Yuzu 100%
BRIX : 6,5
Premium
Yuzu puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
970g
705g
60g
115g
11g
2861g
35%
35%
33%
45%
Yuzu puree
Water
Sugar
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
2400g
1280g
300g
20g
5000g
20%
20%
32%
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).