GE1083
Cold process sorbetto base.
each
2.2 lb. Bag | 5 Bags per Case
Ingredients: Dextrose, dried rice syrup, dried glucose syrup, citrus fiber, stabilizers: guar gum, carboxymethylcellulose, xanthan gum, emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, rice starch, acid: citric acid, soy flour.
Applications: Neutral base for sorbetto preparation.
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC) Always mix product with clean and dry tools. Tightly seal remaining product and keep package exterior clean. 50 g Gelmix Cold 50 280 g Sugar 1000 g Water 130 g Gelatech Fruit Paste Combine dry ingredients well. Add water. Stir well to hydrate all ingredients and prevent lumps. Add the desired Gelatech fruit paste/fresh fruit/frozen fruit/fruit puree. Process in a batch freezer.
