Gelato
The gelato maker’s shelf. More than two hundred products for making gelato the Italian way, grouped so you can work the way a laboratory does: base first, then flavour, then the swirl and the finish.
Flavouring. Classic pastes such as pistachio, vanilla, white chocolate, saffron and rum, and fruit pastes including yuzu, mango Alphonso, lychee, cherry and wild berries. Typical dosage is 30 to 80 g per litre, listed on each page.
Texture and finish. Milk and water bases, chocolate bases, variegato ripple sauces, cremino spreadable creams, candied fruit and dry crumbles.
Specifications. Cartons from 2 × 3 kg up to 2 × 5 kg and larger, with gluten free, lactose free, vegan, Halal and Kosher options throughout. Call 1800 625 677 for samples or a recipe session with our chefs, and browse classic pastes, fruit pastes and bases.
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Classic flavouring pastes. Concentrated pastes are how an Italian gelateria...- Coating from Majors Group. What to expect. The range covers...
- The Creamy Ready range, stocked by Majors Group. What to...
- Creamy Variegati from Majors Group. What to expect. The range...
- Cremini: the layer that sells the tub. A spreadable cream...
- Fruit pastes for gelato and sorbet. Real fruit intensity without...
- The Fruit Ready range, stocked by Majors Group. What to...
- Fruit Variegati from Majors Group. What to expect. The range...
- The Integrators range, stocked by Majors Group. What to expect....
- Powders from Majors Group. What to expect. The range covers...
- The Toppings range, stocked by Majors Group. What to expect....
Browse the range
Every product is priced on application: tell us about your venue and volume and we will quote the right configuration, with finance available.
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Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
Email me the catalogue
New editionRubicone
Rubicone Gelato News 2026
What's new from Rubicone this season: flavours, recipes and ideas.
Email me the catalogueGelato
The gelato maker’s shelf. More than two hundred products for making gelato the Italian way, grouped so you can work the way a laboratory does: base first, then flavour, then the swirl and the finish.
Flavouring. Classic pastes such as pistachio, vanilla, white chocolate, saffron and rum, and fruit pastes including yuzu, mango Alphonso, lychee, cherry and wild berries. Typical dosage is 30 to 80 g per litre, listed on each page.
Texture and finish. Milk and water bases, chocolate bases, variegato ripple sauces, cremino spreadable creams, candied fruit and dry crumbles.
Specifications. Cartons from 2 × 3 kg up to 2 × 5 kg and larger, with gluten free, lactose free, vegan, Halal and Kosher options throughout. Call 1800 625 677 for samples or a recipe session with our chefs, and browse classic pastes, fruit pastes and bases.