Prontociocc Gelato Diamant 50
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- 3000 g whole milk
- 150 g heavy cream
- 540 g sugar
- 60 g PreGel Dextrose
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 500 g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) - 28322
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.