BASES FOR GELATO

NORDPOL bases, among those products that best represent the history of our company, are the fruits of a tight union between tradition and continuous innovation, all carrying the hallmark of absolute versatility. These mixtures are developed starting from neutrals and composite nuclei and present different, peculiar characteristics, varying according to their application dosage (i.e. high-dosage bases or low-dosage bases).

Milk Bases for Gelato (cream flavours)
Bases for Fruit-flavoured Gelato (fruit flavours)
Bases for Fruit-flavoured Gelato (fructose only)
Vegan Base
Soya Base
Stevia product line
Ready-to-use Chocolate

M= mixture L= milk A= water A/L= water/ milk
MILK BASES FOR GELATO (cream flavours)

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold
Nucleo Duplex	nucleus for pasteurizers and combined machines		10-15 g/kg M	2	10

Nucleo 30 latte	low-dosage base, containing vegetable fats		30 g/l L	2	10

Unitop	low-dosage, cream-flavoured milk base		20 g/kg M	2	10

Base Latte 20	low-dosage, milk-flavoured base		20 g/kg M	2	10

Stacrem	low-dosage, neutral milk base		30-35 g/l L	2	10

Stacrem vaniglia bianca	low-dosage, natural vanilla-flavoured milk base		30 g/kg M	2	10

Full/50 latte S	versatile milk base for various applications. Recommended dosage: 50 g		50 g/kg M	2	10

Full/50 cioccolato	base with 22/24 cocoa powder mix		50 g/kg M	2	10

Full/50 vaniglia	base with vanilla and natural colouring		50 g/kg M	2	10

Full/50 "P" latte S	milk base. Recommended dosage: 50 g		50 g/l A/L	2	10

Full/50 "P3" latte S	milk base with sodium caseinate. Recommended dosage: 50 g		50 g/l A/L	2	10

Unibase 50 vaniglia	vanilla-flavoured base. Recommended dosage: 50 g		50 g/kg M	2	10

Unibase 50 latte	milk base with a strong milk flavour. Recommended dosage: 50 g		50 g/kg M	2	10

Base 50 latte	neutral milk base. Recommended dosage: 50 g		50 g/kg M	2	10

Base 50 vaniglia	milk base with vanilla flavour. Recommended dosage: 50 g		50 g/kg M	2	10

Unibase 50 pann	milk base with an intense cream flavour. Recommended dosage: 50 g		50 g/l L	2	10

Base Supernova 50	milk base with vegetable fats. Recommended dosage: 50 g		50 g/l L	2	10

Basepann 100	milk base with cream powder. Recommended dosage: 100 g		80-100 g/l L	2	10

Base latte 100 P	milk base with cream flavour. Recommended dosage: 100 g		80-100 g/l L	2	10

Base 100 S.A.	base with no flavouring agent, containing natural emulsifiers		100 g/l L	2	10

Base 100 a freddo	cold-process base without flavouring agents		100 g/l L	2	10

Base Clean	clean label base, containing low-lactose milk (with locust bean gum only)		125 g/l L	2	10

Unibase 100 G latte	milk-flavoured base with vegetable fats. Recommended dosage: 100 g		100 g/l L	2	10

Base Milk 100	milk base for professionals having particular requirements. Recommended dosage: 100 g		100 g/l L	2	10

Base Superlat 100	creamier milk base with a higher percentage of refined vegetable fats. Recommended dosage: 100 g		80-100 g/l L	2	10

Base Lorena	milk base with vegetable fats. Recommended dosage: 100 g		100 g/l A/L	2	10

Base 2000	milk base with a strong cream flavour. Recommended dosage: 100 g		100 g/l A/L	2	10

Base Trinacria	versatile, hot and cold process milk base, with cream flavour		80-100 g/l L	2	10

Base 100 palm free	base without palm fat		80-100 g/kg M	2	10

Base 150 GV	base suitable for a creamy gelato with a good hold in the display case (contains vegetable fats)		100-120 g/kg M	2	10

Base Supernova 250	milk base with refined vegetable fats. Recommended dosage: 250 g		250 g/l L	2	10

Base Top 500	high-dosage, complete milk base		500 g/l L	2	10

Base 550 C/F	cold- and hot-process complete base		550 g/l A	5,5	11

Base Leggera	base low in sugar and fat content, containing polyols		375 g/kg M	2	10

Base Alcolica	milk base suitable for alcoholic gelato		see recipe*	2	10

*the recommended dosage varies according to alcohol content

M= mixture L= milk A= water A/L= water/ milk
BASES FOR FRUIT-FLAVOURED GELATO ( fruit flavours )

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Stagel	low-dosage base for sorbet-like gelato		35 g/kg M	2	10

Base frutta special	base for creamier gelato		35 g/kg M	2	10

Fruttop	base without milk derivatives		35 g/kg M	2	10

Base frutta SGE	allergen-free base		35 g/kg M	2	10

Base frutta evo	base that guarantees a long-lasting creaminess		50 g/l A	2	10

Fruttoplus	complete base for scoopable, creamy gelato		100 g/l A	2	10

Base total fruit	complete base for fruit flavours -with fruit only or fruit + water-		280 g/kg fruit/water	2	10

BASES FOR FRUIT-FLAVOURED GELATO (fructose only)

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Fruttissima	Sucrose-free base, with fructose -with fruit only or fruit + water-		300 g/kg fruit/water	0,9	9

VEGAN BASE

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Base Vegan	Hot process, neutral base for vegan gelato		1,5 kg/2,5-2,8 l boiling water	1,5	7,5

SOYA BASE

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Base soya	neutral base for all sorts of soya-based gelato		1 kg / 3 l of boiling water	2	10

STEVIA PRODUCT LINE

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Latte Stevia	low-sugar milk base, with stevia, polyols and vegetable fats		see recipe	1,5	9

Latte Vega Stevia	low-sugar vegan base for cream flavours, containing stevia and polyols		see recipe	1,5	9

Frutta Stevia	low-sugar base for fruit flavours, without milk derivatives; contains stevia and polyols		see recipe	1,1	11

Cioccolato Vega Stevia	low-sugar vegan base for chocolate flavour, containing stevia and polyols		see recipe	1,1	6,6

READY-TO-USE CHOCOLATE

Product name	Product description	Process	Dosage	Bags (kg)	Cartons (kg)
		hot/cold

Cioccolato bianco	ready-to-use mix for white chocolate flavour		1.1 kg/ 2.5 l boiling water	1,1	11

Cioccolato extra fondente	ready-to-use mix for extra dark chocolate flavour, with cocoa mass		1.7 kg/ 2.5-2,7 l boiling water	1,7	10,2

Cioccolato fondente	ready-to-use mix of different types of cocoa powder		1.7 kg/ 2.5 l boiling water + 100 g sugar	1,7	10,2