Neutro 5 Finissimo Gelato Additive

Neutro 5 Finissimo Gelato Additive: a concentrated, high-performance blend of emulsifiers and thickeners for stabilising gelato and sorbet mixes.

A concentrated stabiliser powder combining emulsifiers and thickeners, used at just 5 g per litre. Suitable for both hot and cold processes, it helps build structure in your own gelato and sorbet recipes.

Rubicone Neutro 5 Finissimo is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose the Neutro 5 Finissimo Gelato Additive?

• Gluten free, Vegan, Lactose free, Halal, Kosher, Powder, Mix with water
• Dosage: 5 g per litre
• Packaging: 8 × 1.5 kg
• Process: hot or cold

How to use it

Add it to your base to fine-tune the recipe. Recommended dosage: 5 g per litre.

Perfect for

Ideal for experienced gelato makers fine-tuning structure, overrun and texture in their own recipes.

Pair it with

Build a complete menu around Neutro 5 Finissimo Gelato Additive 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 Neutro 5 Finissimo Gelato Additive, 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 Neutro 5 Finissimo Gelato Additive and our team will get your order moving.