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:  Stabilizers (isomalt, sorbitols, guar gum, cellose gum, xanthan gum), maltodextrine, vegetable fiber, tapioca starch, vegetable protein, emulsifiers, soy flour, sweetener: steviol glycosides, flavoring.

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: For a Fat- based Gelato Base 1 kg Zero Sugar Gelato Base 2.5 kg Milk 300 g Fat-based Paste For a Fruit-based Gelato Base 1 kg Zero Sugar Gelato Base 1.3 lt Water 1.5 kg Fresh Fruit 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.