Description:  Ragazzo Gelato is a convenient and economical unflavoured Gelato Powder Base used for making superior Italian-style Gelato.  

Unique stabilizing ingredients give you a Gelato which is smooth in texture, has a perfect mouth-feel, has great holding capacity in a freezer (inhibiting the formation of ice crystals over time), and does not need pasteurizing (depending on the quality of other products you use).

All the ingredients are easily dissolved as most ingredients are instantized. Mixing is easy with either water or milk.

Ragazzo Gelato Base can be used with either the ‘COLD’ or ‘HOT PROCESS’ for gelato making in batch freezers.

This quality Gelato Base was developed with the help of Ice Cream Maestro Roberto Giacobbi from FRIGOMAT in Italy (one of the world´s leading gelato experts) using the latest in innovative ice cream ingredients. Ragazzo was designed specifically for the traditional Italian-type Gelateria who wants quality, yet flexibility & convenience.

Mixing is as easy as emptying a bag of Ragazzo (containing the bulk of your ingredients like Milk Powder, Sugar and Glucose Solids, Milk Solids and the very important Gum and Emulsifier combination) into either water or milk or both (depending on the recipe) and whisking it by hand for about 30 seconds.

To that you add more cream if you prefer a creamier gelato, as well as your secret flavours, colours and inclusions, then put it through your batch freezer and voila... the best Gelato you can dream of!

And it comes at a very economic price. Where you buy small quantities of many ingredients, we buy in bulk giving you everything pre-blended and neatly packed in one box. And there is no need to buy your stabilizer system separate - it is already included in the base.

Ragazzo saves you time and money while giving you a consistent ice cream batch after batch. It still leaves the maker with enough room to use his/her own imagination like adding all the main flavouring ingredients, increasing the fat content if required, changing the relative sweetness and more to create delectable masterpieces!

Ingredients: Sugar, Milk Solids, Maltodextrin, Vegetable Fat, Vegetable Gums (460, 466, 407),  Emulsifiers (322 Soy, 472a), Flavour.

Warning: This product contains dairy and soy as indicated in bold.

Packaging: 9.6kg Net. (4 x 2.4 kg sachets per carton)

Sachets: airtight, lightproof, CO2 flushed food-grade, foil-laminate bags bearing the following information in English: Product Name, Product Code, Net Weight, Mixing Instructions, Ingredients, Manufacturing Date, Best Before Date, Batch Code, Time Manufactured.

Cartons: Custom-printed, export-grade single corrugated ´1C´ super-flute cardboard box, with a label bearing the following information: Product Name, Product Code, Net Weight, Ingredients, Packaging Date, Best-before Date, Storage Instructions & Supplier Details. Then in jet-print, the Pallet Code and Time of Packaging is printed on the reverse side of the carton.

Storage Instructions: Cartons of powder base must be stored below 25 deg. Celsius (77 deg F) away from direct light.

Shelf Life: 18 months from date of manufacture.
After mixing, it is must be stored below 4 deg Celsius (39 deg F) and used within 3 days.

Mixing & Yield: See recipes.

NUTRITIONAL INFORMATION
When reconstituted as per mixing instructions

Ave. Qty per 100g POWDER

Recipe 1 (Mixed with water  - using fruit jams)

- 2.4 kg bag Ragazzo Gelato base, added to
- 6 litres water, and
- 500 gram Dextrose Sugar, and
- 800 gram high quality fruit jam (no whole fruit jam)

Recipe 2 (Mixed with water and milk for creamier texture - and jam):

- 2.4 kg bag Ragazzo Gelato base, added to
- 3.5 litres water, and
- 3.5 litres full cream milk
- 500 gram Dextrose Sugar, and
- 800 gram high quality fruit jam (no whole fruit jam)

Recipe 3 (Mixed with water+milk+cream for higher fat - and jam):

- 2.4 kg bag Ragazzo Gelato base, added to
- 3.5 litres water, and
- 2.0 litres full cream milk
- 0.75 litres cream
- 500 gram Dextrose Sugar, and
- 800 gram high quality fruit jam (no whole fruit jam)

Recipe 4 (Mixed with water and real fruit):

- 2.4 kg bag Ragazzo Gelato base, added to
- 5 litres water, and
- 0.5 litres cream (optional)
- 500 gram Dextrose Sugar,
- 250 gram Sucrose Sugar,
- 1 kg pureed mango, strawberry or banana or combination

Tip: Buying normal, high quality fruit jam (pureed or small pieces only) is the cheapest way of giving your gelato authentic fruit taste using only natural ingredients. The expensive stuff you buy from Italy is often exactly the same!

Recipes can be varied to taste or own recipes can be developed. If artificial fruit flavourings are used instead of jams (jams also contain sugar) then extra sugar must be used to get the right freezing depression - usually a combination of 400-500 grams Dextrose plus 500 grams Sucrose per recipe as added sugar. Dextrose is important to use instread of normal sucrose table sugar. It gives the right freezing depression without the sweetness of sucrose.