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Description
Coagulant D100 is a premium ice cream base, designed to offer a soft, creamy texture and ideal bulking. Ideal for creating ice cream with a delicate vanilla and cream flavour, this base ensures excellent results even in Greece’s harsh climatic conditions. The base is prepared using the hot method, ensuring a consistent and high quality texture, without creating crystals or films in the ice cream. Whether you are making high or low fat ice cream, D100 Coagulant will provide the ideal texture and taste, making it the perfect choice for traditional or innovative recipes.
Features:
- Rich ice cream base 100 grams per liter of milk.
- For ice cream with a creamy texture and ideal swelling.
- It is prepared by the hot method.
- Delicate vanilla and cream taste.
- Perfect behaviour in the freezer without creating films and crystals in the ice cream.
- It is designed specifically for the Greek climate conditions.
- Ideal for recipes with high or low fat.
Dosage- 7% Fat
- Fresh milk: 1000 gr
- Sugar: 180-200 gr
- Cream (35%): 140 gr
- Mixture: 100 gr
- Skimmed milk powder: 20 gr
- Dextrose / Glucose / Ginger sugar: 10 gr
Instructions1
Mix the coagulant with part of the sugar 1:1.
2
Heat the milk to 60°C and add the sugar.
3
Then add the initial sugar-gel mixture.
4
Pasteurize at 85°C.
5
Refrigerate at about 4°C or follow the ripening process.
6
Put the ice cream in the ice cream maker and take it out at about -8°C.
7
Freeze at -25°C or in a chiller.
8
Serve in a refrigerator-fridge at -15°C.
