KLASS 100 C
Fat-free base for cream gelato
DESCRIPTION
Neutral milk-based gelato base. Light, uniform texture, ideal for delicate and refined flavors.
CHARACTERISTICS
Gluten free, no vegetables fats.
Flavours and colours addition.
box 5 bags x 1,5 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
100 g Base 900 g Milk + 100 g fresh cream 250 g Sugar - HOT process. See product sheet or recipe. |
100 g/Lt Milk | 730 Days |
STORE IN A COLD AND DRY PLACE
RELATED RECIPES
Fior di panna one by one
INGREDIENTS
- Skimmed milk powder 4x1,5: 140 g
- Klass 100c 5x1,5: 300 g
- Liquid whole milk: 2,400 g
- Sugar sucrose: 500 g
- Fresh cream 35%: 660 g
PROCEDURE
Flavors balancing: Require a dedicated recipe.
Pasteurized
INGREDIENTS
- Skimmed milk powder 4x1,5: 1,800 g
- Klass 100c 5x1,5: 4,500 g
- Liquid whole milk: 39,000 g
- Sugar sucrose: 7,200 g
- Fresh cream 35%: 7,500 g
PROCEDURE
Flavors balancing: Require a dedicated recipe.
To obtain a more compact ice cream replace DESTROSIO with GLUCOSY (powdered glucose 30 DE).
To get an ice cream with the highest fat content, replace a piece of milk with just as much cream.
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