Starting a gelato company - Question on pastes and bases

Discussion in 'Professional Chefs' started by gelatodreams, Jul 8, 2013.

  1. gelatodreams


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    At home cook
    Anyone here with experience using bases/pastes for making gelato?  I am living in a third world country where the local ingredients are not necessarily that high in quality and the supply isn't too consistent so I want to consider importing in quality bases/pastes where I can just add milk and cream possibly.  Is there a general consensus in the gelato industry for which companies offer the good stuff for this?  Also, can the taste and texture still be really good with these types of products?