Fabbri 1905 Simple Gelato System Lactose Free Milk Chocolate Gluten-Free Premix Powder 1.5kg
₱3,885.00
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More than a century of authentic Italian gelato, pastries, and desserts craftsmanship
Fabbri 1905 Simple Gelato System Lactose Free Milk Chocolate Gluten-Free Premix Powder 1.5kg—clean cocoa depth, polished texture, and consistent cabinet hold for crafted gourmet creations. Designed as lactose free milk chocolate gelato mix and supported by a gluten free gelato premix format for streamlined production.
| Net Weight | 1.5kg |
| Sold Per Unit | 10 units per box |
| Shelf Life | best before 18 months |
| Storage Condition | room temperature |
| • Allergen Declaration: Manufactured in a facility where milk and products with wheat, soy, and peanut are present | |
Profile
Rounded milk-chocolate flavor with a satin melt and long, cacao-driven finish. As a lactose free milk chocolate gelato mix, it spins dense, glossy scoops with fine micro-ice and neat spade lines. Performs in semifreddo inserts, gelato cakes, parfait bands, and plated quenelles without weeping.
Features
Hot-process ready; natural flavourings; precision stabilizers for display endurance and tidy cutability. This lactose free milk chocolate gelato mix offers reliable overrun control, steady color under case lighting, and structure that tolerates service pauses—advantages appreciated in professional pastry and gelato production compared with generic bases. Flavor reads full and creamy while remaining allergen-considerate.
Specifications
Dosage: 1.5 kg powder to 2.5 L water at 80–90°C; rest 15–20 minutes; freeze. Output: smooth extrusion, easy panspread, stable holding. Ideal across fine-dining pre-desserts, patisserie entremets, bakery novelties, and frozen dessert moulds. The gluten free gelato premix presentation simplifies HACCP and satellite outlet replication; the lactose free milk chocolate gelato mix keeps texture uniform from churn to service.
Relevance
Answers demand for allergen-aware classics, tight SKU planning, and premium cocoa profiles. Three core builds: Milk-Chocolate Semifreddo Bar with hazelnut praliné; Gelato Opera slice with cocoa streusel; Sandwich gelato with salted-cocoa sablé; plus one beverage idea—Mocha Affogato using the base as a frozen component. Here, the lactose free milk chocolate gelato mix integrates cleanly with the gluten free gelato premix approach for consistent multi-site rollouts.
Markets
For chefs, pastry teams, gelatieri, hotels, bakeries, commissaries, chain restaurants, and concept cafés. Suitable for tasting menus, retail pints, celebration cakes, grab-and-go novelties—any setting where a lactose free milk chocolate gelato mix must hold form and flavor under real service pressures.
Distributed by TOP Creamery. Choose TOP for technique-driven craftsmanship, purposeful innovation, and business-ready support—trial this lactose free milk chocolate gelato mix within the gluten free gelato premix lineup and scale signature desserts with confidence.
Ingredients
powdered skim MILK with LACTOSE <0.1%, sugar, cocoa, dextrose, glucose syrup, coconut oil, emulsifier E 472b, natural flavourings, stabilizers: E 412 (guar gum), E 415 (xanthan gum), E 466 (sodium carboxymethyl cellulose), MILK proteins
Less than 0.1 g of lactose per 100 g of product. The product contains glucose and galactose as a result of the lactose removal process.
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ABOUT THE BRAND RANGE
Standardized solids, emulsification, and stabilizer balance deliver repeatable texture and scoopability. Batches are engineered for professional kitchens and food manufacturing where yield, holding, and color fidelity matter.
Built for gelato, semifreddo, parfaits, molded novelties, gelato cakes, inserts, and plated desserts, with clean pairing to pastry glazes, crumbs, sauces, and inclusions.
Interoperates with Fabbri Delipastes, Marbling-Filling Pastes, and TOP Gourmet Sauces, enabling modular recipe systems that broaden menus while keeping mise en place disciplined versus single-use bases.
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