Torrone Gelato Diamant 50
Base
Diamant 50
Equipment
Batch Freezer
,
Pasteurizer
Process
Hot Process
Gelato
Classic Gelato
,
Standard Gelato Recipe
Ingredients
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
280
g
PreGel Torrone Traditional Paste (European Style Nougat) – 52102
Instructions
Mix all ingredients together.
Blend with immersion blender.
Pasteurize the mix at 85°C/185°F.
Pour in batch freezer and freeze.