Greengage from Quercy (Label Rouge)
BRIX : 26
Added sugar : 8%
Greengage puree
Water
Sugar
Dextrose
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
227g
20g
139g
3g
1389g
65%
72%
31%
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).