Fruttosa® Sorbetto 30% Fruit – PreGel Recipes

Name: Fruttosa® Sorbetto 30% Fruit – PreGel Recipes
Ingredients: 1500 g water; 550 g sugar; 100 g PreGel Dextrose - Sweetening Agent - 83612; 140 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198; 1000 g Boiron Fruit Puree, fresh fruit or frozen fruit (thawed); 20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472; 10 g lemon juice; Mix together all ingredients using an immersion blender.; Cover and age in a refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer shelf life in the display case. Alternatively, skip to Step #3.; Pour into a batch freezer and freeze according to manufacturer’s instructions.; Heat the mix to 85ºC/185ºF.; Pour mix into a batch freezer and freeze according to manufacturer’s instructions.; Equipment Batch Freezer , Pasteurizer; Process Hot or Cold Process; Sorbetto Standard Sorbetto Recipe

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Ingredients

1500 g water
550 g sugar
100 g PreGel Dextrose - Sweetening Agent - 83612
140 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
1000 g Boiron Fruit Puree, fresh fruit or frozen fruit (thawed)
20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
10 g lemon juice
Mix together all ingredients using an immersion blender.
Cover and age in a refrigerator for 30 minutes to overnight. This step is optional, but will result in a better texture and longer shelf life in the display case. Alternatively, skip to Step #3.
Pour into a batch freezer and freeze according to manufacturer’s instructions.
Heat the mix to 85ºC/185ºF.
Pour mix into a batch freezer and freeze according to manufacturer’s instructions.
Equipment Batch Freezer , Pasteurizer
Process Hot or Cold Process
Sorbetto Standard Sorbetto Recipe