Dolcincasa Base for Emulsifying Ice Cream Stabilising and Thickening Gluten Free 500 g High Quality Product with Locob Seed Flour

Neutral base for ice cream gives ice cream, excellent softness, fullness. Milk-neutral flavour, which becomes even more neutral after a few hours after production. ice cream thickener - ice cream emulsifier - ice cream stabilizer Fiordilatte ice cream produced with this base 100 is characterised by its very white colour and when used with fresh cream it takes on a clean and intense cream flavor. It gives the ice cream a fine, satin, spatulable structure with excellent storage, good volume increase and persistent flavour. ice cream base Recommended ice cream recipe: 1 litre of whole milk, 100 g of Dolcincasa Ice Cream Base, 100 g of Gelato Pasta (hazelnut, pistachio, etc.). 240 g sugar, 40 g dextrose, 40 g whole milk powder. In preparation, the liquid base mixture can be customized with the addition of other ingredients such as: cream, etc., depending on the desired characteristics in the final product. In cold processing, it is recommended to ripen the mixture for at least 30 minutes.