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CREAM TAILORS
Ultra-premium liquid bases for gelato
Frozen liquid gelato bases, non-UHT, pasteurised and homogenised in the factory using our own milk. Thaw, mix for 60 seconds, batch freezer.
PROJECT BRIEF
Thaw, mix for 60 seconds, batch freezer.
Ultra-premium formulas for silky mouthfeel, excellent stand-up and a scoop-dry finish. No on-site pasteurisation and no specialist staff required.
White Base
6%, 8%, 10%, 12%, 14%, 16% and 18%. Every SKU is non-UHT, pasteurised and homogenised.
Fat Booster
Instant fat upgrade for gelato: +2, +4, +6 or more fat points, cold, in 60 seconds.
Customisation
Custom formulas, white-label recipes and packaging, flavour kits.
Cold chain
Thawing, storage, transport and batch traceability are handled as part of the solution.
FOR YOUR OPERATION
A B2B solution built around context.
Gelaterias
A matured starting point for recipes, flavours and profiles developed in the lab.
Hotels & restaurants
A clearer workflow for in-house gelato production and menu desserts.
Custom projects
Samples, testing, formulation and brand options are agreed through a dedicated brief.
White Base range
2 kg and 4 kg bags.
- White Base
- 6% · 8% · 10% · 12% · 14% · 16% · 18%
- Packaging
- 2 kg and 4 kg bags
- Formulation references
- TS approx. 43–45% · overrun 20–30%
Operational benefits
Consistent quality and a simplified workflow.
- No on-site pasteurisation
- no specialist staff required for this stage
- Consistent quality
- RS/PAC/TS profiles optimised for each fat level
- Texture
- premium stabiliser and emulsifier for maximum creaminess
- Cost
- often close to raw-material cost, without labour and errors
- Formulation
- sensory profile and RS/PAC/TS to specification; white-label recipes and packaging
Workflow
From bag to display.
- 1 · Thaw
- 0–4°C, 12–24 h reference
- 2 · Customise
- optional Fat Booster +2/+4/+6, mix for 30–60 sec; add the desired paste or variegate
- 3 · Batch freezer
- reference output −6…−8°C
- 4 · Hardening/display
- references −22…−25°C / −12…−14°C
Fat Booster — dosing from a 10% base
FB60-CL0 Premium 60% and C35-CL0 Economic 35%.
- FB60-CL0
- +2, +4, +6 and +8 points with minimal dilution
- C35-CL0
- +2 and +4 points; FB60 is recommended for +6/+8
- 10 → 12%
- FB60: 41.7 g/kg · C35: 87.0 g/kg
- 10 → 14%
- FB60: 87.0 g/kg · C35: 190.5 g/kg
- 10 → 16%
- FB60: 136.4 g/kg · C35: 315.8 g/kg
- 10 → 18%
- FB60: 190.5 g/kg · C35: 470.6 g/kg
Packaging, storage and control
PA/PE barrier bags, wide seals, 4–6% headspace.
- Frozen
- 6–9 months at ≤ −18°C
- After thawing
- 0–4°C, maximum 48 hours; do not refreeze
- Documentation
- batch traceability and COA on request
- Compatibility
- MEC3, BABBI, Aromitalia and Expertarom pastes and variegates
PROJECT PATH
From need to a confirmed quotation.
Brief
We define the application and process.
Test
We agree the batch and criteria.
Validation
We confirm result and conditions.
Quotation
We document the confirmed solution.
FAQ
What we confirm before quotation.
These answers describe the working process; they do not guarantee a technical option or capacity.
Are all options immediately available?
Availability is not assumed. Specification, capacity and conditions are confirmed for each project before quotation.
How does a project start?
Share the intended use, indicative volume and desired outcome. The team then confirms the information and documents required.
NEXT STEP
Discuss a gelato project
Share the project context. The Carmolimp team will confirm the applicable information, documents and next steps.