Qualbase 312 is used to make your milk gelato base from scratch, without the need to purchase expensive pre-mixed base powders.  It contains the stabilisers and emulsifiers you need to make an excellent quality gelato base. 

It is incredibly easy to use, and the results are outstanding.  We are confident Qualbase 312 will make a base as good as, if not better than, the base mix you currently use.

All you need to add to your pasteuriser is milk, cream (and/or cream powder), sugar, dextrose and milk powder - ingredients you probably already use today. 

Qualbase 312 can also be used to make sorbets, and it is recommended you use hot water (65 degrees) in your mix.

Our Starter Pack is ideal as a first purchase.  At 300g the Starter Pack will make one 60 litre batch of milk gelato.

Fibrecell is used to give your gelato and sorbets structure in your cabinet, and reduce its susceptibility to 'heat shock'.  This means your products maintain their structure and scoopability at warmer temperatures.  It can be added to your pasteuriser for hot process, or added to your cold mix for individual trays.

When you order your Commercial Gelato Ingredients from Tango Gelato you will receive a suggested recipe and dosage for Qualbase 312 and Fibrecell.  Of course you may decide to experiment with your recipe and use more or less cream, skim milk powder rather than full cream etc.

We are pleased to announce we are now able to offer a delicious range of gelato flavourings!  These flavourings are in liquid form and contain only the flavouring, so they are not full of sugar, glucose syrup, thickeners, colours and preservatives.

All of our flavours come in 200ml bottles, and you add them to your mix using an eyedropper available from your local pharmacy.