KLASS 50 C
Light gelato base
DESCRIPTION
Fat-free technical preparation for cream gelato. Ensures excellent creaminess and spreadability.
CHARACTERISTICS
To obtain a creamy and compact gelato, stable in the showcase.
Gluten free, no vegetables fats and flavours and colours addition.
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
INGREDIENTS
- Skimmed milk powder 4x1,5: 2,000 g
- Klass 50c 5x1,5: 2,300 g
- Destrosio 4x1,5: 1,500 g
- Liquid whole milk: 38,400 g
- Sugar sucrose: 8,400 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 30DE).
To get an ice cream with the highest fat content, replace a piece of milk with just as much cream.
RELATED PRODUCTS
