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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