JOYGELATO MASCARPONE

40 g of JOYGELATO MASCARPONE for 1 kg of white base.
Use the same dosage for 1 kg of cream and semifreddi.
Use the product with the cold precess.
Prepare the mixture of sugar, stabilizer mix base and milk; incorporate JOYGELATO MASCARPONE with a high speed mixer and put directly into the batch freezer.
If you use the hot process, JOYGELATO MASCARPONE must be dispersed in the white base already pasteurized and cooled.
Close carefully the bag after each use.