PreGel AMERICA Standard Recipe Book – Gelato

PreGel AMERICA Standard Recipe Book – Gelato
PreGel AMERICA
Standard Recipe Book – Gelato
UPDATED 10/2016
PreGel AMERICA
Standard Recipe Book – Gelato
Table of Contents
2Totalbase® – Advanced
3Totalbase® – Superior
4Totalbase® – Ice Cream (10% Butterfat)
5
Diamant 50 (Single Batch) – Advanced
6
Diamant 50 (Multiple Batches) – Advanced
7
Diamant 50 (Single Batch) – Superior
8
Diamant 50 (Multiple Batches) – Superior
9
Diamant 50 (Single Batch) – Ice Cream (10% Butterfat)
10
Maximapan 150 (Single Batch) – Advanced
11
Maximapan 150 (Multiple Batches) – Advanced
12Fruttosa® – 0% Fruit
13Fruttosa® – 30% Fruit
14
Lemon 50
15
Base Allegra – Alcohol Base
16
Dietetic Milk Base
17 Dietetic Fruit Base
18
Base Vegan
19
Base Zero E
20
Base Zero E Fruit
21 Neutral Soya Base
22 Base Purolat
23 Gelato Slice
25
Flavoring Chart
UPDATED 10/2016
Advanced Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
300g10.6ozPreGel Totalbase®
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
2
Superior Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
60g
2.1 oz
PreGel Piucremoso
500g17.6ozsugar
60g
2.1oz
PreGel Dextrose
300g10.6ozPreGel Totalbase®
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
3
TOTALBASE
®
ICE CREAM (10% BUTTERFAT)
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2300g81.1ozwhole milk
1000g35.3ozheavy cream
540g19.0ozsugar
80g2.8ozPreGel Dextrose
300g10.6ozPreGel Totalbase®
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
4
Advanced Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g
5.3oz
heavy cream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
150g
5.3oz
PreGel Nonfat Dry Milk
150g
5.3oz.
PreGel Diamant 50
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
5
Large Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
2100g
74.1oz
PreGel Nonfat Dry Milk
2100g 74.1oz
PreGel Diamant 50
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
6
Superior Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g
5.3oz
heavy cream
60g2.1ozPreGel Piucremoso
540g19.0oz sugar
60g2.1ozPreGel Dextrose
150g
5.3oz
PreGel Nonfat Dry Milk
150g
5.3oz
PreGel Diamant 50
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
7
Superior Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
840g
29.6oz
PreGel Piucremoso
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
2100g
74.1oz
PreGel Nonfat Dry Milk
2100g 74.1oz
PreGel Diamant 50
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
8
DIAMANT 50
ICE CREAM (10% BUTTERFAT)
(HOT PROCESS – SINGLE BATCHES)
GRAMS OUNCESINGREDIENTS
2300g81.1ozwhole milk
1000g
35.3oz
heavy cream
540g19.0ozsugar
80g2.8ozPreGel Dextrose
140g
4.9oz
PreGel Nonfat Dry Milk
150g
5.3oz
PreGel Diamant 50
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
9
Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
450g
15.9oz
PreGel Maximapan 150
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
10
Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
6300g 222.2oz
PreGel Maximapan 150
See Dosage Chart: p.25-26
PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
11
Advanced Recipe
FRUTTOSA ®
– U S IN G 0% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2500g88.2ozwater
250g8.8ozPreGel Fortefrutto®
10g
0.4oz fresh lemon juice
650g
22.9oz
sugar
100g
3.5oz
PreGel Dextrose
140g4.9ozPreGel Fruttosa®
15g0.5ozPreGel SetaGel Vellutina®
(Sorbitol Paste)
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour, or pour the mix
in the pasteurizer and cook to 65°C/149°F (optional for
Hot Process).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
12
Superior Recipe
FRUTTOSA ®
– U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.9ozwater
550g
19.4oz
sugar
100g
3.5oz
PreGel Dextrose
140g4.9ozPreGel Fruttosa®
1000g
35.3oz
fruit pulp
100g
3.5oz
PreGel Fortefrutto®
20g
0.7oz
PreGel SetaGel Vellutina®
(Sorbitol Paste)
10g
0.4oz
fresh lemon juice
METHOD OF PREPARATION
1. Combine water, sugar, PreGel Dextrose and PreGel Fruttosa®;
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Pour into the batch freezer and freeze accordingly.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
13
LEMON 50
– LE M O N S OR B ET T O
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwater
1200g
42.3oz
sugar
150g
5.3oz
PreGel Lemon 50
METHOD OF PREPARATION
1. Combine all ingredients in a large bucket and mix well with an
immersion blender.
