Traditional Kaimaki by FoodStuff
FoodStuff presents BAIS KAIMAKI 100, the unique product for making traditional kaimaki ice cream with Greek salepi and Chios Mastic. It offers a rich aroma and chewy texture, keeps for a long time in the display case and remains ideally velvety and creamy.
Prescription for use
- 100 g. BASE 100
- 1 kilo of milk
- 280 g. 35% fat cream
- 250 g sugar
- 30 g glucose/ginger sugar
Friday instructions
- Place the milk and glucose in the pasteurizer and heat to 50°C.
- Add the sugar, which has been mixed with the CAIMAKI 100 base.
- Pasteurize the mixture at 84°C.
- Cool and at 50°C add the cream.
- Complete the process at 4°C.
- Follow the curing process for 24 hours (optional).
- Take the ice cream to the ice cream maker.
- Freeze at -25°C.
- Serve in a display case at -15°C.
