Integrators
Integrators from Majors Group.
What to expect. The range covers dosages of 20–40 g per litre and As required, cartons of 12 × 1 kg and 6 × 2 kg, gluten free options. Each product page lists the dosage, pack size and what that product is suitable for.
In stock. Skim Milk Spray Gelato Additive and Protein Plus Gelato Additive.
Ordering. Call 0508 625 677 to talk to our team, ask for samples or arrange a demonstration. You can also browse Gelato.
Download the catalogue
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 catalogueIntegrators to fine-tune your gelato recipe
Integrators are the building blocks gelato makers use to correct and balance a recipe. Add solids, strengthen structure or steady the overrun of a milk-based gelato, so it scoops well and holds its shape in the display.
Skim Milk Spray / Protein Plus / For milk-based gelato
Get a quoteSend an enquiryCall 0508 625 677What we offer in integrators
Skim Milk Spray
Skimmed milk powder that raises the non-fat solids of a milk base. Packed 12 × 1 kg and used as required.
Protein Plus
A mix of milk proteins that supports structure and correct overrun, used at 20–40 g per litre. Packed 6 × 2 kg.
When to use an integrator
Gelato too icy or thin
Low milk solids can leave gelato coarse or watery. Skim Milk Spray lifts the solids without adding fat.
Weak body or low overrun
Protein Plus helps the gelato hold air and body, giving a firmer, more stable scoop.
Balance the whole recipe
Integrators work alongside your milk base, sugars and flavourings. Change one thing at a time and record the results.
Learn the method
Recipe balancing is covered in Carpigiani Gelato University courses if you want to build your own recipes.
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 does an integrator do in gelato? +
It adjusts one part of the recipe balance, such as milk solids or protein, to improve texture, structure and how the gelato holds in the cabinet.
Do I need integrators if I use a complete base? +
Usually not. Complete and ready bases are already balanced. Integrators are mostly used by makers who build or adjust their own recipes.
How much Protein Plus should I use? +
The product page lists 20–40 g per litre. Start at the lower end and adjust for your recipe.
Related ranges
Milk basesBasesGelato ingredientsPowdersPasteurisersTraining