Yes, a professional gelato or ice cream machine is recommended to achieve the best results. However, our bases and flavour pastes are designed to be easy to use and can work with most standard gelato-making equipment.
Frequently Asked Questions
Are your gelato bases suitable for beginners or only for professionals?
Our gelato bases are versatile and can be used by both beginners and professionals. We supply clear instructions and recipe guidance, so even those new to gelato-making can create authentic, high-quality results.
Do your products contain allergens like gluten, nuts, or dairy?
Some of our products may contain allergens such as milk, nuts, or gluten. Each product is clearly labelled with its allergen information, and we also provide allergen-free options where possible.
Can I use Gelato World products to make sorbets or frozen yoghurt as well?
Absolutely! Many of our products are versatile and can be used to create sorbets, frozen yoghurt, and other frozen desserts in addition to traditional gelato.
What is the difference between a cold process base and a hot process base?
Cold Process Base:
A cold process base allows you to prepare gelato without heating the mixture. You simply mix the base with milk or water (depending on the recipe) and add your chosen flavours. It’s quick, convenient, and requires less equipment, making it ideal for businesses that want speed and efficiency.
Hot Process Base:
A hot process base requires pasteurisation — heating the mixture to a specific temperature before cooling it down and churning it into gelato. This method ensures maximum food safety, improves the stability of the product, and often gives a smoother, creamier texture.
What is the difference between a Base and a Sprint?
Base:
A base is the foundation of gelato or sorbet production. It usually requires mixing with milk or water plus flavouring pastes or ingredients. Bases allow flexibility because you can customise the flavour, fat content, and texture. They’re ideal for gelato shops and businesses that want to craft a wide variety of flavours while maintaining control over the recipe.
Sprint:
A Sprint is a complete, ready-to-use powder mix that already contains the base and flavour together. To prepare, you usually just add milk or water (depending on the type), blend, and put it into the batch freezer. Sprints are designed for speed, convenience, and consistency, making them perfect for businesses that want quick production without compromising on quality.
Do you decorate gelato?
Yes! Decoration is an important part of presenting gelato. You can decorate with toppings, sauces, inclusions, or products like Arabeschi® to enhance both the look and flavour of your gelato pans.
How much flavour paste do I need to use?
The amount depends on the specific flavour and desired intensity. On average, most PreGel flavour pastes require 60–100g per litre of base mix. Always refer to the product’s technical sheet for exact dosage.
What is Arabeschi®?
Arabeschi® is a line of premium toppings, sauces, and inclusions by PreGel, designed to add layers of flavour, texture, and decoration to gelato, ice cream, and desserts.
What is a stabilizer?
A stabilizer is an ingredient that improves gelato’s texture, prevents ice crystal formation, and helps maintain creaminess and consistency during storage and serving.
What is a base?
A base is the foundation mix for gelato or sorbet. It provides the right balance of sugars, stabilizers, and milk solids, to which flavours and inclusions are added. Bases help ensure consistency and quality across every batch.
