Base 120 Complet USA

Base 120 Complet USA: a complete milk base with fats and vegetable proteins, made to be mixed with milk and sugar for creamy gelato.

A powdered milk base that already includes fats and vegetable proteins, so you only add milk and sugar. It is suited to the hot process and gives a reliable foundation for milk-based gelato flavours.

Rubicone Base 120 Complet USA is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose the Base 120 Complet USA?

• Gluten free, Vegan, Lactose free, Halal, Kosher, Powder, Mix with milk
• Recipe: 120 g powder + 230 g sugar + 1 L milk
• Packaging: 2 × 4.8 kg
• Process: hot

How to use it

Mix with milk following the recipe above, blend until smooth and pour into your batch freezer. Suitable for the hot process.

Perfect for

Ideal for gelaterias building a reliable white base for their full flavour range.

Pair it with

Build a complete menu around Base 120 Complet USA with these Rubicone ingredients, machines and consumables from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Sicily
• Mango Alphonso Fruit Paste

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Speculoos
• Butterscotch
• Wild Berries

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and crumbles to finish every serve.

• Chocolate sauce
• Pistachio Crock
• Strawberry sauce

All toppings →

Cremini & coatings

Cremino layers and coatings for gelato bars, sticks and cakes.

All cremini → · Coatings →

Batch freezers

Carpigiani Labo, Ready and Mister Art machines to make the gelato.

• Labo 20 30 XPL P
• Ready 8-12
• Mister Art

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 XPL P
• Pasto 30 XPL

All pasteurisers →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

The foundation for balanced, consistent artisan gelato.

Frozen yoghurt

Our chefs can adapt the recipe for frozen yoghurt.

Ice cream & soft serve

Use it for ice cream production and creamy soft serve recipes.

Açaí

Ask us how to build creamy açaí and fruit blends.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Base 120 Complet USA, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is, you have global resources and expertise on your side.

Talk to our chefsCall 1800 625 677Gelato training

Why buy Rubicone from Majors Group?

• Supplying Australian gelaterias, cafés, restaurants and dessert businesses since 1993
• Free demonstrations at each of our showrooms
• Recipe development and menu development support from our gelato specialists
• The full Rubicone range of bases, pastes, ripple sauces and toppings from one supplier
• Expert advice on recipes and pairing ingredients with your gelato and soft serve machines
• Gelato training and start-up support for new and growing businesses

Call 1800 625 677 or request a quote on the Base 120 Complet USA and our team will get your order moving.