machines and ISA cabinets, with finance through New Zealand finance partners.
Carpigiani machines →Frequently asked questions
What is the difference between a base and a ready mix? +
A base gives structure and needs you to add milk or water, sugar and a flavour. A ready mix already contains the flavour and is complete once water or milk is added.
What does C/F mean on a base? +
C/F means the base can be used in either a cold process (blended and frozen) or a hot process (pasteurised before freezing).
Which base should I start with? +
Many gelato shops start with one milk base, such as Fiordilatte or Premium 50, and one fruit or sorbet base, then flavour them with pastes. Talk to us about your menu and we will suggest a pair.
Do I need a pasteuriser? +
For hot-process recipes, a pasteuriser heats and ages the mix before freezing. Cold-process bases can go straight into the batch freezer.
Can I make sorbet with these bases? +
Yes. Vegetalfruit 50, Pure Fruit Base 70, Lemon 50 and Vegetal Lemon 100 are made for sorbet, and Ready Fruit 500 needs only water and fruit or fruit paste.
Related ranges
Vegan basesClassic pastesFruit pastesReady creamy mixesPasteurisersBatch freezersAll ingredients