Gelato Mix Dolce Delizia 50F - Fruta, Vegetarian

Dolce Delizia 50F is an Italian fruit sorbet base — a semi-finished powder engineered for water-and-fruit reconstitution (not milk like the other DD bases). At 70 g of powder per liter of finished sorbet, the 50F turns 500 mL of water and 500 mL of fresh fruit into authentic Italian fruit sorbet. Unlike the dairy DD bases (400D, 100D, 50D), the 50F is the only DD base that does not use milk as its primary liquid — water and fruit lead the recipe instead. Italian-recipe formulation, GMO-free, Kosher, Vegetarian-friendly (it contains sodium caseinate, a milk derivative, so it is not vegan), and a 36-month shelf life make it ideal for gelaterias offering fruit sorbet alongside dairy gelato.

Per liter of finished sorbet, pour 500 mL of water and 500 mL of fresh fruit (base recipe; ratios vary by fruit) into a clean food-grade bucket. Add 70 g of 50F powder while whisking. Add 270 g of sugar while mixing and whisk for at least 60 seconds until fully dissolved. On a fruit sorbet the fresh fruit is the flavor, so no flavor paste is required; Dolce Delizia purees or X-Flavors can be added later as optional accents. Let the base stand for 10 minutes to emulsify, whisk vigorously again, then churn in your Italian batch freezer at -8°C to -12°C. Lemon and lime use less juice and more sugar to offset acidity — the on-page Sorbet Calculator sets the exact fruit, water and sugar for your chosen fruit. To make a sherbet instead of the water-based sorbet, replace part of the water with milk — a fruit dessert with a touch of dairy.

The 50F is a fruit sorbet base because it uses water and fresh fruit as the primary liquid (instead of milk like the other DD bases). Traditional Italian sorbetto is water + fruit + sugar, without dairy. The 50F follows this format while adding structural elements (maltodextrin, sodium caseinate for emulsion, vegetable stabilizers) to deliver gelateria-grade body and mouthfeel that pure water-and-sugar sorbet would lack. Unlike pure sorbet, the 50F provides creaminess without dominant dairy character — making it ideal for fruit-forward menus where the fruit must be the star.

The 50F works with any fresh or pureed fruit. Pulp fruits (strawberry, raspberry, blueberry, mango, pineapple, passion fruit, kiwi, peach, melon, watermelon, mix berries, blackberry) typically use about 500 mL per liter of finished sorbet. Citrus differs: orange, tangerine and blood orange behave like juicy pulp and work at high proportion, while lemon and lime use less juice and more sugar to balance their acidity. Use ripe fruit at peak season, pureed to remove fibers and skin. For exotic or out-of-season fruit, layer Dolce Delizia fruit purees to intensify flavor. The on-page Sorbet Calculator sets the exact fruit, water and sugar for each fruit so it freezes and scoops correctly.

On a fruit sorbet the fresh fruit is the primary flavor. When you want to reinforce or standardize it, Dolce Delizia fruit purees and gourmet pastes are the recommended optional path — they add structure, body, solids, and (in nut pastes like pistachio and hazelnut) additional fat for premium fusion sorbets, at about 60–80 g of puree per liter. X-Flavors concentrated flavorings are a compatible alternative that deliver pure flavor without adding body, fat, or solids — best layered with the fruit for accent notes such as mint or citrus undertones.

The 50F is Vegetarian-friendly but NOT Vegan. The formula contains sodium caseinate, a milk-derived emulsifier required for the sorbet structural properties. The 50F also contains coconut oil; per the PSS, coconut and soy are present, and there is possible presence of milk and milk-based products. For Vegan applications, consider the AussieBlends Dolce Delizia 250V-SF (Vegan Sugar-Free Dairy-Free Gelato Base). Please inform customers with coconut, soy, or dairy allergies before serving.

The 50F is Kosher, Gluten-Free, and GMO-free. The entire Dolce Delizia gelato line carries Kosher certification. Recipe origin is Italian, formulated for authentic Italian-style fruit sorbet production. For operations that also require Halal certification, consider the AussieBlends N2 Gelato line (Premium D099, Premium Vanilla D121, NAS D057), which are certified both Halal and Kosher — though those bases are dairy-based, not sorbet.

The 50F 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 fruit-forward body characteristic of authentic Italian sorbet. The 50F runs in the same batch freezers as the dairy DD bases — no separate machine required, allowing gelaterias to alternate between gelato and sorbet production in the same equipment.

The 50F recipe scales linearly: 70 g powder + 500 mL water + 500 mL fresh fruit + 270 g sugar per liter of finished mix (no mandatory flavor paste; the fresh fruit is the flavor). For a double batch use 140 g powder + 1.0 L water + 1.0 L fruit + 540 g sugar. One full 2.0 kg bag yields 28 batches (70 g each) — that's about 38 liters of finished sorbet (~10 gallons, ~475 servings at 80g portions). One case of 5 bags yields about 190 liters or ~50 gallons of finished sorbet (~2,375 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 water, fresh fruit, and sugar, treat the liquid sorbet base as a perishable product — refrigerate and use within 24 hours (fresh fruit accelerates spoilage), or churn immediately and store the finished sorbet 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 consistent with the entire Dolce Delizia gelato base line, reducing inventory waste and giving operators significant flexibility in stock management.

Yes on hot pasteurized batching. The 50F is engineered for both Hot and Cold process workflows. For hot pasteurized batching, heat the water and fruit to 65°C, add the 50F powder and sugar while stirring continuously, hold at pasteurization temperature according to your protocol, then cool to 4°C before proceeding to the batch freezer. For cold reconstitution, follow the standard 6-step mixing instructions above. On the Vegetarian distinction: the 50F is Vegetarian-friendly because it contains no eggs, meat, gelatin, or animal-derived colorants — but it contains sodium caseinate, a protein derived from milk used as an emulsifier for sorbet structure. Lacto-vegetarians and ovo-lacto-vegetarians can consume the 50F because they accept dairy; vegans cannot, because they exclude all dairy derivatives. For Vegan menus, consider the Dolce Delizia 250V-SF base instead.

Yes — the 50F is designed for Italian gelaterias building fruit sorbet programs, hotel pastry chefs, restaurant dessert menus, juice bars expanding into frozen desserts, and B2B foodservice operators across the USA. The water-and-fruit format is particularly suited for fruit-forward menus, vegetarian-friendly programs, and dairy-light positioning. 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 — the same machines that run the dairy DD bases.