Gariguette Strawberry
BRIX : 15,5
Added sugar : 10%
Gariguette strawberry purée
Water
Cream
Sugar
Dextrose
Stabiliser for ice creams and ice creams with milk
Total weight
Pure fruit
Purée
TDE required
1000g
90g
150g
160g
90g
5g
1495g
67%
60%
31%
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).