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Dark Choco-Gel Gelato Base
Complete mix for extra dark chocolate gelato.
Base works best if allowed to sit several hours before processing. This product produces a creamy and tasty gelato. Convenient cold process.
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Chocolate in powder 22% (cocoa powder, low fat cocoa powder, cocoa paste, sugar), sugar, fructose, dextrose, skimmed milk powder, low fat cocoa, coloring: ammonia caramel, emulsifiers: propylene glycol esters of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, Mono- and diglycerides of fatty acids, stabilizers: guar gum, carboxymethylcellulose, flavoring, milk protein, soy flour.
Additional Notes: Always mix product with clean and dry tools. Tightly seal remaining product and keep package exterior clean.
Applications: Complete mix for extra dark chocolate gelato.
Directions: 1500 g Dark Choco-Gel 2500 g Water at 60ºC/140ºF Add the powder to the water, stirring well to hydrate all ingredients and avoid lumps. Allow base to mature for ten minutes. Process in a batch freezer.