Simplify artisan gelato production with Emendatori & Vayra 1905 Base Fiorella, a professional milk gelato base powder designed for speed, consistency, and ease of use. This convenient ice cream base mix contains stabilizers, emulsifiers, sugars, and milk solids, reducing the need for multiple added ingredients during production.
Ideal for gelato shops, cafés, pastry kitchens, and dessert businesses, this neutral milk gelato base is perfect for creating customized flavours with reliable texture and smooth mouthfeel. Its more complete formulation means you typically only need to add milk and cream, making it a practical solution for busy production environments.
Perfect for:
- Gelato shops with high-volume production
- Cafés and dessert businesses
- Beginners entering gelato production
- Professionals seeking recipe consistency across flavours
Use this versatile base to create vanilla gelato, pistachio gelato, chocolate gelato, hazelnut gelato, and other artisan ice cream flavours. Compatible with commercial gelato machines and batch freezers.
Preparation
Mix:
- 100g Base Fiorella
- 240g sugar
- 1L milk
Blend until smooth and process in your gelato or ice cream machine.
Product Features
✔ Convenient milk gelato base powder
✔ More complete formulation for easier production
✔ Reduces ingredient complexity
✔ Excellent texture and batch consistency
✔ Ideal for professional gelato machines
Trusted by gelato professionals, cafés, and dessert businesses across the UAE & GCC.
Ingredients
Refined vegetable oil (palm), glucose syrup, caseinate, lactose powder, milk protein powder, dextrose, maltodextrin, skimmed milk powder, emulsifiers (E471, E477, E466, E470a), thickeners (E412), alphacyclodextrin, modified starches (E1422), salt, natural flavouring.
May contain: Cereals containing gluten, nuts, sesame, soy, eggs, sulphur dioxide, peanuts.
| Nutritional values |
(per 100 g of product)
|
| Energy: |
1435kJ |
| Energy: |
341 kcal |
| Fats: |
13 g |
| of which saturates: |
12 g |
| Carbohydrates: |
50 g |
| of which sugars: |
41 g |
| Fibres: |
0 g |
| Proteins: |
6.1 g |
| Salt: |
0.72 g |
Base Fiorella vs Base EVA Plus – Which Gelato Base Should You Choose?
Both Base Fiorella and Base EVA Plus are professional milk gelato base powders designed for artisan gelato production, but they serve different operational needs.
Base Fiorella (100g Base)
Best for: Busy shops, beginners, and businesses prioritizing speed and consistency.
Base Fiorella is a more complete formulation containing stabilizers, emulsifiers, sugars, and milk solids, making production simpler and faster. It requires fewer added ingredients and is ideal for operators who want consistent results across multiple flavours with less formulation work.
Why choose Base Fiorella:
✔ Easier and faster production
✔ More convenient formulation
✔ Greater batch consistency
✔ Ideal for high-volume operations
Typically requires only:
Base EVA Plus (50g Base)
Best for: Gelato professionals wanting more formulation control and recipe customization.
Base EVA Plus is a lighter, less complete formulation that gives chefs more flexibility to adjust sweetness, texture, fat content, and flavour profiles by adding additional ingredients. Ideal for artisan gelato makers developing customized recipes.
Why choose Base EVA Plus:
✔ Greater recipe flexibility
✔ More control over final texture and sweetness
✔ Better for custom gelato development
✔ Suitable for advanced gelato professionals
Requires more formulation inputs and ingredient balancing.
Quick Comparison
| Product |
Best For |
Requires Extra Ingredients |
| Base EVA Plus |
Custom recipes & formulation control |
Yes |
| Base Fiorella |
Convenience & consistency |
Some |
| Base Mara Complete |
Maximum convenience & speed |
Minimal |
