Frambosa Red Rhubarb 100%
BRIX : 4
Red rhubarb puree
Whole milk
Cream
Milk powder 0%
Sugar
Glucose powder
Dextrose
Stabiliser for ice creams and ice creams with milk
Total weight
Purée
1000g
480g
320g
180g
350g
60g
100g
16g
2506g
40%
Process : Mix the milk, milk powder and cream (with inverted sugar for Bergamot). Begin the pasteurisation cycle. At +45°C, add the combined dry ingre- dients and stir vigorously. Pasteurize at +85°C. Cool rapidly to +4°C. Add the fruit purée and mix. Remove the mixture. Put a layer of cling film di- rectly over the mixture. Leave to mature for 12 to 24 hours at +3°C. Mix and churn. Remove. Freeze quickly in a blast chiller. Store at -18°C and serve. Brix tolerance +/-2 (tolerence +/-3 for 100% purées).