Lychee 100%
BRIX : 16
Premium
Lychee puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
120g
145g
55g
30g
5g
1355g
70%
74%
30%
45%
Lychee puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
625g
345g
65g
65g
8g
2108g
45%
47,5%
31%
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).