fresh milk |
2560g |
LATTE MAGRO INSTANT |
100g |
Sucrose |
408g |
JOYPLUS PROSOFT |
208g |
JOYPLUS TRIM |
140g |
JOYBASE NEUTRAL FIX |
20g |
salt |
4g |
SUR DEL LAGO DARK 100% |
560g |
GELATO PREPARATION
Ingredients
fresh milk
2560g
100g
Sucrose
408g
208g
140g
salt
4g
Preparation
Dry mix JOYBASE NEUTRAL FIX, JOYPLUS PROSOFT, LATTE MAGRO INSTANT, JOYPLUS TRIM, sugar and salt.
Add the previously mixed powders with hot milk and add MASSA DI CACAO SUR DEL LAGO DOMORI.
Mix and let it rest, finally put in batch freezer.
