ITENFRES
Menu
CompanyIngredientsAtelierWorldwideCultureContactITENFRES

01 / Premixes

The technology platform of artisan gelato.

Sepal premixes provide a technical platform for artisan gelato. Developed through research and application expertise in Italy, they help professionals control structure, stability and consistency while retaining the freedom to build their own recipes.

Premix powder falling from a stainless-steel scoop

More control over the recipe. Fewer production variables.

A premix does more than shorten preparation. It brings the technical component of the recipe into a formulation designed for reliable, repeatable results. This makes recipe management easier without taking product decisions away from the gelato maker.

For professional gelato makers, distributors, gelato chains and foodservice professionals, the starting point is the same: a defined production process and a clear product objective. Premixes support consistent recipes that can be customised and scaled as production needs evolve.

Technology when it matters. Freedom where it counts.

Premixes

Control

Manage the structure and stability of the recipe.

Repeatability

Reproduce the intended result consistently over time.

Reliability

Reduce production variability in everyday work.

Development

Use the formulation as a starting point for a dedicated product.

Different premixes for different production processes.

The Sepal range includes hot-process and cold-process premixes for milk, water, fruit, yogurt, vegan and chocolate applications. Choose the formulation in relation to the recipe and the way it will be produced.

VISERBA 100Cold-process premix for milk and cream recipes.
VISERBA 280Cold-process premix for milk-based recipes.
PERFETTA COMPLETHot-process premix for milk-based recipes, focused on structure and stability.
ROYALCREAM CPSepal’s longstanding hot-process premix for milk and cream recipes, with a classic, repeatable structure.
PREMIX SPHot-process premix that removes the need to add cream, designed for structure and stability over time.
LATTEFASTCold-process premix for milk-based recipes, combining a quick process with stability.
FULL REVOLUTIONCold-process premix for water-based recipes, combining a quick process with repeatability.
FRUTTA VEGAN 2026Cold-process fruit premix for water- and fruit-based gelato.
PREMIX YOGURTCold-process premix for milk and yogurt recipes, allowing a high proportion of yogurt.
PREMIX VEGANCold-process, water-based premix for vegan cream-style gelato.
CHOCOBOOMHot-process premix with cocoa for milk and cream recipes and classic Italian chocolate gelato.
CHOCOMILKHot-process premix for milk- or water-based recipes with 22/24 cocoa and chocolate. The formulation contains no milk derivatives.
TUXCOHot-process, water-based premix with dark cocoa and chocolate for dark chocolate gelato.

Dosages, formats and technical details are available in the Sepal Professional Catalogue 2026.

A technical foundation within a complete recipe.

The premix works on the technical structure of the recipe. Pastes and flavour ingredients build the aromatic profile, while variegates add to the final taste experience in the tub. Keeping these roles distinct makes it easier to manage the recipe as a coherent system.

Your premix, developed around your product.

When a catalogue formulation does not match your recipe, production process, technical requirements, desired performance or product identity, Sepal can develop a dedicated formulation. The Atelier turns the brief into a formula, prepares samples for testing in your laboratory and, once approved, standardises the product for repeatable production.

Discover custom formulation development at Sepal Atelier ↗