MILK ICE CREAMS-UNIQUE WHITE BASE WITH JOYBASE TALENTO 50
Recipe to make a white base for milk ice creams
Difficulty level
Recipe to make a white base for milk ice creams
Ingredients
| milk 3.5% fat - whole | g 40000 |
| liquid cream 35% fat | g 4600 |
| sugar | g 8600 |
| JOYBASE TALENTO | g 2200 |
| LATTE MAGRO INSTANT | g 2200 |
| TOTAL | g 57600 |
Preparation
Pour the milk into the pasteurizer and start the pasteurization process, dry mix JOYBASE TALENTO 50, LATTE MAGRO INSTANT and sugar.
Upon reaching the temperature of +45°C, add the previously mixed powders and cream.
Stop the pasteurization process.
Leave the white base to mature at a temperature of +4°C for at least 3 hours.
Preparation
TO COMPLETE THE ICE CREAM PREPARATION
Download the PDF of the recipe where you’ll find the tables with the ingredients to be added to the white base in order to make your milk ice creams.
To be used as usual by adding the flavouring pastes and corrections (supplements or milk/cream)
"We recommend the use of high quality fresh milk to maximize the taste.
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