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Description
Coagulant K50 is ideal for making hard ice cream with a rich, creamy and velvety texture. Thanks to its stabilizers and emulsifiers, the ice cream is kept in excellent condition, without crystallizing or splashing, and remains fresh and stable for a long time in the display case. K50 Coagulant is the ideal base for professionals who want to offer ice cream of the highest quality and durability.
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: 200 gr
- Cream (35%): 140 gr
- Mixture: 50 gr
- Skimmed milk powder: 40 gr
- Dextrose: 30 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.
