Nolat Base Frutta
Elenka product code 146
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.
Specification sheets are supplied to trade customers on request.
About Nolat Base Frutta
Fruit bases are a harder structural problem than cream bases, because they have to build body out of water, sugar and acid with no milk protein and usually no milk fat to work with. There are two ways to answer that, and this base picks the less obvious one.
What it is
A low-dose fruit base at 50 grams per litre of water, formulated to give a consistency closer to sorbet than to cream gelato. It supplies the stabiliser system and the structure; the fruit and the sugar are yours.
Sorbet-like is the specification, not a shortfall
The industry default is to push fruit gelato toward creaminess — adding vegetable fibre or fat so it eats like a cream flavour. That works, and there is a place for it, and it also rounds the edges off the fruit.
A cleaner, faintly granular structure does the opposite. Acidity reads sharper. Aromatics carry further. A passionfruit or a good raspberry tastes more like itself, because there is less between it and the palate. If you are buying fruit worth tasting, this is the structure that shows it.
Where it is the wrong choice is a cabinet whose customers expect every tub to eat the same way, or a fruit flavour that is pleasant rather than characterful — a banana or a pear is better served by the creamier route.
Low dose means the fruit is your responsibility
At 50 grams per litre, the base is not carrying sugar or solids for you. Your balance sheet has to be right, and with fruit that means measuring rather than trusting: Australian fruit varies in sugar by variety, by ripeness at delivery, and by where you are in a season that spans a lot of latitude.
A refractometer costs less than one wasted batch. The full method is in Sorbet Balancing for Australian Fruit, including the acid trap that makes the obvious correction the wrong one.
Read the denominator
Fifty grams per litre of water. Fruit bases are quoted against water; cream pastes against the finished mix; cream-dessert bases against milk. Fifty grams against the wrong denominator is a different product, and it is the most common costing error in this category.
What we do not publish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 in a catalogue is not a per-product specification, so no dietary claim is published here. Request the sheet.
Technical specifications
| Recommended dosage | 50 g per litre of water — Quoted against water, not mix — a fruit base, not a cream base. |
|---|---|
| Format | 1 kg pail |
| Applications | fruit gelato, sorbet, granita |
| Elenka product code | 146 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Nolat Base Frutta 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.
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Frequently asked questions
Is the sorbet-like texture a limitation?
No, it is the specification. Fruit with real acidity and character often reads better against a clean, slightly granular structure than against a creamy one, which rounds the edges off exactly the flavours you paid for.
Why is the dosage quoted against water?
Because it is a fruit base, and fruit bases assume water as the liquid. Cream bases are quoted per litre of mix and cream-dessert bases per litre of milk — read the denominator before scaling, because 50 grams against the wrong one is a different product.
Can I use it with fresh Australian fruit?
Yes, and that is where a low-dose base earns its place: it supplies structure and leaves the fruit to supply everything else. Measure the fruit's sugar rather than trusting a recipe, because Brix varies by variety, ripeness and where the season sits.