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FINE GELATO & PASTRY INGREDIENTS » FRUIT BASE MIX (SORBET) » FRUIT BASE MIX

Description

FRUIT BASE MIX
FRUIT BASE MIX

WITHOUT MILK PROTEIN

146 NOLAT FRUIT BASE - (Semi-creamy) - powder preparation 20 x 1 kg
Nolat is used to make a semi-creamy modern Italian Sorbet. Keeps for a long time and has fat & texture.

Gelato recipe: 50gr Nolat Fruit Base, 1000gr water, 300gr sugar (rest for 30 min before churning)

691 FRUTTELLA (Modern Sorbet) - powder preparation 20 x 1 kg
Has many characteristics of milk gelato but does not contain milk products nor hydrogenated fats Allows for high presentation in display. Rich in fiber and emulsifiers.

Gelato recipe: 50gr Frutella, 1000gr water, 300gr sugar

WITH MILK PROTEIN (To improve Sorbet creaminess)

108 GELFRUIT - (Classic Sorbet) powder preparation 20 x 1 kg
True Italian Sorbet. Very refreshing.

Gelato recipe: 50gr Gelfruit, 1000gr Water, 300gr Sugar

117 GELOIN (Classic) - powder preparation 20 x 1 kg
Classic Creamy Italian Sorbet.

Gelato recipe: 50gr Geloin, 1000gr Water, 300gr sugar

129 CREAM FRUIT - (Very Creamy) - powder preparation 20 x 1 kg
Used to make very creamy sorbet. Allows for high presentation in display.

Gelato recipe: 100gr Cream Fruit, 1000gr water, 300gr Sugar

 

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