Elenka products

All products

66 products published. The printed catalogue covers the complete range.

• Ambrogio Classic

  A chocolate variegate carrying cocoa, hazelnuts and wafer pieces, so it brings texture as well as a line. It is the ripple customers notice, and the one whose crunch has a working life measured in hours rather than days.

  Code 11902.5 kg

• Ambrogio Pistacchio

  The pistachio member of the Ambrogio variegate line, made with Sicilian pistachios. It is the smoothest route to a pistachio ripple in the range — flavour and colour without an inclusion whose texture expires by mid-afternoon.

  Code 11942.5 kg

• Arachide

  A peanut paste made from skilfully toasted peanuts, dosed at 100 grams per litre of mix. Peanut is the nut Australian customers already know best and the one almost no gelateria carries, which is the entire commercial argument.

  Code 5562.5 kg

• Aroma in Pasta

  A line of concentrated flavouring pastes for the pastry bench, in five flavours and one-kilogram packs. They are formulated for creams, doughs and mousses rather than for a gelato mix, which is a real distinction and not a marketing one.

  Code 651Pistachio — 1 kg · Almond — 1 kg · Lemon — 1 kg · Orange — 1 kg · Strawberry — 1 kg

• Base Anita

  A high-dose cream base at 300 grams per litre, built around an exclusive formulation for creaminess and lasting structure. It sits between a complete base and a low-dose one: most of the work is done, and there is still room to make the gelato yours.

  Code 11401.6 kg

• Base Cheesecake 500

  A complete cheesecake base built on powdered mascarpone and milk proteins. Dosed at 350 to 400 grams per litre of water or milk, it reproduces the lactic tang and dense body of a baked cheesecake in frozen form.

  Code 10591.5 kg

• Base Frutella 50

  A low-dose fruit base at 50 grams per litre of water that uses vegetable fibre to push fruit gelato toward creaminess. It is the opposite decision to a sorbet-style base, and the right one when the fruit is pleasant rather than characterful.

  Code 6911 kg

• Base Senza Lattosio 250

  A lactose-free gelato base from Elenka's line of high-digestibility products, dosed at 250 grams per litre. Lactose-free is not dairy-free, and the difference is the single most important thing to understand before this product reaches a menu board.

  Code 12263 kg
• Vegan

  Base Vegan Lovers

  A plant-based gelato base that works with vegetable drinks for cream flavours and with water for sorbets, giving a single system for the whole vegan side of the cabinet. Processed hot, at 65 degrees Celsius.

  Code 11951 kg

• Caffè/30

  A coffee paste in a one-kilogram pack, for the flavour that sells best to the adults in a group and worst to everyone else. Coffee gelato is the flavour most often ruined by being made from actual coffee, which is a longer explanation than it sounds.

  Code 5571 kg

• Cassata Siciliana

  A compound paste that reproduces the Sicilian cake rather than a single flavour, built on freeze-dried ricotta and candied fruit. The 250 gram dosage is high because most of what is in the pail is the cake's own components, not a concentrated flavouring.

  Code 737N5 kg

• Cioccoglass

  A chocolate glaze with a decisive flavour that stays soft rather than setting brittle. Elenka points to it for gelato as well as pastry, because a layer that does not harden is a layer you can still cut through at minus twelve.

  Code 2673 kg

• Cioko Soft 400

  A complete chocolate base for soft-serve gelato, built on skimmed cocoa powder. Add water or milk at 350 to 400 grams per litre and freeze — no separate flavouring paste and no balancing required.

  Code 10541.2 kg

• Conca d'Oro 500

  A line of complete fruit bases in eight flavours, all dosed at 500 grams per litre of water. Add water and freeze: the flavour, the sugar and the stabiliser system are already balanced against each other. It is the fastest route to a consistent fruit tub, and it is a base rather than a paste.

  Code 1187Mango — 1.5 kg · Strawberry — 1.5 kg · Lemon — 1.5 kg · Peach — 1.5 kg · Pineapple — 1.5 kg · Lime — 1.5 kg · Coconut — 1.5 kg · Coconut, banana & lime — 1.5 kg

• Confettura Albicocca

  Apricot conserve in a 12 kg pail. Apricot is the traditional workhorse of an Italian pastry bench — the layer under a glaze, the fill in a crostata, the masking coat under marzipan — and this is the volume version of it.

