WHITE BASE PASTEURIZED
Ingredients
milk 3.5% fat
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.
Final composition
-To be used as usual by adding the flavouring pastes and corrections (supplements or milk/cream)
