Milk Bases
The Milk Bases range, stocked by Majors Group.
What to expect. The range covers dosages of 100 g per litre, 120 g per litre and 150 g per litre, cartons of 10 × 1, 2 × 4 and 2 × 5, gluten free, lactose free, vegan, halal and kosher options. Each product page lists the dosage, pack size and what that product is suitable for.
In stock. Pure Milk Gelato Base 100, Neutro 20 Gelato Additive, Gelobase Neutra 100 Neutral Gelato Base, Fiordilatte 100 C/F Gelato Base, Fiordilatte Gelato Base and Spagna Gelato Base, and more.
Ordering. Call 0508 625 677 to talk to our team, ask for samples or arrange a demonstration.
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 catalogueMilk bases for creamy, stable gelato
The base is the foundation of every creamy gelato. Our milk bases range from low-dose bases you mix with milk and sugar, to complete bases that only need water, in hot and cold process versions, with fior di latte, neutral and natural options.
13 milk bases / Hot & cold process / 50 to 580 g per litre
Get a quoteSend an enquiryCall 0508 625 677What we offer in milk bases
Low-dose bases (50–150)
Premium 50, 50 Adriatica, Cesar 100, Fiordilatte 100 C/F, Fiordilatte, Gelobase Neutra 100, Base 100 Dairycream and Base 150 Complet, mixed with milk and sugar.
Complete bases
280 Complete A, Spagna (350) and 580 Complete, made with water and, where stated, sugar.
Natural option
Pure Milk Gelato Base 100, a 100% natural milk base with no E additives, for hot process.
Recipe builder
Neutro 20, a concentrated mix of emulsifiers and thickeners for your own milk-based recipes.
How to choose a milk base
Understand the number
The number is the dose in grams per litre. Low numbers mean you add more of your own milk and sugar; high numbers mean a more complete base.
Hot or cold process
C/F bases suit hot or cold process. Hot-process bases need a pasteuriser or cooking step.
Taste profile
Fiordilatte bases give a milk flavour; Gelobase Neutra 100 and Base 150 Complet are neutral for flavouring with pastes.
Clean label
Fiordilatte and Base 100 Dairycream are made without vegetable fats; Pure Milk 100 has no E additives.
Simple setup
Complete bases with water suit sites without fresh-milk handling.
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 50 and a 100 base? +
It is the dose: 50 g per litre or 100 g per litre of mix. The rest of the recipe, milk, cream and sugar, comes from you, so a lower dose gives you more control.
What does C/F mean? +
Hot or cold process (caldo/freddo). Fiordilatte 100 C/F and Premium 50 can be used either way.
Which base is easiest to start with? +
A complete base such as 580 Complete or 280 Complete A, made with water, has the fewest steps.
Can I learn to balance my own recipes? +
Yes. Carpigiani Gelato University courses cover base balancing in detail.
Related ranges
Fruit basesChocolate basesIntegratorsClassic pastesPasteurisersBatch freezers