GE1082
Hot process neutral gelato base.
each
2.2 lb. Bag | 5 Bags per Case
Ingredients: Skimmed milk powder, maltodextrin, dried glucose syrup, dextrose, cocoa butter powder, milk fat, emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, stabilizers: guar gum, locust bean gum, carboxymethylcellulose, lactose, milk proteins, natural flavoring, soy flour.
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. 100 g Gelpan Hot 100 200/250 g Sugar 1000 g Milk Combine dry ingredients well. Add wet ingredients, pasteurize and age for a minimum of four hours. Add the desired Gelatech flavorings. Process in a batch freezer.
