67 – WHITE BASE FOR ICE CREAM

White base for ice cream

Ingredients:

  • Dextrose: 45 g
  • Glucose sirup: 20 g
  • Saccharose: 135 g
  • Stabilizer: 5 g
  • Milk powder: 30 g
  • Fresh whole milk: 595 g
  • Cream 35% fats: 200 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades
+
Mixing paddles
All the ingredients 2 0 84
WAIT
TEMP
 2  Blades
+
Mixing paddles
NEXT 2 0 4
WAIT
TEMP
Mature in the fridge 12 hours
To cream (speed gelato-granita)

 

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

EXAMPLE FLAVOR PROPORTIONS
Non-fat flavors (such as: macaroon, meringata, cassata, coconut, liquorice, mint, etc) 800 g of white base, 100 g of characteristic element, 30 g of dextrose and 1,5 dl of milk
Fat flavors (such as: hazelnut, white chocolate, pistachio, gianduja, almond, walnut etc) 800 g of white base, 100 g of characteristic element, 40 g of dextrose and 1,5 dl of skimmed milk
Cream flavor 800 g of white base, 0,5 dl of fresh cream
Chocolate flavor 800 g of white or yellow base, 40 g of cocoa (mixed with 0,5 dl of boiling water) and 30 g of dextrose
Mascarpone flavor 800 g of yellow base, 150 g of mascarpone, 1 dl of skimmed milk and 50 g of dextrose.

 

 

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