66 – FRUIT BASE FOR ICE CREAM

Ingredients:

  • Sugar: 400 g
  • Dextrose: 100 g
  • Water: 500 g
  • Fruit purée (quantity on the website)
  • Lemon juice (quantity on the website)
  • Water (quantity on the website)

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades
+
Mixing paddles
Sugar 400 g
Dextrose 100 g
Water 500 g
2 2 min 95
WAIT
TEMP
2  Blades
+
Mixing paddles
NEXT 2 0 4
WAIT
TEMP
3 Blades Fruit purée (quantity on the website)
Lemon juice (quantity on the website)
Water (quantity on the website)
7 1 min /
Mature in the fridge 12 hours
To cream (speed gelato-granita)

 

Pay attention! When using this program, always consider these proportions:

FLAVOURS PROPORTIONS
Sweet fruit ice-cream (like bananas, figues, grapes, fruit in syrup) 300 to 320 g fruit puree, 370 g of fruit base, 10 g of lemon juice, 100 to 120 g of water
Sweet-sour fruit flavoured ice cream 360 to 380  g  of fruit puree, 400 g of fruit base, 10 g of lemon juice, 10-30 g of water
Citrus fruits ice-cream 250 to 360 g of citrus fruits juice, 420 g of fruit base, 20 g of lemon juice, 0 to 110 g of water
Lemon ice cream 160 g of lemon juice, 460 g of fruit base, 180 g of water
Vegetables ice cream 370 g of vegetables juice, 420 g of base fruit, 10 g of lemon juice

 

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