PreGel Recipes

Prontociocc Gelato Diamant 50

KeywordChocolate
BaseDiamant 50
EquipmentBatch Freezer, Pasteurizer
ProcessHot Process
GelatoClassic Gelato, Standard Gelato Recipe

Ingredients

3000g whole milk
150g heavy cream
540g sugar
60g PreGel Dextrose
150g PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
150g PreGel Diamant 50 – Milk Base – Hot Process – 301138
500g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) – 28322

Instructions

Mix all ingredients together.
Blend with immersion blender.
Pasteurize the mix at 85°C/185°F.
Pour in batch freezer and freeze.