Gelato Mix Dolce Delizia 50D

Dolce Delizia 50D is an Italian dairy light concentrate gelato base — a semi-finished powder engineered with 18.4% fat and 37.3% MSNF. At just 50g of powder per liter of finished cream (4% of cream), the 50D is the lightest dosage in the Dolce Delizia line, giving master gelatieri full control over every recipe variable. Unlike the 100D Concentrate (which requires milk + sugar + dextrose) or the 400D Complete (milk only), the 50D requires the operator to add whole milk, heavy cream, sugar, dextrose, AND skim milk powder per batch — building the gelato structure from first principles. Italian-recipe formulation, GMO-free, 36-month shelf life, and the highest yield in the DD range make it ideal for master gelatieri with proprietary recipes.

Pour 900 mL of whole milk and 100 mL of heavy cream into a clean food-grade bucket. Add 50g of 50D powder while whisking with a wire whisk or immersion blender. Then add 60-80g of your chosen Dolce Delizia gourmet paste or fruit puree. Add 155g sugar, 35g dextrose, and 25g skim milk powder while mixing. Continue whisking for at least 60 seconds until all ingredients are fully dissolved. 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 Light Concentrate designation means the 50D delivers only the minimal structural backbone of gelato — milk proteins, emulsifiers, and stabilizers — at just 4% of the finished cream. The operator builds everything else from first principles: dairy fat (via heavy cream, adjustable 80-150 mL per liter), MSNF (via skim milk powder, adjustable 20-40g), sweetness and PAC (via sugar/dextrose ratios). This format is recipe sovereignty — every variable that defines a signature gelato is in the gelatiere’s hands. The 50D is the format chosen by master gelatieri who treat each recipe as a craft expression. Where the 100D Concentrate gives recipe flexibility and the 400D Complete is turnkey, the 50D Light Concentrate gives absolute recipe sovereignty.

The 50D 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 is intentionally low — the master gelatiere builds the final PAC of the finished mix by calibrating sugar (typically 130-170g per liter) and dextrose ratios, matching the operator’s preferred texture, freezing point, 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 structural recipe is already complete.

The 50D 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 50D contains milk only. The formula includes milk proteins, skimmed milk powder, salt, emulsifiers, and stabilizers — without coconut oil or soy protein. This makes the 50D the simplest allergen profile in the Dolce Delizia gelato base line (the 400D Complete contains milk, coconut, and soy; the 100D Concentrate contains milk and coconut). Please inform customers with dairy allergies before serving. Cross-contamination from other allergens is not declared on the product specification sheet.

The 50D master recipe scales linearly: 50g powder + 900 mL milk + 100 mL heavy cream + 155g sugar + 35g dextrose + 25g skim milk powder + 60-80g flavor paste per liter of finished mix. For 100g of powder use 1.8 L milk + 200 mL heavy cream and double all other components proportionally. One full 2.0 kg bag yields 40 batches — that’s 40 liters of finished gelato (~10.6 gallons, ~500 servings at 80g portions). One case of 5 bags yields 200 liters or about 52.8 gallons of finished gelato (~2,500 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, heavy cream, sugar, dextrose, and skim milk powder, 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 on both counts. The 50D is engineered for both Hot and Cold process workflows. For hot pasteurized batching, heat the milk and heavy cream to 65°C in your batch pasteurizer, add the 50D 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 6-step mixing instructions above. The economics differentiate the 50D from the rest of the Dolce Delizia line: at just 50g of powder per liter of finished cream (4% of cream), one 2.0 kg bag yields 40 liters of finished gelato (~500 servings at 80g portions) — approximately 5x the yield of the 100D Concentrate (15 L/bag) and 7x the yield of the 400D Complete (5.6 L/bag). For gelaterias and B2B operators producing high volumes, the 50D delivers the lowest cost-per-serving in the DD range while keeping recipe sovereignty intact.

Yes — the 50D is designed for Italian gelaterias with artisan recipe programs, master gelatieri, hotel pastry chefs, restaurant dessert specialists, and B2B foodservice operators across the USA. The light concentrate format is particularly suited for high-volume operations where the highest yield in the DD line (40 L per bag, 200 L per case) delivers the lowest cost-per-serving while giving master gelatieri absolute recipe control over fat, MSNF, sweetness, and PAC. 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.