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PAGE 12 POWDER BASES FOR MILK ICE CREAM The base mix is the most important thing in getting the very best Gelato / Ice Cream. For this reason we do our best researching and developing products that allow you to obtain the utmost in regards to the body, softness, creaminess and preservability of the ice cream. We prouce base mixes either in a complete and balanced form, or in an essential form that can be finished then, according to the requirements and fancies of each individual ice cream producer. |
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| 061-02096 4 X 2.5 KG |
Panna Base Dosage:50g Panna Base, 260g sugar (dry mix) & 1 Lt milk. Preparation: Pour the milk into pasteurizer, add the sugar mixed with panna base. Let pasteurize at 85-90°C. When the mix is cold take the necessary amount out of the pasteurizer and ass the desired flavour. |
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| 061-06005 10 X 1 KG |
Neutraline Dosage: 5 - 6g neutraline, 300 - 400g Sugar ( mix dry), 1 Lt of milk or water. By using milk we advice to cut the sugar by 15 %. Let settle for 20 min. |
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| 061-08010 4 X 2 KG |
Marscapone Sweet - for the aromatization of the flavour Marscapone & Tiramisu Dosage: 30 - 50g marscapone / lt of base mix |
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| 061-18008 4X 2 KG |
Chocolate - ready to use base for hot or cold production of chocolate gelato. Dosage: 100g chocolate base , 250g sugar (dry mix) & 1 lt. milk. To obtain creamier gelato add 50 - 100g fresh dairy cream. In the case of cold preparation we suggest letting settle for 20 min. |
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| 061-06071 4 X 3 KG |
Soffice To keep ice cream soft for a longer period of time, particularly in those flavours that harden such as : chocolate, hazelnut and sugar frees' etc. Soffice can be used for both hot & cold method. |
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| 061-06077 4 X 2.5 KG |
Somix Powder product to be added to the neutral ice cream mix, providing improved consistancy, stability and form. This mix makes gelato less sensitive to tempurature change and delays the dripping process; that is the ice cream melts more slowly once it has been served. Dosage: 20 - 40g / Lt of mix |
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| 061-08004 4 X 1.5 KG |
Pan Mec E Special mix to be used to increase the ice creams fat content. It can perfectly substitute the fresh cream or can be added to it. It increases the ice creams volume, makes it softer and improves preservation. Dosage: 20 - 60g / Lt milk used |
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| 061-02102 9 X 1.25 KG |
Mectuarlo Pasteurized egg yolk with sugar (50-50) |
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| 061-14268 | Gelato & Dessert Kit Contains G & D Base, special cups, special boxes & promotional materials |
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