Profile
Bright dairy tang, lactic depth, satin scoop. As a Greek yogurt gelato premix, it sets a refined canvas for fruit swirls, nut brittles, biscuit layers, and entremet inserts; ideal for gelato, semifreddo, parfaits, and plated quenelles.

FeaturesFAB
Pasteurized, balanced solids, and stable emulsification ensure fine overrun, slow melt, and tight spatula lines. The Greek yogurt gelato premix supports ripple work, crumb inclusions, and molded cakes without weeping, keeping textures precise in service.

Specifications
Method: 1 bag to milk, rest, churn. This Greek yogurt gelato premix adapts to sorbetto-hybrid builds, frozen mousse, and ice-cream sandwiches. As a Greek yogurt gelato base, it holds gloss in display, slices clean in pastry rings, and accepts high-acid fruits.

Relevance
Menus lean toward cultured flavor and lighter profiles. Deploy the Greek yogurt gelato premix in: Yogurt–Amarena ripple gelato; Honey–Pistachio semifreddo bar; Lemon–Yogurt parfait insert. One beverage: Yogurt affogato with espresso.

Markets
For chefs, pastry teams, gelatieri, hotels, commissaries, chain restaurants, and concept cafés. The Greek yogurt gelato premix and Greek yogurt gelato base excel in gelato pans, plated-dessert stations, production tunnels, and R&D pilots.

Distributed by TOP Creamery—trusted by kitchens shaping premium recipes. Choose TOP for craftsmanship, innovation, and tailored support; anchor menus with this Greek yogurt gelato premix and Greek yogurt gelato base today.