Premium 50 Gelato Base

Premium 50 Gelato Base: a milk base with a delicate milk taste and a creamy, strong structure, for hot or cold process.

Rubicone Base Premium 50 is a milk base with a delicate milk taste and a creamy, strong structure. Combine it with sugar and milk using either a hot or cold process. It is gluten free and halal.

Rubicone Base Premium 50 is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose it?

• Gluten free, Halal, Powder, Mix with milk
• Recipe: 50 g powder + 230 g sugar + 1 L milk
• Packaging: 8 × 2 kg
• Process: hot or cold

How to use it

Mix with milk following the recipe above, blend until smooth and pour into your batch freezer. Works with both the hot and cold process.

Perfect for

Ideal for gelaterias building a reliable white base for their full flavour range.

Pair it with

Build a complete menu around Premium 50 Gelato Base with these Rubicone ingredients, machines and packaging from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Gold
• Hazelnut Toasted N

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Wafer Nut
• Strudel
• Rubilello

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

• White Chocolate sauce
• Coffee Crisp Crock
• Strawberry Sugar Free sauce

All toppings →

Cremini & coatings

Cremino layers and coatings for gelato bars, sticks and cakes.

• Cremino Saffron Spreadable Cream
• Cremino Choco Ruby Spreadable Cream
• Cremino Choco Nut Vegan Spreadable Cream

All cremini → · Coatings →

Batch freezers

Carpigiani Labo and Ready machines to make the gelato.

• Labo 30 45 XPL P
• ReadyChef

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 HE P
• Pastomaster 120 HE

All pasteurisers →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

The foundation for balanced, consistent artisan gelato.

Frozen yoghurt

Our chefs can adapt the recipe for frozen yoghurt.

Ice cream & soft serve

Use it for ice cream production and creamy soft serve recipes.

Açaí

Ask us how to build creamy açaí and fruit blends.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Premium 50 Gelato Base, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is in New Zealand, you have global resources and expertise on your side.

Talk to our chefsCall 0508 625 677Gelato training

Why buy Rubicone from Majors Group?

• Official New Zealand importer of premium Italian brands
• Free demonstrations at each of our showrooms
• Recipe development and menu development support from our gelato specialists
• The full Rubicone range of bases, pastes, ripple sauces and toppings from one supplier
• Sales and support from our Auckland and Christchurch teams
• Expert advice on recipes and pairing ingredients with your gelato and soft serve machines

Call 0508 625 677 or send us an enquiry for a quote on the Premium 50 Gelato Base.