. Mix Processing (Gelato): The Sprint Line is Easy
- Hot Process (with pasteurizer): Milk + Sugar + Total Base (Hot Process Base) + Traditional Paste (Cream Flavor)
- Cold Process (without pasteurizer): Milk + Sugar + Total Base (Cold Process Base) + Traditional Paste (Cream Flavor)
- White Base Sprint: Milk + White Base Sprint (Complete Base) + Traditional Paste (Cream Flavor)
- Sprint Line: Milk + Spring BAg (Flavored Powder Base).

. Mix Processing (Sorbet): The Sprint Line is Quick
- Cold Process (without pasteurizer): Water + Sugar + Fruttosa (Cold Process Base) + Fresh or Frozen Fruits
+ Fortefrutto (Fruit Paste)
- Sprint Line: Water + Spring Bag (Flavored Powder Base)