JOYGELATO

GELATO

JOYBASE TALENTO

White base with no fats, perfect to create milk ice cream, provided with an excellent creamy structure that proves to be perfectly stable in the freezing window display. Very easy to personalize by adding ingredients to your taste. Designed for hot-process making.

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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.

Denomination

semifinished product for ice cream.

Directions for use

JOYBASE TALENTO 50___________ g 40-50
sugar________________________ g 230-260
milk__________________________ l 1
cream________________________ g 50
Mix JOYBASE TALENTO 50 with the sugar. Gradually add the powder blend to the milk, stirring vigorously until completely dissolved. Add the cream and allow the mixture to rest. JOYBASE TALENTO 50 must be used hot and pasteurised at 85°C.

Carefully reseal the bag after each use.