Clay Base Kaimaki 100
Kaimaki Base 100 is the ideal base for creating traditional kaimaki ice…
- Description
Kaimaki Base 100 is the ideal base for creating traditional kaimaki ice cream, with a rich taste and soft, chewy texture. With the unique addition of salep and real Chios mastic, this base offers an authentic taste and feel. It is made using the hot method, while its ease of use and perfect freezer behaviour make it the perfect choice for professional confectioners and ice cream producers. Ideal for the Greek climatic conditions, Kaimaki 100 Clay Base ensures excellent quality and taste for every preparation.
Features:
- Unique kaimaki base for making traditional ice cream.
- With salep and real Chios mastic.
- Perfect chewy texture and characteristic structure.
- It is prepared by the hot method.
- Easy preparation process with 100 grams per liter of milk.
- Perfect freezer behaviour without creating films and crystals in the ice cream.
- Designed specifically for the Greek climate conditions.
Dosage- Fresh milk: 1000 gr
- Sugar: 200-230 gr
- Cream (35%): 280 gr
- Mixture: 100 gr
- Ginger sugar: 20-30 gr
Instructions1
Mix the coagulant with part of the sugar 1:1.
2
Heat the milk to 60°C and add the sugar and the thickener with the sugar and glucose.
3
Pasteurize to 80-85°C and homogenize.
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. Serve in a refrigerator-fridge at -15°C.
