+ Comments
+ Specifications
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Glucose syrup, freeze dried coffee Arabica Colombia 100%, stabilizer: pectin solution (water, pectin), coloring: sulphite ammonia caramel, flavoring, acidifier: citric acid.
Additional Notes: Stir well before each use. Protect from light and heat.
+ Directions
Applications: Used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
Directions: Dosage:
70-100 g/ each kg of gelato base
70-100 g/ each kg for pastry products
For best results add two shots of espresso per kg of base.
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