Gariguette Strawberry
BRIX : 15,5
Added sugar : 10%
Premium
Gariguette strawberry purée
Water
Sugar
Dextrose
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
135g
150g
80g
4g
1369g
73%
65%
28%
45%
Gariguette strawberry purée
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
565g
305g
80g
40g
8g
1998g
50%
45%
29%
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).