JOYGELATO

GELATO

JOYBASE PREMIUM FRUIT 100

White base rich in fiber, the ideal to make excellent fruit sorbet, that will be marked by a full-bodied structure even if you use a low amount of fruit. It guarantees an excellent creamy, soft texture of ice cream, that proves to be stable at the negative temperatures of the freezing display window. Moreover, it is perfect for the creation of alcoholic sorbets. Designed for both hot-process and cold-process making.

Interested as a Food Manufacturer? Contact us

Usages

Info

Allergens

For detailed product information (e.g. dietary suitability and certifications), please consult the technical data sheets or contact our team.

No applications provided for this product.

Description

rich in fiber powder base for artisanal fruit ice-crem with hot and cold preparation. JOYBASE PREMIUM FRUIT 100 allows to obtain a soft structure with exceptional stability into the display window of the freezer.

Denomination

semifinished product for ice cream.

Directions for use

JOYBASE PREMIUM FRUIT 100___ __ g 100
sugar_________________________ g 270-300
water_________________________ l 1
JOYPASTE (flavouring paste) ___ g 80-120 (or suggested dosage)

Add JOYBASE PREMIUM FRUIT 100 to the sugar, gradually pour the powder into the water and mix with a hand blender until completely dispersed; add the whished flavouring paste and let the mixture rest. Then, either pasteurize it at 85°C or put it directly into the batch freezer.
Close the bag carefully after each use.