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 cream (5.5% of cream), the 50F transforms 500 mL of water and 500 mL of fresh fruit pulp 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 pulp lead the recipe instead. Italian-recipe formulation, GMO-free, Vegetarian-friendly (contains sodium caseinate as milk derivative — not vegan), and a 36-month shelf life make it ideal for gelaterias offering fruit sorbet alongside dairy gelato.

Pour 500 mL of water and 500 mL of fresh fruit pulp into a clean food-grade bucket. Add 70 g of 50F powder while whisking with a wire whisk or immersion blender. Then add 60-80 g of your chosen Dolce Delizia fruit puree or gourmet paste. Add 270 g of sugar while mixing. Continue whisking for at least 60 seconds until all ingredients are fully dissolved. Allow the sorbet base 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 50F is a fruit sorbet base because it uses water and fresh fruit pulp 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 is calibrated for any fresh or pureed fruit at 500 mL per liter of finished sorbet: strawberry, raspberry, blueberry, mango, pineapple, lemon, passion fruit, kiwi, peach, melon, watermelon, mix berries, blackberry. For best results, use ripe fruit at peak season, pureed or pulped to remove fibers and skin. For exotic or out-of-season fruit, layer Dolce Delizia fruit purees (60-80 g per liter) to intensify the natural flavor. Mix Berries, Strawberry, Raspberry, and Mango Dolce Delizia fruit purees are particularly compatible with the 50F structural profile.

Dolce Delizia fruit purees and gourmet pastes are the recommended path for authentic fruit sorbet — they add structure, body, solids, and (in nut pastes like pistachio and hazelnut) additional fat content for premium fusion sorbets. Standard dosage is 60-80 g of puree 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 fruit purees for accent notes (mint, citrus undertones) or when the fresh fruit and DD puree already provide sufficient structure.

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 and the PSS declares possible presence of soy. 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 Gluten-Free and GMO-free. The Dolce Delizia line is not certified Kosher or Halal. Recipe origin is Italian, formulated for authentic Italian-style fruit sorbet 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 — though those 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 + 60-80 g flavor paste per liter of finished mix. For 140 g of powder use 1.0 L water + 1.0 L fruit and double all other components proportionally. One full 2.0 kg bag yields ~28 batches — that's 38 liters of finished sorbet (~10 gallons, ~475 servings at 80g portions). One case of 5 bags yields 190 liters or about 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, sugar, and flavor, 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 pulp to 65°C in your batch pasteurizer, add the 50F powder and sugar while stirring continuously, hold at pasteurization temperature according to your protocol, then cool to 4°C before adding flavor paste and 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. Sodium caseinate is used as an emulsifier for sorbet structural properties. Vegetarians (lacto-vegetarians, ovo-lacto-vegetarians) can consume the 50F because they accept dairy. Vegans cannot consume the 50F 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.