128 – (Modern and Impressive Gelato Base) | powder preparation
Most innovative base used for display conscious professionals. Used in Tradeshows.
Its uniqueness lies in the ability to display the gelato in a kind of “mountain- like” presentation.
Recipe: 150gr Dailycream, 1000gr full cream milk, 240 gr sugar
Hot Process Base
Ideal Pasteurization Process: Start by putting 20% of Sugars and Milk (or Powdered milk and Water)
-At 40°C add all remaining sugars
-At 45°C add Hot Process Base and other powders
-At 55°C add Cream (If you need a creamy flavored White base mix add cream in cooling stage)