Melon from Quercy (PGI)
BRIX : 13,5
Melon puree
Water
Cream
Sugar
Inverted sugar
Dextrose
Stabiliser for ice creams and ice creams with milk
Total weight
Pure fruit
Purée
TDE required
1000g
110g
155g
150g
30g
90g
6g
1541g
65%
65%
30%
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).