Concentrated paste to flavor gelato and pastry.
6.6 lb. Plastic Pail // 2 Plastic Pails per Case
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Glucose syrup, freeze dried coffee Arabica Colombia 100%, stabilizer: pectin solution (water, pectin), coloring: sulphite ammonia caramel, flavoring, acidifier: citric acid.
Additional Notes: Stir well before each use. Protect from light and heat.
Applications: Used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
Directions: Dosage: 70-100 g/ each kg of gelato base 70-100 g/ each kg for pastry products For best results add two shots of espresso per kg of base.