GE1080
Cold process neutral gelato base.
each
2.2 lb. Bag | 5 Bags per Case
Ingredients: Dextrose, glucose syrup, stabilizers (locust bean gum, guar gum, carrageenan, cellulose gum), coconut oil, emulsifiers (lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty esters of fatty acids), milk protein, skimmed milk powder, anti-caking agent: silicon dioxide.
Applications: Neutral base for gelato 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 Gelpan Cold 50 270/280 g Sugar 1000 g Milk Combine dry ingredients well. Add wet ingredients. Allow base to mature at least twenty minutes, but preferably 1-4 hours. Add the desired Gelatech flavorings. Process in a batch freezer.