2. Place into a batch freezer and process according to
manufacturer instructions
LEMON 50
– LE M O N GEL AT O
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozmilk
150g
5.3oz
cream
540g
19.1oz
sugar
60g
2.1oz
PreGel Dextrose
300g
10.6oz
PreGel Totalbase®
150g
5.3oz
PreGel Lemon 50
METHOD OF PREPARATION
1. Combine all ingredients in a large bucket and mix well with an
immersion blender.
2. Place into a batch freezer and process according to
manufacturer instructions
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
14
Standard Recipe
BASE ALLEGRA
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.9ozwater
750g
26.5oz
wine, any type
450g15.9ozsugar
480g16.9ozPreGel Base Allegra
450g
15.9oz
berries, any type
50g1.8ozPreGel Fortefrutto®
10g0.4ozPreGel Fibraplus
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pour in batch freezer and freeze.
* For recipes using beer or liquor, visit PreGel’s recipe database
at www.pregelamerica.com and click on the Recipes tab.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
15
Standard Recipe
DIETETIC MILK BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozmilk
750g
26.5oz
PreGel Dietetic Milk Base
Suggested Flavorings:
350g12.3ozPreGel Cacaopat
Traditional Paste
350g
12.3oz
PreGel Hazelnut Piemonte Traditional Paste
350g
12.3oz
PreGel Pistachio Sicilia
Traditional Paste
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above-mentioned Traditional Pastes; blend with
an immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
16
Standard Recipe
DIETETIC FRUIT BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2000g70.5ozwater
480g
16.9oz
PreGel Dietetic Fruit Base
1300g
45.9oz
fresh fruit pulp
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
17
Standard Recipe
BASE VEGAN
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2500g
88.2oz
water or vegetable milk
375g13.2ozPreGel Base Vegan
500-675g 17.6-23.8ozsugar
METHOD OF PREPARATION
1. Heat water or vegetable milk to boiling.
2. Mix together PreGel Base Vegan and sugar
3. Pour liquid over powder mixture.
4. Let age for 1 hour to overnight.
5. Flavor with PreGel Traditional Pastes or Fortefrutto.
6. Pour in batch freezer and freeze
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
18
Standard Recipe
BASE ZERO E
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
690g24.2ozsugar
300g
10.5oz
PreGel Base Zero E
300g
10.5oz
cream
3000g
105.0oz
milk
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
19
Standard Recipe
BASE ZERO E FRUIT
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.5ozwater
300g
10.5oz
PreGel Base Zero E Fruit
1500g
52.5oz
fresh fruit pulp
750g
26.25oz
sugar
METHOD OF PREPARATION
1. Combine water, PreGel Base ZeroE Fruit, and sugar
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Add in fresh fruit pulp and emulsify.
7. Pour into the batch freezer and freeze accordingly.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
20
Standard Recipe
NEUTRAL SOYA B ASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwater
1500g
52.3oz
PreGel Neutral Soya Base (Soy Base)
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
21
Standard Recipe
BASE PUROLAT
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
660g23.3ozsugar
300g10.6ozcream
300g
10.6oz
PreGel Base Purolat
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
22
Gelato Slice
SALTED CARMEL
GELATO
GRAMS OUNCESINGREDIENTS
1250g44.1ozwhole milk
550g
19.4oz
PreGel Salted Caramel
Super Sprint
METHOD OF PREPARATION
1. In a large container, combine all ingredients.
2. Mix well with an immersion blender for 2-3 minutes.
3. Place in gelato batch freezer and follow the machine
instructions.
