GELATI ALLE CREME-BASE BIANCA UNICA CON JOYBASE LEGGERA 100

MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE LEGGERA 100

Basic level

Recipe to make a white base for milk ice creams

WHITE BASE PASTEURIZED

Ingredients

milk 3.5% fat  - whole

40000g

liquid cream 35% fat

4800g

sugar

8400g

JOYBASE LEGGERA 100

4200g

600g

TOTAL

58000g

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE LEGGERA 100, 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)

Crafted using IRCA Group professional solutions