Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Dextrose, fully hydrogenated vegetable oils (coconut, palm), glucose syrup, stabilizers: locust bean gum, guar gum, carrageenan, carboxymethylcellulose, emulsifiers: acetic acid esters of mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, skimmed milk powder, soy flour, anti-caking agent: silicon dioxide.
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.
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Directions: 50 g Gelpan Cold 50
270/280 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.