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.
