Base works best if allowed to sit several hours before processing. This product produces a creamy and tasty gelato. Convenient cold process.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Vegetable oils (coconut, palm), dextrose, 25.3% skimmed milk powder, dried glucose syrup, emulsifiers: propylene glycol esters of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids, citrus fiber, flavorings, stabilizer: guar gum, milk proteins, 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 gelato preparation.

Directions: 100 g Gelpan Cold 100 200/250 g Sugar 1000 g Milk Combine dry ingredients well. Add wet ingredients. Allow base to mature at least twenty minutes, but preferably 1-4 hours. Add the desired Gelatech flavorings. Process in a batch freezer.

Download the complete Gelatech brochure.