  Code 24812 kg

• Copertura Bianca 9510

  A white coating built on cocoa butter, giving the flavour and the pale colour of white chocolate. It is the covering that does the most visual work, because white over a dark gelato is the only combination in this category that reads from across a room.

  Code 4752.5 kg

• Copertura Ciocco-Nero

  A dark chocolate coating built on cocoa paste and skimmed cocoa, applied warm at 35 to 40 degrees and setting within seconds into a thin shell. No tempering, no crystal structure to manage — and no tolerance at all for water.

  Code 7345 kg

• Copertura Limone

  A lemon-flavoured covering for dipping and coating frozen products, made with vegetable colourings and skimmed milk powder. Applied warm, it sets on contact into a thin shell that bites cleanly.

  Code 3482.5 kg

• Copertura Nero Modicano

  A dark coating made by processing Modica chocolate, with the sugar crystals left intact so the shell is grainy as well as crisp. It is the only covering in the range that adds texture of its own, and that is the whole reason to choose it.

  Code 1183 kg

• Copertura Nocciola

  A hazelnut coating made with selected hazelnuts, giving flavour and a perfectly even finish. It is the covering to use when the shell should taste of something other than chocolate, which is a narrower and more useful case than it sounds.

  Code 4892.5 kg

• Copertura Verde Pistacchio

  A pistachio covering for dipping and coating frozen products, applied warm so it sets on contact into a thin green shell. Suited to sticks, single portions and decorative finishes where colour is doing commercial work.

  Code 4762.5 kg

• Crema Inglese

  A crème anglaise preparation dosed at 600 grams per litre of water, available in a range of flavours. Six hundred grams is a high figure, and it is high for a reason worth understanding before you cost it.

  Code 12531 kg

• Croccante di Mandorla

  Caramelised Sicilian almonds processed by hand into granules. It has two lives: sprinkled at service it is a decoration, and worked into a mix at 130 to 150 grams per litre it is a flavouring with the authentic taste of almond brittle.

  Code 1972 kg

• Dulce di Latte

  A dulce de leche variegate in a 7 kg pail — the largest ripple pack in the range, which tells you how it is used. Caramelised milk is the ripple that pairs with almost everything, and the one customers recognise without being told what it is.

  Code 8427 kg

• Estratto Finissimo di Zuppa Inglese

  Elenka's first product, invented at the turn of the 1960s and still made: a highly concentrated extract that gives gelato the aromatic, Alchermes-scented character of the Italian trifle it is named after. Thirty grams per litre of mix is enough, which is why the pail lasts.

  Code 3032.6 kg

• Fanta Crockella Pistacchio

  Crunchy cereals and pistachio in a 5 kg pail. It is the cheapest way to put a pistachio signal in a cabinet, and it is worth being clear-eyed about the difference between a pistachio ripple and a pistachio gelato.

  Code 9765 kg

• Fanta Crockella Scura

  A crunchy variegate made with cereals, hazelnuts and cocoa, in a 5 kg pail. Crockella carries a larger, louder particle than the Crumble line, which is the distinction that decides which one belongs in which tub.

  Code 8505 kg

• Fanta Crumble

  A crunchy biscuit-crumble ripple sauce for gelato, cakes and semifreddos. It stays soft at cabinet temperature and keeps its texture through the tub, giving a baked-biscuit contrast without a separate preparation.

  Code 10582.5 kg

• Fanta Crumble Pistacchio

  The pistachio version of Elenka's crumble ripple, carrying finely chopped pistachios in a fat-based sauce that stays soft at cabinet temperature. Adds nut texture and colour without softening in the tub.

  Code 10802.5 kg

• Farcitella Bianca

  The white chocolate filling in the Farcitella line, in an 8 kg pail. It is the neutral member of the family — the one that takes an added flavour without arguing with it, which makes it the most versatile pail on the shelf.

  Code 3178 kg

• Farcitella Gold

  The hazelnut filling in the Farcitella line, with hazelnuts at 14 per cent of the content by Elenka's own account. It holds through a bake at both low and high temperatures, and it comes in a 14 kg pail that only makes sense at real volume.

  Code 21014 kg

• Farcitella Pistacchio

  A ready-to-use pistachio filling built on white chocolate, with pistachios at 20 per cent of the content by Elenka's own account. It holds its shape and its moisture through a bake, which is the property that separates a filling from a dessert cream.

  Code 10298 kg

• Fragola-Fragole 100

  A strawberry paste characterised by the presence of chopped fruit, dosed at 100 grams per litre of water. The fruit pieces are the point: they are what separates a strawberry gelato that reads as fresh from one that reads as flavoured.

