Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Dextrose, dried rice syrup, dried glucose syrup, citrus fiber, stabilizers: guar gum, carboxymethylcellulose, xanthan gum, emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, rice starch, acid: citric acid, soy flour.
Additional Notes: Always mix product with clean and dry tools. Tightly seal remaining product and keep package exterior clean.
Applications: Neutral base for sorbetto preparation.
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Directions: 50 g Gelmix Cold 50
280 g Sugar
1000 g Water
130 g Gelatech Fruit Paste
Combine dry ingredients well. Add water. Stir well to hydrate all ingredients and prevent lumps. Add the desired Gelatech fruit paste/fresh fruit/frozen fruit/fruit puree. Process in a batch freezer.