Mandarin 100%
BRIX : 11
Mandarin puree
Water
Lemon juice
Cream
Sugar
Inverted sugar
Dextrose
Stabiliser for ice creams and ice creams with milk
Total weight
Pure fruit
Purée
TDE required
1000g
55g
20g
135g
35g
30g
80g
5g
1360g
75%
75%
29%
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).