Red Beetroot 100%
BRIX : 12
Red beetroot puree
Olive oil
Sugar
Dextrose
Salt
Stabiliser for sorbet
Total weight
TDE required
1000g
64g
49g
154g
6g
4g
1277g
28%
Process : Heat the water (with olive oil for vegetables) to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).