Fabbri 1905 Simple Gelato System Lactose Free Dark Chocolate Gluten-Free Premix Powder 1.5kg
₱4,025.00
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More than a century of authentic Italian gelato, pastries, and desserts craftsmanship
Fabbri 1905 Simple Gelato System Lactose Free Dark Chocolate Gluten-Free Premix Powder 1.5kg is a bold lactose free dark chocolate gelato premix powder crafted for intense cocoa-driven creations, delivering deep, rounded chocolate notes with a smooth finish. This dairy free dark chocolate gelato base allows chefs to execute refined frozen desserts with precision while accommodating modern dietary preferences.
| Net Weight | 1.5kg (52.91oz) |
| Sold Per Unit |
| Shelf Life | |
| Storage Condition | room temperature |
| • Allergen Declaration: Manufactured in a facility where milk and products with wheat, soy, and peanut are present | |
profile:
The lactose free dark chocolate gelato premix powder delivers a rich cocoa profile marked by depth, slight bitterness, and a lingering, velvety finish. Its structure supports dense yet smooth textures ideal for gelato, semifreddo, and plated desserts. The lactose free dark chocolate gelato premix powder integrates seamlessly into layered pastry formats such as chocolate entremets, frozen inserts, and mousse-based compositions, allowing chocolate to remain the dominant, refined note.
features:
Formulated for professional consistency, the lactose free dark chocolate gelato premix powder ensures stable emulsification, smooth texture, and uniform flavor across production. Its lactose-free and gluten-free composition supports inclusive menu development without sacrificing intensity or mouthfeel. Compared to traditional dairy-based chocolate systems, it simplifies preparation while maintaining a clean, structured chocolate profile suited for high-end applications.
specifications:
The lactose free dark chocolate gelato premix powder is compatible with batch freezers and gelato systems, offering reliable overrun, smooth scoopability, and consistent freezing behavior. It performs across fine dining kitchens, patisserie environments, and large-scale frozen dessert production. Its flexibility supports both small-batch craftsmanship and high-volume execution.
relevance:
Demand for plant-forward and lactose-free desserts continues to grow, particularly in premium dining and specialty concepts. The lactose free dark chocolate gelato premix powder meets this demand with applications such as dark chocolate gelato with roasted hazelnut crumble, layered chocolate semifreddo, and chocolate sorbet with cacao nib textures. It also transitions into a structured chocolate beverage application, extending menu versatility while maintaining a dessert-first focus.
markets:
Designed for chefs, pastry teams, gelato artisans, hotels, bakeries, commissaries, and restaurant groups, this premix supports both creative innovation and standardized production. It is well-suited for plated desserts, buffet service, and concept-driven menus requiring consistent chocolate quality.
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ABOUT THE BRAND RANGE
The Fabbri 1905 mixybar and mixyfruit range is engineered for professional kitchens requiring consistent, high-quality ingredients. Each product undergoes strict quality control, ensuring stability, flavor accuracy, and performance across demanding culinary environments.
This range supports a wide spectrum of applications including pastry fillings, gelato, frozen desserts, glazes, and plated creations, with beverage applications serving as a complementary extension of its versatility.
Compared to other offerings within the same category, the range distinguishes itself through its concentration, authenticity of flavor, and heritage-driven development. Its diversity allows chefs to build cohesive flavor systems across menus while maintaining consistency and efficiency.
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