MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE LEGGERA 100
Recipe to make a white base for milk ice creams
|milk 3.5% fat - whole||g 40000|
|liquid cream 35% fat||g 4800|
|JOYBASE LEGGERA 100||g 4200|
|LATTE MAGRO INSTANT||g 600|
Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE LEGGERA 100, 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)
We recommend the use of high quality fresh milk to maximize the taste."