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

Ingredients:  Skimmed milk powder, maltodextrin, dried glucose syrup, dextrose, cocoa butter powder, milk fat, emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, stabilizers: guar gum, locust bean gum, carboxymethylcellulose, lactose, milk proteins, natural flavoring, 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 Hot 100 200/250 g Sugar 1000 g Milk Combine dry ingredients well. Add wet ingredients, pasteurize and age for a minimum of four hours. Add the desired Gelatech flavorings. Process in a batch freezer.

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