Gelato Slice
PRONTO FLAMENCO
SPONGE CAKE
FOR GEL ATO SL IC E
( GL UTEN FREE)
GRAMS OUNCESINGREDIENTS
500g
17.6oz
PreGel Pronto Flamenco
115g4.1ozwater
250g8.8ozeggs
METHOD OF PREPARATION
1. Mix together all of the ingredients in a mixer fitted with the
whip attachment.
2. Whip at medium speed for 3 minutes
3. Spread onto desired pan or buttered mold and bake at
329°F (165°C)
4. Cool and cut to fill Gelato pan with PreGel Gelato Slice
spacing tool.
*add 5-10% PreGel Cacao Togo to make chocolate flavored*
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
23
GELATO SLICE KIT
Gelato Slice - Continued
CARAMEL APPLE
GELATO SLICE
METHOD OF ASSEMBLY
1. Place baked PreGel Pronto Flamenco Gluten Free sponge,
fitted with the PreGel Gelato Slice spacing tool.
2. Layer 1 recipe of PreGel Salted Caramel Super Sprint over the
cake. Use the Channel forming tool to make channels in gelato.
3. Freeze solid in blast freezer.
4. Pipe PreGel Apple Pie Arabeschi into the solid channels. Press
another layer of PreGel Pronto Flamenco sponge cake onto
the Arabeschi, making sure there are no air bubbles.
5. Freeze while another recipe of PreGel Salted Caramel
Super Sprint is freezing in a batch freezer.
6. Evenly spread PreGel Salted Caramel Super Sprint over
sponge. Freeze solid.
7. Add a layer of PreGel Apple Pie Arabeschi and let set in blast
freezer for a few minutes before transferring to display case.
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
24
Flavor Dosages
G E L AT O F L AV OR S
CODE
PRODUCT
50002
Amaretto (Chocolate Almond Liqueur)
25602
Biscotto (Cookie)
12372
Blue Angel (Fruity Banana)
1.2oz (35g) / 35.2oz (1 kg) of base
53072
Bubble Gum
1.2oz (35g) / 35.2oz (1 kg) of base
56522
Cacaopat (Chocolate − Unsweet)
27522
Caffé Barista (Cappuccino)
50202
Caramel
0.7-1.2oz (20-35g) / 35.2oz (1 kg) of base
27406
Caramelllatte (Caramel & Milk)
0.8-1.2oz (25-35g) / 35.2oz (1 kg) of base
54802
Chocolate-Hazelnut
58472
Cinnamon
50402
Coconut
2.4oz (70g) / 35.2oz (1 kg) of base
28072
Coffee Costa d`Oro (Espresso)
2.4oz (70g) / 35.2oz (1 kg) of base
53272
Crema Walnut
2.4oz (70g) / 35.2oz (1 kg) of base
24002
Crema Whiskey
3.5oz (100g) / 35.2oz (1 kg) of base
50702
Gianduia (Dark Chocolate Hazelnut)
4.5-5.2oz (130-150g) / 35.2oz (1 kg) of base
••
••
••
•• •••
• •••
•• •••
••
••••
•••
•••••
•••••
•
•
•••••
Gianduiotto Rock
5.2-5.9oz (150-170g) / 35.2oz (1 kg) of base
••••
Hazelnut Piemonte
2.4-4.5oz (70-130g) / 35.2oz (1 kg) of base
•••••
Hazelnut Regina
2.8-4.2oz (80-120g) / 35.2oz (1 kg) of base
••••
91302
51402
51502
(Chocolate & Hazelnut Pieces)
(Dark Roasted Hazelnut)
(Premium Light Toasted Hazelnut)
DOSAGE
CERTIFICATIONS
1.7oz (50g) / 35.2oz (1kg) of base
2.4-2.8oz (70-80g) / 35.2oz (1 kg) of base
2.4-3.5oz (70-100g) / 35.2oz (1 kg) of base
1.7oz (50g) / 35.2oz (1 kg) of base
4.2oz (120g) / 35.2oz (1 kg) of base
0.8-1.2oz (25-35g) / 35.2oz (1 kg) of base
50802
Malaga (Rum-Soaked Raisins)
2.4oz (70g) / 35.2oz (1 kg) of base
51172
Mint – Green
1.2oz (35g) / 35.2oz (1 kg) of base
59872
Mint – White
1.2oz (35g) / 35.2oz (1 kg) of base
54772
Pannacotta (Cooked Cream)
