You can ask us all the features you want!
Babolab Food Industry (CANSEE) has been able to produce and provide various bases to meet the different needs of the producers of this sensitive industry, based on its knowledge and experience in the field of Ice desserts such as ice cream, gelato, sorbet, etc. The variety of these bases is based on important and influential factors in the preparation and production of these Ice desserts in terms of texture, taste and shelf life of the product.
According to this issue, you can ask us for the desired base, depending on your production needs. In this regard, our experts will be able to advise and answer your questions about the formulation and production process.
Hot base 
Hot powder bases include powdered mixes, milk, protein, fat, stabilizers and specialized emulsifiers that are produced based on special formulas and are used only through hot processes. Before entering the freezer, they must be pasteurized. To pasteurize, first the milk is heated to 50 ° C and then a powder mixture (including Cansee base powder, sugar and improver) is added. Then bring the temperature to 65° C and cream is added to it and heated to 85 ° C and then cooled to 4 ° C. And after the Ageing (rest) stage, the desired flavor is added to it and transferred to the gelato machine.
Cold Base 
Cold powder bases are actually produced in order to give the market access to a fast method for producing ice cream in large volumes without losing the taste. These bases are formulated in such a way that in addition to eliminating the need for heating, it saves time and cost. These bases are mostly used in stores. The cold Process involves thoroughly mixing all the ingredients together, ageing in the refrigerator for 2 to 4 hours, and finally pouring it into the ice cream Machine.
Gelato powder bases in terms of sweetness, fat, non-fat solids and other solids have reached a good balance to create volume, sweetness and structure and provide the desired Scoopability and texture for Gelato.
Gelato White Bases:
Gelato Chocolate Bases:
Instant multi-purpose Flavored Bases include a cold process. These bases are provided to meet the needs of producers who are looking to speed up the preparation process of Gelato and Soft serve.
Our multi-purpose Bases contain all the necessary ingredients, including a mix of balanced ingredients and flavorings, so it is just necessary to mix it with milk to prepare your desired product.
Chocolate Ice cream Powder Base:
White Ice cream Powder Base:
Vanilla Ice cream Total Base:
Sorbet is a fruit Iced dessert without milk and fat, which actually has two main ingredients, fruit and sugar. In addition to them, flavors or acids are usually used in its production. But in fact it is the fruit mix that is aerated and frozen. No dairy is added to sorbet and this is the difference between sorbet and ice cream.
Sherbets, unlike sorbets, have a very small amount of milk, around 1-2% fat. Most Sherbets are flavored with fruit, juices, concentrates and flavorings.
Soft ice cream is one of the best-selling Iced desserts in the world. Therefore, variety in product flavors and creating excellent texture are the most important factors in making an ideal Soft ice cream. Our production bases have been able to meet your production needs in this regard.
Soft Gelato is one of the best-selling Iced desserts in the world. Therefore, variety in product flavors and creating excellent texture are the most important factors in making an ideal soft gelato. Our produced Bases have been able to meet your production needs in this regard.