  Code 4423 kg

• Frutti di Bosco

  A forest berry paste made with selected strawberries, currants, blueberries and blackberries, standing out for the chopped fruit through it. A blend does something no single berry can: it stays interesting from the first spoonful to the last.

  Code 4853 kg

• Frutto Somalo

  A banana paste made from selected bananas, dosed at 40 grams per litre of water — low for a fruit paste, because banana is one of the few fruits whose flavour survives concentration intact. It gives the intense, lingering banana that fresh fruit rarely delivers in a frozen product.

  Code 4063 kg

• Gelatin-Glasse

  A neutral glaze for fruit and finished cakes. The visible job is shine; the job that actually pays is the moisture barrier, which is why a glazed tart at the end of a shift still looks like a product rather than like leftovers.

  Code 1656 kg

• Gianduia Messina

  A Sicilian reading of gianduia, the hazelnut-and-chocolate pairing usually associated with Turin. The dosage range of 100 to 150 grams per litre of mix is the useful part: it lets one pail produce a restrained gianduia or a chocolate-forward one without any other change.

  Code 11853 kg

• Gran Yoga 500

  A complete yoghurt base: 500 grams per litre of water or milk and it is finished. It gives a balanced acidity and a creaminess that most from-scratch yoghurt gelato never reaches, and it removes the hardest part of the flavour — keeping the tang without losing the texture.

  Code 8471.5 kg

• Instantgel

  A cold-setting powder that gels and stabilises fruit purée at six to twelve per cent of its weight, with no cooking. It turns a purée into a filling or a glaze that holds its line under a knife and stops fruit bleeding into everything around it.

  Code 1252500 g

• Liquirizia

  A cream paste carrying the full fragrance of liquorice, at 100 grams per litre of mix. It is a polarising flavour and a deliberately useful one — the people who want it want it specifically, and they remember which gelateria has it.

  Code 4323 kg

• Mandorla Sicilia

  A Sicilian almond paste dosed at 130 grams per litre of mix — high, because almond is a quiet flavour that needs volume to register. Beyond gelato it is the base for granita di mandorla and for almond milk, which is how it is actually used in Sicily.

  Code 2613 kg

• Mandorla Tostata

  Almonds taken to a decisive toast, giving a darker, more assertive almond than the untoasted Sicilian paste, at 80 to 100 grams per litre of mix. It is the almond for a cabinet where almond has to be noticed rather than admired.

  Code 7722.5 kg

• Mango

  A mango paste made by processing selected mangoes, in the natural-colourings version of the code. Mango is the flavour Australian customers hold the highest reference standard for, which makes this both the easiest fruit to sell and the hardest to satisfy.

  Code 446N3 kg

• Mr. Dark

  A chocolate glaze giving a semi-glossy coating with long-lasting evenness, in a 12 kg pail. Evenness is the specification that matters: a glaze that streaks or pools is visible from across a room on every unit you produced that day.

  Code 79512 kg

• Nocciola Laurus

  The intensely roasted end of Elenka's hazelnut range: dark in colour, robust in flavour and unmistakably hazelnut from the first spoonful. Dosed at 80 grams per litre of mix, it is the paste that holds its ground in a variegated or chocolate-forward tub.

  Code 4865.5 kg

• Nocciola Montalbano

  A pure hazelnut paste made from Sicilian nuts grown in the Nebrodi mountains, with no added flavourings. It is the Sicilian answer to the Piedmont hazelnuts that dominate the category, and it tastes noticeably different from them — which is the reason to carry it.

  Code 11845.5 kg

• Nocciola Piemonte I.G.P.

  A hazelnut paste made only from certified Piedmont I.G.P. hazelnuts, gently toasted and milled with no added flavourings. It is the most restrained hazelnut in the range and the most expensive, and it is dosed higher — 120 grams per litre of mix — precisely because it is restrained.

  Code 9145.5 kg

• Nolat Base Frutta

  A low-dose fruit base at 50 grams per litre of water, built to produce a consistency closer to sorbet than to cream gelato. It is a deliberate choice rather than a compromise: some fruit is better served by structure that does not pretend to be creamy.

  Code 1461 kg

• Otella

  A cocoa and hazelnut cream that does not freeze at low temperature, which is what makes it work as a ripple, as a cremino layer, as a ganache and as a mousse component from the same pail. It is the most versatile product in the variegate range.

