MILK ICE CREAMS/FAT PASTES WITH UNIQUE WHITE BASE JOYBASE TALENTO 50
Difficulty level
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.
