Elenka Product Catalogue 2026

The 2026 Elenka catalogue is the reference document for the whole range. Fifty-four pages, organised the way a production kitchen actually works: bases first, then the flavour pastes that go into them, then the ripples, coverings and finishes that turn a tub into a menu item, then the patisserie line.

What is inside

Gelato bases (pages 11–25). The largest section, and the one worth reading first. It opens with a classification table that sets out every base by type, processing method and dosage — low and medium dose bases where you supply the milk and sugar, high dose bases that carry part of the solids, and complete bases that need only water or milk. Neutrals, enhancers, powdered milks and low-calorie bases follow, then the complete cream bases including the chocolate and Modica lines, then fruit bases, semifreddos and single-portion dessert bases.

Cream pastes (pages 27–36). Elenka built its reputation here. The hazelnut and pistachio sections cover the pure and compound grades side by side, with the PGI Piedmont hazelnut and Etna pistachio lines set out separately from the general range. The Sicilian specialities section covers cassata, torrone and gianduia; the Zuppa Inglese extract has a section of its own, because it is the product the company was founded on.

Fruit pastes (page 39). Concentrates for sorbet and fruit gelato, with dosages for both.

Ripple sauces (pages 40–45). The Fanta crumble and crockella lines, the Otella spreadable range, other fruit and chocolate ripples, then granules, coatings and toppings. Each entry gives the packaging format and, where relevant, the recommended proportion by tub weight.

Patisserie products (pages 47–52). Soaks, flavouring pastes, glazes, baking mixes, patisserie mixes and the Farcitella filling range, including the bake-stable variants.

Who it is for

It is a trade document, written for people who already work with these materials. A gelatiere planning next season's cabinet, a pastry chef looking for a filling that holds up baked, a chef de partie who needs one reliable ripple rather than a whole new supplier, a distributor sizing up a range. If you are opening your first gelateria, it is still the right place to start — but read the bases section before the flavour sections, because the base decides far more about the finished gelato than the paste on top of it does.

How to use it

Every entry carries the Elenka product code. That code is the reference for everything else: quoting, ordering, and requesting the specification sheet with the ingredient list and allergen declaration.

Dosages in the catalogue are Elenka's recommendations at the manufacturer's reference conditions. Australian cabinet temperatures and summer service loads are harder than the European baseline the figures assume, so treat them as the starting point for your own trials rather than as final numbers.

What the catalogue does not contain

It carries no pricing — pricing is quoted per account, because it depends on volume, format and delivery location.

It also carries no ingredient lists or allergen declarations. Those are issued per product on the specification sheet, which is a controlled document updated independently of the catalogue. If you need allergen information, ask for the spec sheet by product code rather than relying on the catalogue description.

Availability in Australia

The catalogue is Elenka's global range. What we hold in Australia is a subset of it, selected for the flavours and formats that sell here. Products outside the stocked list can usually be brought in on indent — ask before you build a menu around one, so we can confirm lead time.

From the catalogue to a first order

Shortlist by code. Three or four products is a better first conversation than a whole section, because it lets us quote accurately and check what is on the water rather than guessing at a range.

Then ask for samples. Nut pastes in particular behave differently at Australian cabinet temperatures than the European figures assume, and a trial batch tells you more in an afternoon than a specification comparison will in a week.

When you settle on something, ask for the specification sheet before it goes on the menu. That is the document carrying the ingredient list, the allergen declaration, shelf life and storage conditions — the catalogue carries none of them, and a menu claim needs the controlled document behind it, not a product description.