Hazelnut Piemonte Gelato Diamant 50
Ingredients
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Unit of Measurement
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 400 g PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) - 51402
Method of Preparation
- Mix all ingredients together.
- Blend with immersion blender.
- Pasteurize the mix at 85°C/185°F.
- Pour in batch freezer and freeze.