The base is considered the foundation of the process for gelato, sorbetto and ice cream making.
To obtain optimal gelato in terms of volume, sweetness, texture and scoopability, it's important to have the correct balance of the mixture. This is where the base is helpful as it helps obtain a balanced mixture in terms of sugars, fats and solids. 

• hot processing bases
• cold processing bases
• bases for water
• bases for milk
• bases for chocolate ice cream
• soya bases
• bases for alcoolic ice cream

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