Ice cream bases are nothing more than the neutro, "ballasted" with other technical ingredients to better formulate the recipe and speed up the ice cream maker's production process and facilitate weighing. In this way, the margin of error is reduced.
Ice cream bases are divided into different types:
Base 50: A "50" base for ice cream usually consists of a neutro and is usually fortified with different types of technical sugars, such as maltodextrin or dextrose, milk protein or plant fibers such asinulin can be found (depending on the type of base). Dosage: 35gr/kg or 50gr/Lt.
Base 100: A "100" base is a 50 base with usually added Low-Fat Milk Powder (a key ingredient in making ice cream to enrich it in proteins and solids), if desired, fats can be found (powdered cream, coconut fat or other vegetable). Dosage 70gr/kg or 100gr/Lt.
Base150/200: in these types of bases usually in addition to the contents of a base 100, we find other fats (such as powdered cream or vegetable fats), other sugars or some whole milk powder (so that the person who will preperate the ice cream will have to add only sugar and dextrose) and instead of fresh milk rehydrate whole milk powder. Dosage 115gr / 140gr per kg or 150gr/200gr per liter of milk
Base 300: is a type of ice cream base also referred to as "complete," meaning it contains all the ingredients needed to make good ice cream. only Milk and Cream will have to be added as ingredients.
Base 400: This is the finished base, meaning only water will need to be added to rehydrate the whole milk powder. The fats and sugars are all already in it.