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:  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.

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.

Download the complete Gelatech brochure.