  Code 8562.5 kg

• Patasnack Pistacchio

  A variegate made from potato crisps and pistachio cream by an exclusive Elenka method. Salt against sweet, crisp against smooth — it sounds like a novelty and it is one of the more technically interesting products in the range.

  Code 12505 kg

• Pistacchio Dubai

  A variegate built from kataifi pastry and pistachio cream, following the Dubai chocolate bar that went viral worldwide. It is a fashion product, it is selling extremely well, and both of those facts should shape how much of it you buy.

  Code 12515 kg

• Pistacchio Oroverde

  Elenka's flagship pistachio paste, made from Sicilian pistachios grown on the volcanic soil around Etna and toasted lightly enough to keep their floral top notes intact. Dosed at 80 grams per litre of mix, it gives a delicate, long-finishing pistachio rather than a loud one.

  Code 4791 kg

• Pistacchio Puro 100%

  A pure pistachio paste made from nuts grown in the established production regions outside Italy, giving an intense, direct pistachio at the same 80 grams per litre of mix as the Sicilian pastes. It is the volume choice in the line, and it is not a lesser one.

  Code 7752.5 kg

• Pistacchio Trinacria 100%

  A pure pistachio paste made from Mediterranean nuts, gently roasted, with a richer and more direct flavour than Oroverde at the same 80 grams per litre of mix. The 2.5 kg pail makes it the practical choice where pistachio is a permanent line rather than an occasional one.

  Code 8352.5 kg

• Pronto Crema

  A cold-process powdered mix for crème pâtissière: whisk into water or milk and it is ready, with no cooking and no cooling curve. The dosage differs by liquid — 400 grams per litre of water, 350 per litre of milk — and that difference is the whole product in miniature.

  Code 7704 kg

• Salsa Caramello

  A semi-dense caramel topping that clings to a finished surface and keeps its shine without setting at low temperature. It is a finishing product, not a ripple — the distinction decides whether it works where you put it.

  Code 3111 kg

• Salsa Cioccolato

  The chocolate topping in Elenka's Salsa line: semi-dense, glossy, and formulated not to solidify against a frozen surface. It is the highest-volume topping in most cabinets and the one whose quality is most visible, because chocolate over vanilla hides nothing.

  Code 3051 kg

• Salsa Pistacchio

  A pistachio topping in the Salsa line: semi-dense, glossy, and formulated not to set against frozen product. It is the topping that most reliably converts a standard scoop into a photographed one, and it is the one most likely to separate in the pail.

  Code 7391 kg

• Sole Soft 400

  A complete milk-flavoured base for soft-serve gelato. Add water or milk at 350 to 400 grams per litre and freeze, for a clean fior di latte character with fast turnaround and no separate preparation step.

  Code 10551.2 kg

• Technoice

  A corrective rather than a base: 10 to 20 grams per litre of mix, changing softness and spatula behaviour without disturbing anything else in the recipe. It exists for gelato presented in display wells, where the product has to look worked and stay that way.

  Code 6851 kg

• Top Mousse

  A base for mousses and single-portion desserts, whipped with fresh cream at 150 grams per litre. Its selling point is stability at positive temperatures — the finished dessert holds its structure in a refrigerated cabinet rather than only in a freezer.

  Code 3651 kg

• Top Semifreddo

  A powdered preparation for frozen confectionery, dosed at 200 to 300 grams per litre. It builds a structure that slices cleanly at negative temperatures, which is what separates a semifreddo you can portion from a block of frozen mousse.

  Code 11782.5 kg

• Torrone

  A paste that reproduces Italian nougat — toasted nuts, honey and caramelised sugar — at 100 grams per litre of mix. It is the flavour that sells hardest in the second half of the year, and the one most Australian cabinets do not carry.

  Code 4534 kg

• Vaniglia Naturale

  A natural vanilla paste dosed at 30 grams per litre of mix, which makes it one of the most concentrated products in the range and one of the easiest to overdose. A 1 kg pail carries about 33 litres of finished gelato.

  Code 1521 kg

• Vanilkon

  A vanilla paste made by processing whole pods, so the finished gelato carries the visible black specks that customers read as real vanilla. It is the version to use when the vanilla has to be seen as well as tasted.

  Code 8146 kg

• Yogo Soft 400

  The yoghurt member of the Soft 400 line: a complete base at 350 to 400 grams per litre of water or milk, built for soft-serve machines and for cabinets that need a consistent result from whoever is on shift.

  Code 10531.2 kg