Profile
Cream-first aroma, subtle caramel milk notes, satin finish. As a fiordilatte gelato base, it spins dense, bright scoops, anchors variegati, and sets clean slices in entremets, semifreddo inserts, and gelato cakes.

Features
Balanced sugars and stabilizers shape uniform body, slow melt, and tidy spade marks. This fiordilatte gelato base accepts Delipaste additions without texture drift, supporting rapid flavor development for professional mise en place.

Specifications
Dosage: 1 tin paste + 2 tins milk; rest 10 minutes; churn. The matrix supports moulds, terrines, and baked Alaska cores with steady overrun. As a fiordilatte gelato base, it delivers reliable cabinet sheen; as a fiordilatte gelato base within a gluten free gelato premix program, it streamlines scaling across fine dining, patisserie, bakery novelties, and frozen dessert lines.

Relevance
Aligned with precision dessert trends, allergen clarity, and heritage flavors expressed through modern textures. Three core recipes: Fiordilatte–Amarena Gelato torte; Caramelized Hazelnut Semifreddo bar; Vanilla Bean Panna Gelato for plated quenelles. One beverage: affogato service featuring Cremolpann gelato.

Markets
For chefs, pastry teams, gelatieri, hotels, bakeries, commissaries, chain restaurants, and concept cafés—display pans, prepacked pints, banquet slices, and R&D pilots that demand a consistent fiordilatte gelato base.

Distributed by TOP Creamery. Choose TOP for disciplined craftsmanship, pragmatic innovation, and business-ready support—deploy this fiordilatte gelato base as a gluten free gelato premix cornerstone and define a signature frozen program.