HALTAPAN 50 C
Cold-process base for cream gelato
DESCRIPTION
Complete fat-free base for cream gelato. Optimal for fast, high-performance artisanal production.
CHARACTERISTICS
You will get a creamy gelato, with high overrun and stable in the showcase
Gluten free. No flavours.
box 5 bags x 1,5 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
50 g Base 1000 g Milk 300 g Sugar - HOT process. See product sheet or recipe. |
50 g/Lt Milk | 730 Days |
STORE IN A COLD AND DRY PLACE
RELATED RECIPES
Pasteurized mix
INGREDIENTS
- Skimmed milk powder 4x1,5: 1,500 g
- Haltapan 50 c 5x1,5: 2,300 g
- Haltapan 50 c 5x1,5: 2,300 g
- Destrosio 4x1,5: 1,200 g
- Glucosio in polvere 30de 4x1,5: 600 g
- Liquid whole milk: 40,000 g
- Sugar sucrose: 9,000 g
- Fresh cream 35%: 5,400 g
PROCEDURE
Flavors Balancing: Require a dedicated recipe.
To obtain a more compact ice cream, replace a portion of dextrose with powdered glucose 30 DE.
For a higher fat content, replace a portion of milk with just as much cream.
RELATED PRODUCTS
