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Description
K100 is an ideal base for hard ice cream, designed to provide a rich and creamy texture. Using stabilisers and emulsifiers, it ensures that ice cream is kept soft and velvety, without crystallising or splattering, and stays fresh for a long time in the display case. Ideal for professionals who want to offer high quality ice cream with perfect texture and shelf life.
Features:
- Coagulant for hard ice cream base with stabilizers and emulsifiers.
- Creates ice cream with a rich, creamy, velvety texture.
- It does not crystallize, does not splash and is kept for a long time in the display case.
Dosage- Fresh milk: 1000 gr
- Sugar: 180-200 gr
- Cream (35%): 140 gr
- Mixture: 100 gr
- Skimmed milk powder: 20 g
- Dextrose / Glucose / Ginger sugar: 10 gr
Instructions1
Mix the thickener with the sugar and the rest of the ingredients.
2
Add the liquids, stirring the mixture constantly.
3
Finally, add the cream.
4
Put the ice cream in the ice cream maker and take it out at about -8°C.
5
Freeze at -25°C or in a chiller.
6
Serve in a refrigerator-fridge at -15°C.
