Fruit Pastes and Bases: A Complete Guide to Making Sorbet and Fruit Gelato
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- 5 hours ago
- 7 min read
Fruit is where a gelato counter earns its reputation. A vivid mango sorbet or a deep, jammy wild-strawberry gelato is the kind of thing customers photograph and come back for. But behind every consistent fruit flavour sits two decisions most people underestimate: which fruit paste you dose in, and which base you build it on. Get those right and every batch tastes the same, scoops cleanly, and holds up in the display all day. This guide explains how fruit pastes work, how to read the ranges, and how to choose the right base for milk gelato versus water sorbet.
What a fruit paste actually is (and how it differs from a syrup)
A fruit paste is concentrated fruit — puréed and processed into a thick, stable paste that you dose into a base at a small percentage. Because it's concentrated, a little delivers a lot of flavour and colour in every batch, which is exactly why professionals use paste rather than fresh fruit for consistency: fresh mangoes vary week to week, a paste does not.
A syrup, by contrast, is pourable and sweetened. Syrups are for drizzling, variegating (rippling) and drinks — not for building the body of a gelato or sorbet. If you want the fruit flavour in the scoop, you want a paste. If you want to decorate the finished product, you want a syrup.
How to read the ranges: N, C and ForteFrutto
PreGel labels its fruit pastes with short codes that tell you what you're getting. This is the single most useful thing to understand before you buy.
Code | Meaning | Colour & label | Best suited to |
N | Natural line | Uncoloured or muted, cleaner label | Milk gelato & sorbet where a natural look matters |
C | Classic line | Brighter, more vivid colour | Milk gelato & sorbet with a bold, classic look |
ForteFrutto / "50" | High fruit content (concentrated) | Natural | Intense fruit sorbet (premium) |
Syrup | Pourable, sweetened | Varies | Drizzling, variegating, drinks |
The short version: choose N when you want a clean-label, natural appearance; choose C when you want a punchier colour on the counter; and reach for ForteFrutto (or a high-fruit paste like Lemon 50) when you're making a serious sorbet and want the fruit to dominate.
Fruit pastes by flavour
Amrichi stocks the fruit range across all three lines so you can match the look and intensity to what you're making. Every one of these is a concentrated paste dosed into a milk or sorbet base.
Flavour | Product(s) | Range | Best for |
Strawberry | N / C | Milk gelato & sorbet | |
Wild strawberry | N / C | Milk gelato & sorbet | |
Raspberry | N / C | Milk gelato & sorbet | |
Blackberry | N / C | Milk gelato & sorbet | |
Blueberry | C | Milk gelato & sorbet | |
Bilberry | N | Milk gelato & sorbet | |
Forest berries | N / C | Milk gelato & sorbet | |
Peach | N / C / blend | Milk gelato & sorbet | |
Mango | ForteFrutto | Intense mango sorbet | |
Melon | C / ForteFrutto | Sorbet (ForteFrutto = intense) | |
Passionfruit | N / C | Milk gelato & sorbet | |
Lemon | High-fruit (50%) | Sharp lemon sorbet | |
Grape | ForteFrutto | Intense grape sorbet |
Milk gelato or water sorbet? The base is the real decision
Fruit pastes are flexible — most work in both a creamy milk gelato and a dairy-free water sorbet. What changes is the base you dose the paste into, and that base determines the texture, the scoopability and whether the product is dairy-free.
Water sorbet uses a sorbet base plus water, sugar and fruit paste. It's dairy-free (good for vegan and lactose-avoiding customers), intensely fruity, and refreshing. A dedicated sorbet base gives it body so it doesn't turn icy.
Fruit-flavoured milk gelato doses the same fruit paste into a milk base for a softer, creamier result — think strawberries-and-cream rather than a sharp sorbet.
This is why "fruity bases for milk" is such a common search: makers want to know which base carries fruit flavour in a milk product without splitting or going grainy. The answer is a complete milk base plus the right stabiliser, covered below.
Bases and stabilisers, explained
Bases and stabilisers are the structure of your gelato. A complete base brings the sugars, milk solids (for milk bases) and stabilisers together in one bag — you just add liquid and flavour. A stabiliser or "neutro" is a smaller-dose additive you use to fine-tune body, creaminess or shelf life.
Product | Type | What it does / best for |
Complete milk base | All-round milk gelato & ice cream, hot or cold process | |
Complete milk base | Milk gelato with added fibre and body | |
Milk base | Milk gelato base at 50 g/kg dosage | |
Structuring base | Structure and scoopability, alcohol-free | |
Complete "sprint" base | Quick white-milk / fior di latte — just add milk | |
Sorbet base | Water-based fruit sorbet | |
Sorbet base | Vegan / dairy-free sorbet | |
Stabiliser | Body & smoothness for fruit sorbet | |
Stabiliser | Body & smoothness for milk gelato | |
Stabiliser | General emulsifier / stabiliser | |
Texture aid | Extra creaminess, velvety smoothness | |
Fibre stabiliser | Body & fibre, supports sugar reduction | |
Fibre | Prebiotic fibre, texture & sugar reduction | |
Protein base | High-protein gelato | |
Creaminess enhancer | Richer, creamier mouthfeel | |
Balancer | Dial back perceived sweetness |
How to build a fruit gelato or sorbet, step by step
Pick the format. Milk gelato for creamy; water sorbet for dairy-free and intensely fruity.
