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Ice Cream Base Powder (LSR-1301C)
 Ice Cream Base Powder (LSR-1301C) |
Product Description
Introduction:
Using 1301 milk ice cream base powder, you should add in sucrose, milk, water and different fruits and fruit juices to make various flavor sherbet.
Basic recipe:
Sucrose 16%, 1302 fruit ice cream base powder 10%, whole milk30%, fresh fruit or juice 20%, water 24%, citric acid as determined.
Basic process:
1. Wash the fruit and peel offer the skin, if orange can be squeezed to juice for preparation. Remove stones of Strawberry, apple, pineapple etc. And cut to puree or small pieces, it id better to use some of the sugars in the recipe to bloat the fruits, sugar quantity should be about 30% of the total fruit weight.
2. Put the weighted milk into the container and heat up to 40-50 DEG. C.
3. Turn on the blender, mix 1303milk ice cream base powder and sucrose powder well in the blender, add into the kettle slowly
4. Stir well, until the powders are completely dissolved, heat up slowly
5. Warm to 75-78 DEG. C., pasteurize for 15 minutes
6. Chill to room temperature, set up there for half an hour until complete hydration. Aging four hours at the temperature of 0-5 DEG. C. Will be better if possible.
7. Add in prepared puree or juice or flavor or colors, using citric acid solution to adjust acid value for some special fruits, slowly stirring when adding in.
8. Freeze it with required overrun, not higher than 40% overrun.
9. Chill to hard under -25DEG. C. Then keep in the refrigerator
10. Scoop ice cream ball better at temperature of -12 DEG. C.
More Product Features
| Trademark: | LSR |
|---|---|
| Model NO.: | LSR-1301C |
| Standard: | ISO,HACCP |
| Company: | Suqian Yitong Lasaier Ice Cream Ingredients Co., Ltd. |
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