WHITE BASE PASTEURIZED
Ingredients
milk 3.5% fat - whole
40000g
liquid cream 35% fat
3400g
sugar
8000g
4000g
1200g
TOTAL
56600g
Preparation
Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE BIANCA F100, LATTE MAGRO INSTANT 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 ICE CREAM PREPARATION
Download the PDF of the recipe where you’ll find the tables with the ingredients to be added to the white base in order to make your milk ice creams.
Final composition
To be used as usual by adding the flavouring pastes and corrections (supplements or milk/cream)
