Gelato Base 100 F 1 kg — MIO

At a glance

The Gelato Base 100 F MIO is a complete, neutral powder base for churned gelato, designed for gelato shops, pastry shops and professional laboratories. The indicative dosage is 100 g per litre of mix (hence the 100 code), and the letter F indicates cold processing, unless the manufacturer's technical data sheet states otherwise. Made in Italy by Innovaction S.r.l., available in a 1 kg pack and 10 kg carton, distributed by LAPA in Switzerland.

What a gelato base is

A gelato base is a powdered semi-finished product that combines, in a single mix, the functional ingredients needed for a structurally correct gelato: sugars, fibres, thickeners and stabilisers, and emulsifiers. The gelato maker dissolves it in liquid to obtain a mix ready to churn. A complete neutral base like the 100 F builds the gelato's structure without imposing a flavour: the final taste comes from added ingredients.

The MIO brand (Innovaction)

MIO is the line of semi-finished products for gelato and pastry by Innovaction S.r.l., an Italian company specialised in producing bases, pastes and ingredients for artisan gelato. The brand philosophy is to offer professional products that guarantee consistency batch after batch, simplifying laboratory work.

Characteristics and dosage

Base 100 F is used at an indicative dosage of about 100 g per litre of mix. It is a high-dosage, complete 100 base: it includes the sugar and stabilising component needed for a balanced mix. The F processing is intended cold, but the technical data sheet may also allow hot processing depending on the line. Dissolve in the liquid under agitation until fully hydrated, then leave to mature and churn. Always refer to the manufacturer's technical data sheet for exact amounts and parameters.

Technical specifications

• Type: complete neutral powder base for churned gelato
• Code: 100 F (100 = indicative dosage g/litre; F = cold processing)
• Indicative dosage: about 100 g per litre of mix
• Brand: MIO
• Manufacturer: Innovaction S.r.l.
• Origin: Italy
• Packaging: 1 kg — 10 kg carton
• HS Code: 2106.90
• Physical state: powder

Uses in the gelato shop

• White base gelato (fior di latte): builds the structure of the classic white gelato, ready to personalise.
• Creams: ideal as a base for creams, egg custard, vanilla, zabaione, combined with flavouring pastes.
• Fruit flavours: usable as a milk base to enrich with pastes or fruit.
• Structure and creaminess: stabilisers and emulsifiers provide scoopability, softness at cutting and a consistently creamy texture.
• Anti-syneresis and display stability: helps limit water separation and keeps the gelato stable on display.

Storage

Store in a cool, dry place, away from light and moisture, in the well-sealed original packaging. Once opened, carefully reseal the bag to prevent moisture absorption. Observe the best-before date shown on the packaging. The prepared mix should be kept refrigerated and churned within the times indicated by the technical data sheet.

LAPA distribution and logistics in Switzerland

LAPA is a B2B wholesaler of Italian food products in Switzerland. We distribute the Gelato Base 100 F MIO with deliveries to the country's main areas, including Zurich, Geneva, Lugano and Basel, through our logistics and partner couriers. We serve gelato shops, pastry shops, laboratories, bars and restaurants.

Who it's for

A product designed for artisan gelato shops, pastry shops and professional laboratories looking for a reliable, complete neutral base with consistent results, on which to build their range of churned flavours.