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Description
Coagulant D50 is a premium ice cream base, specially formulated to provide a velvety texture, excellent structure and stability. With a delicate cream and vanilla flavour, this base ensures excellent results even in the most difficult freezing conditions, without creating crystals or films in the ice cream. It is prepared using the hot method and is ideal for high or low fat recipes. Coagulant D50 is the perfect choice for ice creams with a creamy and smooth texture, adapted to the requirements of the Greek climate.
Features:
- Ice cream base 50 grams per litre of milk.
- For ice cream with a velvety texture, excellent structure and stability.
- It is prepared by the hot method.
- Unique freezer behaviour without creating films and crystals in the ice cream.
- It has a delicate cream and vanilla taste.
- 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: 50 gr
- Skimmed milk powder: 40 gr
- Dextrose / Glucose / Ginger sugar: 30 gr
Instructions1
Mix the coagulant with part of the sugar 1:1.
2
Heat the milk to 60°C and add the sugar and then the initial thickener-sugar mixture.
3
Pasteurize at 85°C.
4
Refrigerate at about 4°C or follow the ripening process.
5
Put the ice cream in the ice cream maker and take it out at about -8°C.
6
Freeze at -25°C or in a chiller.
7
Serve in a refrigerator-fridge at -15°C.