Choose the base. A complete milk base (Totalbase, Fibragel 100) for gelato; a sorbet base (Fruttosa, Fruit Base Milk-Free) for sorbet.
Choose the paste. Match the range to the look you want — N for natural, C for vivid, ForteFrutto for intensity.
Dose to the recipe. Follow the base and paste dosage guides; fruit pastes are concentrated, so you use far less than fresh fruit.
Balance. Adjust sugar and, if needed, a stabiliser (SuperNeutro Fruit for sorbet, Setagel-Vellutina for extra creaminess) so the product scoops without going icy or gummy.
Freeze and hold. Batch-freeze, then store and display at the right temperature so texture holds through service.
How to choose a good fruit paste and base — a quick checklist
Decide milk or water first — it drives your base choice.
Match the range (N / C / ForteFrutto) to the colour and intensity you want.
Use a real sorbet base for sorbet — water plus paste alone will go icy.
Add a stabiliser if you want more body or a longer, smoother display life.
Dose by weight to the recipe for consistency batch to batch.
Buy from a supplier who can advise on the right base–paste–stabiliser combination for your machine and menu.
Where to buy fruit pastes and bases in Malaysia
Amrichi is a Johor-based supplier of premium gelato and pastry ingredients and a representative of the Italian brand PreGel. We stock the full fruit-paste range (N, C and ForteFrutto), complete milk and sorbet bases, and the stabilisers that tie them together — with wholesale supply for cafés, dessert shops and gelaterias across Malaysia and Singapore. Browse the full range on our shop, or if you'd like help choosing the right base and paste for your recipe and machine, get in touch — we're happy to advise.
Frequently asked questions
What's the difference between a fruit paste and a fruit syrup?
A paste is concentrated fruit dosed into a base to flavour the gelato or sorbet itself; a syrup is pourable and sweetened, used for drizzling, rippling and drinks.
What do N, C and ForteFrutto mean on PreGel fruit pastes?
N is the natural line (uncoloured/muted, cleaner label), C is the classic line (brighter colour), and ForteFrutto is a high-fruit, concentrated line best for intense sorbet.
Can I use the same fruit paste for milk gelato and sorbet?
Usually yes — most fruit pastes work in both. What changes is the base: a milk base for creamy gelato, or a sorbet base plus water for a dairy-free sorbet.
Which base should I use for a fruit sorbet?
A dedicated sorbet base such as Fruttosa or the milk-free Fruit Base. Using water and paste without a proper sorbet base tends to produce an icy, coarse texture.
Why is my fruit sorbet turning icy or grainy?
Usually an unbalanced recipe or no proper sorbet base/stabiliser. A sorbet base plus a stabiliser like SuperNeutro Fruit gives body and a smoother, longer-lasting texture.
Are the fruit pastes suitable for vegan or dairy-free sorbet?
Yes — paired with a milk-free sorbet base, fruit pastes make a fully dairy-free sorbet. Check each product's specification for its own details.
What gelato makers say
Don't just take our word for it — here's what cafés, gelaterias and dessert makers across Malaysia and Singapore say about the pastes and bases in this guide:
★★★★★ Fibragel 100 — Hassan Ibrahim, Gelato Shop Owner (2 outlets)
“Switched from a competitor's base to Fibragel 100 six months ago. The difference in texture and stability is night and day. My staff find it easier to work with, and our waste has dropped significantly. Highly recommend.”
★★★★★ Neutro — Ahmad Razak, Café Owner, Kuala Lumpur
“This stabiliser completely transformed my gelato texture. Before, I was getting ice crystals and a grainy finish. Now every batch is silky smooth and holds perfectly in the display case. 5g per kg is the sweet spot. My customers keep asking what my secret is.”
★★★★★ SuperNeutro Milk — Sarah Lim, Home Baker Turned Entrepreneur
“I was terrified of the 'science' side of gelato-making, but it made everything so simple. Just a powder you mix in, and suddenly my gelato looks and tastes professional. Three months in and zero failed batches. The consistency is unreal.”
★★★★★ Mango Alphonso ForteFrutto — Thomas Lee, Gelateria Owner, Singapore
“The mango paste is exceptional — vibrant colour, authentic flavour, and consistent quality batch after batch. I use 100g per kg and the result is always perfect. My Singapore customers are very discerning, and this passes their test every time.”
★★★★★ Strawberry N — Siti Aminah, Home Baker Turned Small Business
“Fresh fruit was my biggest headache — inconsistent sweetness, off-season prices, spoilage. These fruit pastes solved everything. The strawberry tastes like real strawberries, not candy. My mango sorbet is now my best-seller.”
★★★★★ Grape ForteFrutto — justyn
“Very authentic grape flavour, sweet and has a slight sourness to it. Very happy using just the paste as flavour for my gelatos and sorbets.”
Verified customer reviews from the Amrichi shop. Ratings also appear on each product page.
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