3.5oz (100g) / 35.2oz (1 kg) of base
24502
Peanut
4.2oz (120g) / 35.2oz (1 kg) of base
53702
Pistachio Crema (Pistachio & Almond)
2.4oz (70g) / 35.2oz (1 kg) of base
31272
Pistachio Primavera
3.5oz (100g) / 35.2oz (1 kg) of base
06872
Pistachio Pure Anatolia
3.5oz (100g) / 35.2oz (1 kg) of base
•••
•••••
••••
••
•••••
•
••••
••••
Pistachio Pure Green
3.5oz (100g) / 35.2oz (1 kg) of base
•••••
28322
Prontociocc (Chocolate)
3.5-5.2oz (100-150g) / 35.2oz (1 kg) of base
55202
Roasted Almond
2.4-3.5oz (70-100g) / 35.2oz (1 kg) of base
73202
Salted Peanut
4.2oz (120g) / 35.2oz (1 kg) of base
36122
Sweet Almond
3.5oz (100g) / 35.2oz (1 kg) of base
91802
Tiramisù Veneziano (Italian Cake)
2.8oz (80g) / 35.2oz (1 kg) of base
52102
Torrone (Nougat)
2.4oz (70g) / 35.2oz (1 kg) of base
•••••
•••
•••••
•••
•
••
0.8-1.4oz (25-40g) / 35.2oz (1 kg) of base
•
••
••
•••
82702
26402
(Slightly Roasted Pure Pistachio)
Vanilla Mexico Superior
(French Vanilla)
23502
Vanilla Purissima Bean (Vanilla Bean)
1.2oz (35g) / 35.2oz (1 kg) of base
48902
Vanilla Velvet (American Vanilla)
1.0oz (30g) / 35.2oz (1 kg) of base
55502
White Chocolate
3.5oz (100g) / 35.2oz (1 kg) of base
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
25
Flavor Dosages
CODE
PRODUCT
F RU I T F L AV O R S
40472
Flavor Dosages
PO WD E R E D
F LAV O R S
DOSAGE
CERTIFICATIONS
Banana
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
46772
Bilberry (European Blueberry)
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
46872
Blackberry
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
45672
Cherry
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
••••
••••
•••
•••
45972
Forest Berries
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
••••
43072
Grape
1.0–2.4oz (30-70g) / 35.2oz (1kg) of base
45172
Green Apple
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
46172
Kiwi
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
47772
Mango
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
40372
Orange
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
46072
Passion Fruit
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
42072
Peach
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
41472
Pear
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
40272
Pineapple
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
09272
Pink Guava
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
48072
Pomegranate
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
46272
Raspberry
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
45872
Strawberry
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
47572
Wild Strawberry
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base
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CODE
PRODUCT
DOSAGE
CERTIFICATIONS
306038
Lemon 50
1.76oz (50g) / 33.8oz (1liter) of water
••••
1.0oz (30g) / 33.8oz (1liter)of milk
•
1.0–1.7oz (30–50g) / 35.2oz (1kg) of base
••
307028
307138
(Bilberries, Raspberries & Black Currants)
Mascarpone 30
(Italian Cream Cheese)
Yoggi® (Yogurt)
PreGel AMERICA Standard Recipe Book
UPDATED 10/2016
26
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