White Asparagus 100%
BRIX : 4
White asparagus puree
Water
Walnut oil
Sugar
Dextrose
Salt
Stabiliser for ice creams and ice creams with milk
Total weight
Vegetable required
Purée
TDE required
1000g
15g
135g
30g
135g
13g
5g
1333g
75%
75%
26%
Process : Heat the cream, water and inverted sugar to 45°C and mix. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C and mix. Cool rapidly to +4°C. Add the cold purée(s) and mix. Leave to mature for 24 hours. Mix and churn. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).