MILK ICE CREAMS WITH UNIQUE WHITE BASE JOYBASE BIANCA F100
Recipe to make a white base for milk ice creams
|milk 3.5% fat - whole||g 40000|
|liquid cream 35% fat||g 3400|
|JOYBASE BIANCA F 100||g 4000|
|LATTE MAGRO INSTANT||g 1200|
Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE BIANCA F100, LATTE MAGRO INSTANT and sugar.
Upon reaching the temperature of +45°C, add the previously mixed powders and cream.
Stop the pasteurization process.
Leave the white base to mature at a temperature of +4°C for at least 3 hours.
TO COMPLETE THE ICE CREAM PREPARATION
Download the PDF of the recipe where you’ll find the tables with the ingredients to be added to the white base in order to make your milk ice creams.
To be used as usual by adding the flavouring pastes and corrections (supplements or milk/cream)