latte 3.5% m.g. |
panna 35% m.g. |
zucchero |
JOYBASE ELITE 100 |
JOYPLUS PROSOFT |
LATTE MAGRO INSTANT |
TOTALE |
WHITE BASE PASTEURIZED
Ingredients
milk 3.5% fat
40000g
liquid cream 35% fat
3200g
sugar
8200g
4000g
4000g
600g
TOTAL
57200g
Preparation
Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE ELITE 100, LATTE MAGRO INSTANT, JOYPLUS PROSOFT and sugar.
Upon reaching the temperature of +45°C, add the previously mixed powders and cream.
Stop the pasteurization process.
Leave the white base to mature at a temperature of +4°C for at least 3 hours.
