Dolce Delizia Gelato Mixes are carefully crafted to offer a complete range of mix options.

We offer a range from basic mixes that require additional ingredients to a complete base mix that requires only milk and flavoring. We also have a vegan and sugar-free base mix.

In addition to the specialized Dolce Delicia Gelato Mix, several customers are using our Premium Ice Cream mix, which has real dairy as an ingredient.

Dolce Delizia Gourmet Flavors for Gelato are made with prime ingredients, will contribute to your culinary imagination, delight your customers with premium flavors.

Gourmet Flavors are carefully cooked to enhance your Gelato.​​

Water is the main bulk of all gelato recipes. In dairy-based Gelato, the water comes from the milk (87% of the milk is water) and heavy cream (59% is water), whereas in fruit sorbets, you add water to prepare the base cream. Water quality for Gelato is essential; use filtered water to remove any impurities, limescale, and bacteria, as these could affect the taste of your finished product.

Whole milk is the primary liquid ingredient in dairy-based Gelato. Its fat content contributes to the Gelato's creamy texture and mouthfeel. Whole-fat milk is the usual starting point for most gelato production, with a fat content of between 3.6 and 4% fat. Knowing the fat content of your milk is crucial for balancing your recipe with the right amount of cream and sugar to ensure a consistent product.

Though heavy cream is used in smaller quantities than milk, it adds richness and a smooth texture due to its higher fat content (if you're too high in fat, you're moving away from being Gelato and returning to ice cream).

Sugar not only sweetens the Gelato but also lowers the freezing point, preventing the formation of large ice crystals and ensuring a smoother texture. The sugar in gelato making is regular 'table sugar' or sucrose. Using less sugar will make your end product hard and crumbly; using too much sugar will make the product gooey and sticky. If your mix has an 8% fat content, you probably need a 13% sugar content. Sucrose also increases the viscosity of the cream, trapping 'free water' within it and ensuring a creamy product. It contains around 4 calories per gram.

Fructose, a fruit sugar, is sweeter than sugar (Sucrose) and can be used to increase the sweetness of the mix without significantly disrupting the freezing point (1.2 to 1.8 times sweeter than table sugar). It contains around 4 calories per gram.

Dextrose is a simple sugar derived from starch, used as a sweetener, chemically identical to glucose, also known as blood sugar. It has approximately 3.6 calories per gram and lowers the freezing point, allowing your product to be scooped at colder temperatures without adding extra sweetness to the taste (0.7 times the sweetness of sugar). A typical gelato mix may contain between 3% and 10%dextrose, depending on the recipe's overall sugar content and the desired texture and freezing point depression.

Adding extra skimmed milk powder to your gelato base mix is optional; it increases milk solids and protein content of the cream (increases the stability and overrun holding), adds viscosity to the mix as it absorbs some 'free water' in the cream, reducing water that can turn into ice crystals, too much causes the finished product to become grainy and rough in texture. It helps to increase shelf life stability and long-term quality of Gelato.

These can range from natural ingredients like vanilla, chocolate, fruit purées, nuts, and spices to more innovative options, such as pastes or concentrated natural and artificial flavors. Flavorings provide the distinctive taste and aroma of the Gelato. Flavoring is where your imagination comes in.

• Gourmet flavorings, such as AussieBlends Dolce Delicia, offer a wide range of flavors for your favorite gelato.
• Concentrated flavors are typically vanilla, mint, and coffee, or synthetic flavors such as cotton candy or bubble gum. They usually have a dosage of 10-50g per liter of base mix. 
• Pastes cover the fruit and nut flavors. They are made from the actual product and have been refined into a smooth paste for the different nut flavors or a concentrated paste that resembles jam for the fruit flavors. These types of flavors have a typical dosage of 90-100g per liter of the mix. 
• Powder flavors, such as chocolate and yogurt, are available, as well as powders to add to the base mix. The dosage of the powders is usually around 50g per liter of base mix. Cookies can be blended into your base mix before freezing to create a unique biscuit-flavored gelato.
• Fresh fruit can be used to flavor your dairy gelato, but be careful to balance the additional water content with extra sugar; otherwise, you risk creating an icy-textured product.  \

Ingredients, such as guar gum or carob bean gum, help to prevent ice crystals from forming and maintain the smooth texture of Gelato. They also ensure that the mixture remains homogeneous. These ingredients are crucial for maintaining the quality and consistency of Gelato, ensuring it stays smooth and creamy from the first scoop to the last. Most, if not all, stabilizers and emulsifiers are derived from natural sources, and the quantity used as a percentage of the overall mix is tiny.

Air is a crucial component of Gelato. Its effect is referred to as overrun, as it causes your product to extend beyond the edge of your container once it's frozen. Gelato typically has an overrun of 30%, which means a one-liter container of liquid base mix will require a container that is 1.3 liters in volume to contain the product once it's frozen. The air content creates the texture. Without the air, the product would be incredibly dense and would freeze rock solid. The air gives the Gelato a lightness, making it smooth and having a nice texture when eaten. However, too much air will make the Gelato soft and cause it to collapse quickly. Cheap ice cream is soft straight from the freezer, as it has a high sugar or corn syrup content, but usually contains a lot of air.