Gelato Mix Dolce Delizia 100D

Dolce Delizia 100D is an Italian dairy concentrate gelato base — a semi-finished powder with 18.4% fat and 37.3% MSNF. It shares the same base powder composition as the 50D Light Concentrate, but at double the dosage (100g per liter), so it delivers more milk solids and structure per liter. Unlike Complete bases that include sugar and dextrose pre-formulated (such as the 400D), the 100D requires the operator to add sugar and dextrose — 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.

For our recommended enriched recipe, blend per liter: 900 mL whole milk, 80 mL heavy cream, 100g of 100D powder, 140g sugar, 50g dextrose, 15g skim milk powder, and 60–80g of your chosen Dolce Delizia gourmet paste or fruit puree. Whisk for at least 60 seconds until fully dissolved and smooth. Mature the mix refrigerated at about 4°C for 4 to 12 hours so the proteins and stabilizers hydrate and the fat crystallizes, then whisk again and churn in your Italian batch freezer, extracting at -8°C to -12°C. The added cream and skim milk powder enrich the base to a centered premium profile of about 6% fat and 34% total solids.

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. Our recommended recipe also enriches the base with a little cream and skim milk powder for a premium centered profile, but the gelatiere remains free to adjust every variable. This format is the standard choice for gelatieri with proprietary recipes. 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 27.8 in the powder gives operators a starting point for recipe calibration — adjusting sugar from 120g to 160g per liter fine-tunes the final freezing point to match the 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 those certifications, consider the AussieBlends N2 Gelato line: Premium D099 (Halal & Kosher) and NAS D057 (Halal & Kosher), with Premium Vanilla D121 carrying Kosher certification.

The 100D declares milk as its only allergen (milk and milk-based products). The formula includes skimmed milk powder and milk proteins. It does not declare coconut or soy. Please inform customers with dairy allergies before serving. The specification sheet notes possible presence of milk and milk-based products.

The recipe scales linearly. Our recommended per-liter enriched batch is 100g powder + 900 mL milk + 80 mL cream + 140g sugar + 50g dextrose + 15g skim milk powder + 60–80g flavor paste; multiply every component by the number of liters you need. One full 1.5 kg bag doses 15 batches and yields about 15 liters of finished gelato (~4 gallons, ~188 servings at 80g portions). One case of 9 bags yields about 135 liters or 35.7 gallons of finished gelato (~1,688 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, cream, 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 and cream to 65°C in your batch pasteurizer, add the 100D powder, sugar, dextrose, and skim milk powder 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 5-stage 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.