NATURAL 100 C
Additive-free gelato base
DESCRIPTION
Natural base without fats or emulsifiers. Perfect for clean-label lines with authentic, creamy flavor.
CHARACTERISTICS
Gluten free. Emulsifiers free. Vegetable fats free. Flavours free.
box 5 bags x 1,5 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
100 g Base / Lt of milk 900 g Milk + 100 g fresh cream 250 g Sugar - HOT process. See product sheet or recipe. |
100 g/Lt Milk | 548 Days |
STORE IN A COLD AND DRY PLACE
RELATED RECIPES
Milk cream
INGREDIENTS
- Liquid whole milk: 2,240 g
- Sugar sucrose: 640 g
- Fresh cream 35%: 720 g
- Dextrose: 40 g
- Glucosio 30 de: 80 g
PROCEDURE
Basic recipe for Stracciatella, Variegato Amarena, Variegato Gianduia.
Pasteurized gelato mix
INGREDIENTS
- Liquid whole milk: 39,000 g
- Sugar sucrose: 8,500 g
- Fresh cream 35%: 6,000 g
- Dextrose: 1,000 g
- Glucosio 30 de: 1,000 g
PROCEDURE
Liter/milk theoretical
INGREDIENTS
- Liquid whole milk: 1.00 Lt
- Sugar sucrose: 200 g
- Fresh cream 35%: 140 g
- Dextrose: 20 g
- Glucosio 30 de: 20 g
PROCEDURE
RELATED PRODUCTS
