We recommend using SVELTO for fruit ice-cream/sorbets but also for milk ice-cream. In the first case it carries out an anti-crystalization function, making the ice-cream softer and creamier; instead, with milk ice-cream, it perfectly emulsifies the fats and liquids which can be found in the recipes, allowing to obtain ice-cream with an extraordinary, longlasting creaminess.
Whipping agent for ice-cream
|4-6 g/1 kg
|5 kg||01100149||It increase the volume of the ice-cream conspicuously; it gives ice-cream a homogeneous structure and an excellent creaminess stabilizing its consistency in the display freezer while making the ice-cream always look fresh and appealing.|
REVOLUTION are technical sugar syrups which can partially substitute sugar.
|JOYGELATO REVOLUTION CREAM
Ready to use syrup for milk ice-cream
|Each 100g of sugar can be replaced by 140g of Revolution Cream. Do not replace more than 30% of the sugar of the recipe.||6 kg||01030353||Thanks to these items, ice-cream gets a creamier and smoother structure for a long time. They reduce the excessive sweetness and intensify the taste. Furthermore, a non-crystallization and an anti-freeze action is granted. As they are liquid products, these articles enable the correction of ready-to-use bases without causing any problem of dispersion|
|JOYGELATO REVOLUTION FRUIT
Ready to use syrup for fruit ice-cream
|Each 100g of sugar can be replaced by 120g of Revolution Cream. Do not replace more than 30% of the sugar of the recipe.||6 kg||01030354|
Invert sugar syrup
|It is advisable to replace no more than 20-25% of the sucrose.||14 kg||01030331||High anti-freezing power, anti-crystalization action. It helps to delay the oxidation process. Its use is recommended in mixtures rich in solids (for ex. chocolate, hazelnut etc.). It has a high sweetening power.|
Glucose syrup with a medium-level D.E. (36-39)
|It is advisable to replace no more than 30% of the sucrose.||7 kg
|It confers structure to the ice-cream, reduces the excessive sweetness and avoids graining and grittiness defects thanks to its anti-crystallizing action.|