IRCA | MILK ICE CREAMS/FAT PASTES WITH UNIQUE WHITE BASE JOYBASE TALENTO 50

Ingredients

milk 3.5% fat - whole g 40000
sugar g 8800
JOYBASE TALENTO g 2000
LATTE MAGRO INSTANT g 2000
JOYPLUS PROSOFT g 600
TOTAL g 53400

Preparation

Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE TALENTO 50, 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.

Preparation

TO COMPLETE ICE CREAM PREPARATION

Download the PDF of the recipe where you will find the tables with the ingredients to add to the white base to make your ice cream.