Greengage from Quercy (Label Rouge)
BRIX : 26
Added sugar : 8%
Premium
Greengage puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
246g
54g
56g
28g
6g
1390g
65%
72%
30%
45%
Greengage puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
705g
185g
80g
40g
8g
2018g
45%
49,5%
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).