Gelato Mix Dolce Delizia 100D

Dolce Delizia 100D is an Italian dairy concentrate gelato base — a semi-finished powder engineered with 18.4% fat and 37.3% MSNF, the highest protein density in the Dolce Delizia line. Unlike Complete bases that include sugar and dextrose pre-formulated (such as the 400D), the 100D is a concentrate that requires the operator to add 140g sugar and 50g dextrose per liter of milk — giving full control over the sweetness curve and freezing point. Italian-recipe formulation, GMO-free, compatible with both hot pasteurized and cold reconstitution workflows, and a 36-month shelf life make it ideal for gelatieri with proprietary recipes.

Pour 1.0 liter of whole milk into a clean food-grade bucket. Add 100g of 100D powder while whisking with a wire whisk or immersion blender. Then add 140g sugar, 50g dextrose, and 60-80g of your chosen Dolce Delizia gourmet paste or fruit puree. Mix for at least 60 seconds until fully dissolved and smooth. Allow the cream to stand for 10 minutes to emulsify, then whisk vigorously again before transferring to your Italian gelato batch freezer. Churn until outlet temperature reaches -8°C to -12°C.

The Concentrate designation means the 100D delivers only the structural backbone of gelato — milk proteins, dairy fat, emulsifiers, and stabilizers — without pre-formulated sugar or dextrose. The operator adds those separately, with full control over sweetness (typically 120-160g sugar per liter), PAC value, and texture density. This format is the standard choice for gelatieri with proprietary recipes who need to preserve their craft decisions — sugar balance, overrun targets, and signature flavor architecture — without forcing a pre-balanced formula. The 400D Complete base, by contrast, includes sugar pre-formulated and is the simpler turnkey option.

The 100D is calibrated for Italian gelato batch freezers including Finamac, Bravo, Carpigiani, Telme, and Frigomat. Recommended outlet temperature range is -8°C to -12°C, which delivers proper overrun and the dense body characteristic of authentic gelato. The PAC (anti-freezing power) value of 73.7 in the powder gives operators a starting point for recipe calibration — operators adjusting sugar from 120g to 160g per liter can fine-tune the final PAC to match their preferred texture and machine extraction behavior.

Dolce Delizia gourmet pastes and fruit purees are the recommended path for authentic gelato — they add structure, body, solids, and (in nut pastes like pistachio and hazelnut) additional fat content to the finished product. Standard dosage is 60-80g of paste per liter of mix. X-Flavors concentrated flavorings are a compatible alternative but deliver pure flavor without adding body, fat, or solids — best used layered with Dolce Delizia pastes for accent notes or when the operator’s own structural recipe is already optimized.

The 100D is Gluten-Free and GMO-free. The Dolce Delizia line is not certified Kosher or Halal. Recipe origin is Italian, formulated for authentic Italian-style gelato production. For operations requiring Kosher or Halal certifications, consider the AussieBlends N2 Gelato line (Premium D099, Premium Vanilla D121, NAS D057) which carry those certifications.

The 100D contains milk and coconut allergens. The formula includes skimmed milk powder, milk protein, and hydrogenated coconut oil. The 100D does NOT contain soy (a key difference from the 400D Complete base). Please inform customers with dairy or coconut allergies before serving. Cross-contamination from other allergens is not declared on the product specification sheet.

The 100D ratio scales linearly: 100g powder + 1.0L milk + 140g sugar + 50g dextrose + 60-80g flavor paste. For 200g of powder use 2.0L of milk and double all other components proportionally. One full 1.5 kg bag yields 15 batches — that’s 15 liters of finished gelato (~4 gallons, ~187 servings at 80g portions). One case of 6 bags yields 90 liters or about 23.8 gallons of finished gelato (~1,122 servings).

Store unopened bags in a cool, dry place below 25°C away from direct light, toxic chemicals, and strong odors. No refrigeration required for the powder. Close the packaging tightly after every use and keep it in a clean place. Once reconstituted with milk, sugar, and dextrose, treat the liquid mix as a dairy product — refrigerate and use within 24-48 hours, or churn immediately and store the finished gelato at proper freezer temperature.

36 months from the date of manufacture when stored correctly in a cool, dry place below 25°C. The 36-month shelf life is one of the longest in the gelato powder category, reducing inventory waste and giving operators significant flexibility in stock management.

Yes — the 100D is engineered for both Hot and Cold process workflows. For hot pasteurized batching, heat the milk to 65°C in your batch pasteurizer, add the 100D powder, sugar, and dextrose while stirring continuously, hold at pasteurization temperature according to your protocol, then cool to 4°C before adding the flavor paste and proceeding to the batch freezer. For cold reconstitution, follow the standard 6-step mixing instructions above. The dual-process capability fits both artisan gelaterias using traditional pasteurization protocols and high-volume foodservice operations using cold-mix workflows.

Yes — the 100D is designed for Italian gelaterias, specialty cafés, hotel pastry programs, restaurant dessert menus, and B2B foodservice operations across the USA. The concentrate format is particularly suited for gelatieri with proprietary recipes who need recipe control over sweetness, PAC, and texture. The 36-month shelf life supports stable inventory, the powder format eliminates cold chain requirements during shipping, and dual hot/cold process capability fits any production setup. Compatible with all major Italian batch freezer brands including Finamac, Bravo, Carpigiani, Telme, and Frigomat.