Base Frutella 50
Elenka product code 691
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.
Specification sheets are supplied to trade customers on request.
About Base Frutella 50
Fruit gelato faces one design decision before anything else: should it eat like fruit or like cream? Frutella and Nolat are the same dosage, the same pack and opposite answers.
What it is
A low-dose fruit base at 50 grams per litre of water, using vegetable fibre to give the finished gelato a creamy consistency without adding fat or dairy.
Fibre instead of fat
The structural problem in fruit gelato is that there is no milk protein and usually no milk fat to build body with — just water, sugar, acid and fruit solids. The result, untreated, is closer to ice than to gelato.
Fat is the obvious answer and it brings its own problems in a fruit product. Fibre is the other route: it binds free water, thickens the unfrozen phase, and gives a mouthfeel the palate reads as creamy, all without contributing fat.
What fibre does not do is carry aromatics. Fat holds and releases volatile flavour compounds; fibre is inert in that respect. So a fibre-built fruit gelato is creamy and it is not richer in flavour — which is the honest way to describe the trade rather than pretending fibre is a fat substitute.
Which fruit it flatters
Creaminess rounds edges, and that is a benefit or a loss depending on the fruit.
It flatters the quiet ones. Banana, pear, melon, coconut — fruits whose appeal is texture and sweetness rather than sharpness. A creamy banana gelato is a better product than an icy one, unambiguously.
It works against the loud ones. Passionfruit, citrus, sharp berries, the Australian natives worth paying for. Rounding the acidity off those is neutralising the reason you bought them, and a cleaner structure lets them show.
Low dose means the balance is yours
At 50 grams per litre the base supplies structure and nothing else. The sugar, the fruit percentage and the resulting freezing curve are your responsibility, and with Australian fruit that means measuring rather than trusting a recipe — Brix varies by variety, ripeness and season position. The method, including the acid trap that makes the obvious correction the wrong one, is in Sorbet Balancing for Australian Fruit.
Fifty grams per litre of water, not of finished mix.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Elenka's catalogue makes a gluten statement about its fruit-base line as a whole; a line-level sentence is not a per-product specification, so no dietary claim is published here.
Technical specifications
| Recommended dosage | 50 g per litre of water |
|---|---|
| Format | 1 kg pail |
| Applications | fruit gelato, sorbet |
| Elenka product code | 691 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Base Frutella 50 are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
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 kgConca 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 kgFrutto 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 kgBase 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.
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Frequently asked questions
How does it differ from Nolat Base Frutta?
Direction, at the same dosage. Frutella uses vegetable fibre to make fruit gelato eat like a cream flavour; Nolat deliberately produces a sorbet-like consistency. Both run at 50 grams per litre of water, so the choice is about the result rather than the recipe.
Which fruits suit the creamier treatment?
The quiet ones — banana, pear, melon, coconut. Creaminess rounds edges, which flatters a mild fruit and works against a sharp one. Passionfruit and citrus are usually better served by a cleaner structure.
Does fibre replace fat?
Functionally, in part. Vegetable fibre binds water and adds body without contributing fat, which is how a dairy-free fruit gelato can eat as though it contains cream. It is not a fat substitute in flavour terms — fat carries aromatics and fibre does not.