Blackcurrant
BRIX : 25,5
Added sugar : 10%
Premium
Blackcurrant puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
310g
90g
60g
30g
6g
1496g
60%
67%
29%
45%
Blackcurrant puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
645g
225g
60g
60g
8g
1998g
45%
50%
30%
Process : Heat the water to 45°C (with inverted sugar for Coconut). Add the combined dry ingredients stirring vigorously and mix. Pasteurize at 85°C and mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and churn. Store at -18°C and serve at -14°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).