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.
Procedure
TO COMPLETE THE PREPARATION OF THE CHOCOLATE ICE CREAM
Download the PDF of the recipe where you will find the tables with the ingredients to be added to the white base in order to make your chocolate ice creams.
Choose the chocolates from our RENO CONCERTO, SINFONIA and MINUETTO ranges and make chocolate ice creams.
Dark, milk, white: be inspired by IRCA chocolates and amaze your customers with always new and delicious flavors!
INSTRUCTIONS
The recipe is designed for an ice cream made with an IRCA white base.
