Bases for Gelato complete with flavour
They are products in powder complete with flavour and already stabilized.
Very simple to use you just need to add milk or water and sugar to get a balanced product, easy to work with the spatula and rich in taste.
Bases for chocolate gelato
| Code | Product | Packaging | Weight in Kg | Unit per Carton | Dosage per kg/mix |
|---|---|---|---|---|---|
| 08008 | Chocolate 100 |
Bag | 2,0 | 4 | 70 g |
|
DOSAGE: 100 g of product - 250 g of sugar - 1 litre of milk. | |||||
| 08108 | Chocolate 200 |
Bag | 2,0 | 4 | 140 g |
|
SUGGESTIONS: dilute the product with hot milk at 50-60°. DOSAGE: 200 g of product - 230 g of sugar - 1 litre of milk. | |||||
| 08145 | Extra-Dark Chocolate |
Bag | 1,75 | 6 | 370/410 g |
|
SUGGESTIONS: dilute the product with hot water approximately 80°. DOSAGE FOR EXTRA-DARK CHOCOLATE: 1750 g of product (1packet) - 2,5 litres of water. DOSAGE FOR TRADITIONAL CHOCOLATE: 1750 g of product (1 packet) - 3 litres of water. | |||||
Bases for fruit gelato
| Code | Product | Packaging | Weight in Kg | Unit per Carton | Dosage per kg/mix |
|---|---|---|---|---|---|
| 08041 | Limoncello |
Bag | 2,5 | 4 | 70 g |
|
CHARACTERISTICS: stabilized base for the preparation of a limoncello flavour gelato. DOSAGE: 100 g of product - 350/450 g of sugar - 1 litre of water - 5 g of Softin MEC3. | |||||
| 08007 | Lemon |
Bag | 1,0 | 10 | 35 g |
|
CHARACTERISTICS: stabilized base for the preparation of lemon flavour gelato. SUGGESTIONS: for a creamier sorbet add 15 g of Supergelmix MEC3 per litre of water. DOSAGE: 50 g of product - 350/450 g of sugar - 1 litre of water - 5 g of Softin. | |||||
| 08042 | Lemon 100 |
Bag | 2,5 | 4 | 70 g |
|
CHARACTERISTICS: stabilized base rich in vegetable fibres for the preparation of a very fine lemon gelato. DOSAGE: 100 g of product - 380 g of sugar - 1 litre of water – 3g of Softin MEC3. | |||||