MILK POWDER MIXES
These are powder products that can be used in different amounts depending on the needs and equipment of whoever is making the ice cream. The choice of a good powder mix is fundamental in order to make a high-quality ice cream. Equally important is the RIGHT BALANCE in flavour, in respect of the other ingredients (such as sugar, cream, eggs, fresh milk). It is essential to have the right mix, to achieve an ice cream with body, smoothness, structure and texture. Thus an ice cream of excellent quality.
The experience of the Meucci Company in the production of the powder mix has always been an important element in order to make a good ice cream through both cold and warm processing, as well as with a pasteurizing machine.
Naturbase 50
It is an animal fat based product. It was the result of the experience and success of Pastonat but, in respect of which, it is less fatty. It is ideal for those wishing to personalize their own mix by adding fresh cream. “Warm” and “cold processing”.
Base 50
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat. It is suggested for personalizing the mix.
Pastonat 100
Considered to be the “King” of our production, this is the FIRST powder mix with cows' cream. Its creation was a challenge, not only for the Company, but also for the market in general. After more than 30 years since it was first produced, we can proudly say that the results are far superior than what we could have ever imagined. Today, this is our bestselling item and is certainly the most valued by ice cream makers. “Warm” and “cold processing”.
Pastolat 100
It is an animal fat based product to be used for both “warm” and “cold” processing.
Specialmeucci 100
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat.
Supermilk 100
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat.
Milktop 100 Plus
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat.
Cremosissima 100
Using this powder milk mix it is possible to achieve an ice cream with smoothness, creaminess and excellent taste. “Warm” and “cold” processing.
Base Milano 100
It is a powder product without vegetable fat and emulsifiers, to be used for both “warm” and “cold” processing.
Special 125
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat.
Delizia 150
It is a powder product to be used for both “warm” and “cold” processing containing vegetable fat.
Pastoso 150
It is an animal fat (cow) based product to obtain ice cream with excellent smoothness and creaminess. “Warm” and “cold processing”.
PastoMilk 200
It is a special powder mix with vegetable and natural ingredients, perfectly balanced to obtain a smooth ice cream with a stable structure. “Warm” and “cold processing”.
Pastobase 250
It is a special base for “warm” processing with a high percentage of fat, giving ice cream excellent smoothness and creaminess.
Pastopiù 250
It is an ideal product for those willing to substitute milk with water, without impacting good quality result. To be used for both “warm” and “cold” processing.
Gelo A.R.
It is a product to be used for both “warm” and “cold” processing.
Flavours: White and Yellow Vanilla.
Dosage: gr 40/50
Caskn
It is the first powder product created by Meucci in 1907 and it is the oldest product in the sector of artisan-made ice manufacturing. Cold processing.
Type: Esse-Sigillo-Fiocco.
Flavors: White and Yellow Vanilla
