Gran Yoga 500
Elenka product code 847
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.
Specification sheets are supplied to trade customers on request.
About Gran Yoga 500
Yoghurt is the flavour Australian customers ask for when they want something that feels lighter than gelato, and it is one of the harder ones to get right from first principles.
Why it is hard
Acidity and texture work against each other. The lactic acid that makes yoghurt taste of yoghurt lowers the pH, and a lowered pH destabilises milk proteins — the same proteins that give a mix its body and its resistance to ice crystal growth. A mix acidic enough to read as yoghurt is often a mix that goes grainy by the afternoon.
Balancing around that means adjusting protein, stabiliser and sugar together against a moving acidity, which is a real piece of work for a flavour most sites sell as one tub among twenty.
What this does about it
Gran Yoga 500 is a complete base: 500 grams per litre of water or milk, and the mix is finished. Both the acidity and the structure are already resolved against each other, which is the entire value — you are not buying convenience so much as buying somebody else's solution to a balance problem.
The result Elenka describes is a well-balanced hint of acidity with a creaminess that most scratch yoghurt gelato does not reach.
Water or milk
At 500 grams per litre either works, and the difference is bigger than the shared dosage figure implies.
Water gives a cleaner, sharper tang and a lighter body. This is the version that reads as frozen yoghurt and sits well next to the fruit sorbets.
Milk gives a rounder, richer, more forgiving result that reads as a cream flavour with acidity in it, and holds up better in a busy cabinet.
Trial both before committing a season. It is one batch each and the difference is obvious.
Where else it goes
It runs in a soft-serve machine without modification, which is unusual for a flavoured base and worth knowing if you have a machine sitting idle. It also works as the acidic component in single-portion desserts and semifreddi, where a tang cuts through sweetness that would otherwise flatten.
For a cabinet already running Base Cheesecake 500, the two sit naturally together — both are complete, both are dairy-tangy, and they give two distinct flavours from one operational habit.
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. Request the sheet for any product you are considering and we will obtain it from the manufacturer.
Technical specifications
| Recommended dosage | 500 g per litre of water or milk — A complete base. Water gives a cleaner tang, milk a rounder body. |
|---|---|
| Format | 1.5 kg pail, 10 per carton |
| Applications | gelato, soft serve, single-portion dessert, semifreddo |
| Elenka product code | 847 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Gran Yoga 500 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
Base Cheesecake 500
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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 kgBase Senza Lattosio 250
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Code 12263 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
Water or milk?
Water gives a cleaner, sharper tang and a lighter body; milk gives a rounder and more forgiving result. Both are correct at 500 grams per litre — trial both before committing, because the difference is larger than the dosage figure suggests.
Why is yoghurt gelato so hard to make from scratch?
Because acidity and texture pull against each other. The acid that makes it taste of yoghurt destabilises the protein structure that makes it scoop well, so a mix acidic enough to taste right is often grainy. A complete base resolves both at once.
Does it work in a soft-serve machine?
Yes. A complete base at 500 grams per litre is exactly the shape of product a soft-serve machine wants, and the acidity holds up better under the constant agitation than a scratch mix does.