PreGel Totalbase, Diamant 50, Maximapan 150, Fruttosa, Lemon 50, Allegra, Dietetic Milk Base, Dietetic Fruit Base, Vegan, Zero E, Zero E Fruit, Neutral Soya, Purolat, Salted Caramel, Caramel Apple, Pronto Flamenco Standard Recipe Book

PreGel AMERICA

Standard Recipe Book – Gelato

UPDATED 10/2016

PreGel AMERICA

Standard Recipe Book – Gelato

Table of Contents

6

7

8

9

2 Totalbase

®

– Advanced

3 Totalbase

®

– Superior

4 Totalbase

®

– Ice Cream (10% Butterfat)

5 Diamant 50 (Single Batch) – Advanced

Diamant 50 (Multiple Batches) – Advanced

Diamant 50 (Single Batch) – Superior

Diamant 50 (Multiple Batches) – Superior

Diamant 50 (Single Batch) – Ice Cream (10% Butterfat)

10 Maximapan 150 (Single Batch) – Advanced

11 Maximapan 150 (Multiple Batches) – Advanced

12 Fruttosa

®

– 0% Fruit

13 Fruttosa

®

– 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 OUNCES INGREDIENTS

See Dosage Chart: p.25-26

PreGel

®

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 OUNCES INGREDIENTS

60g 2.1 oz PreGel Piucremoso

60g 2.1oz

See Dosage Chart: p.25-26

PreGel Dextrose

PreGel

®

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 OUNCES INGREDIENTS

See Dosage Chart: p.25-26

PreGel

®

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 OUNCES INGREDIENTS

150g 5.3oz heavy cream

150g

150g

5.3oz

5.3oz.

See Dosage Chart: p.25-26

PreGel Nonfat Dry Milk

PreGel Diamant 50

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 OUNCES INGREDIENTS

42000g 1481.2oz whole milk

2100g 74.1oz

7560g 266.7oz heavy cream sugar

840g

2100g

29.6oz

74.1oz

2100g 74.1oz

See Dosage Chart: p.25-26

PreGel Dextrose

PreGel Nonfat Dry Milk

PreGel Diamant 50

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 OUNCES INGREDIENTS

150g 5.3oz heavy cream

150g

150g

5.3oz

5.3oz

See Dosage Chart: p.25-26

PreGel Nonfat Dry Milk

PreGel Diamant 50

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 OUNCES INGREDIENTS

42000g 1481.2oz whole milk

2100g 74.1oz

840g 29.6oz heavy cream

PreGel Piucremoso

7560g 266.7oz

840g 29.6oz

2100g

2100g

74.1oz

74.1oz

See Dosage Chart: p.25-26 sugar

PreGel Dextrose

PreGel Nonfat Dry Milk

PreGel Diamant 50

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 OUNCES INGREDIENTS

1000g 35.3oz heavy cream

140g

150g

4.9oz

5.3oz

See Dosage Chart: p.25-26

PreGel Nonfat Dry Milk

PreGel Diamant 50

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

MAXIMAPAN 150

(HOT PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

450g 15.9oz

See Dosage Chart: p.25-26

PreGel Maximapan 150

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

MAXIMAPAN 150

(HOT PROCESS – MULTIPLE BATCHES)

GRAMS OUNCES INGREDIENTS

42000g 1481.2oz whole milk

2100g 74.1oz

7560g 266.7oz heavy cream sugar

840g 29.6oz

6300g 222.2oz

See Dosage Chart: p.25-26

PreGel Dextrose

PreGel Maximapan 150

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

®

– USING 0% FRUIT

(COLD & HOT PROCESS –

SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

PreGel

®

10g 0.4oz

650g fresh lemon juice

22.9oz sugar

100g 3.5oz PreGel Dextrose

PreGel

®

PreGel 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

®

– USING 30% FRUIT

(COLD & HOT PROCESS –

SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

550g

100g

1000g

100g

20g

10g

19.4oz sugar

3.5oz PreGel Dextrose

PreGel

®

35.3oz fruit pulp

3.5oz PreGel Fortefrutto

®

0.7oz PreGel SetaGel Vellutina

®

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

– LEMON SORBETTO

(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

1200g

150g

42.3oz sugar

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

– LEMON GELATO

(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

150g

540g

60g

300g

150g

5.3oz cream

19.1oz sugar

2.1oz PreGel Dextrose

10.6oz PreGel Totalbase

®

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 OUNCES INGREDIENTS

750g 26.5oz wine, any type

450g 15.9oz berries, any type

PreGel

®

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 OUNCES INGREDIENTS

750g 26.5oz

Suggested Flavorings:

PreGel Dietetic Milk Base

350g

350g

12.3oz

12.3oz

PreGel Hazelnut Piemonte

PreGel Pistachio Sicilia

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 OUNCES INGREDIENTS

480g

1300g

16.9oz PreGel Dietetic Fruit Base

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 OUNCES INGREDIENTS

2500g 88.2oz water or vegetable milk

500-675g 17.6-23.8oz sugar

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 OUNCES INGREDIENTS

300g

300g

3000g

10.5oz PreGel Base Zero E

10.5oz cream

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 OUNCES INGREDIENTS

300g

1500g

750g

10.5oz PreGel Base Zero E Fruit

52.5oz fresh fruit pulp

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 BASE

(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

1500g 52.3oz PreGel Neutral Soya 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 OUNCES INGREDIENTS

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 OUNCES INGREDIENTS

550g 19.4oz PreGel Salted Caramel

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 GELATO SLICE

(GLUTEN FREE)

GRAMS OUNCES INGREDIENTS

500g 17.6oz PreGel Pronto Flamenco

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

GELATO FLAVORS

CODE PRODUCT

50002 Amaretto

(Chocolate Almond Liqueur)

25602 Biscotto

(Cookie)

12372 Blue Angel

(Fruity Banana)

53072 Bubble Gum

56522 Cacaopat

(Chocolate − Unsweet)

27522 Caffé Barista

(Cappuccino)

50202 Caramel

27406

Caramelllatte

(Caramel & Milk)

54802 Chocolate-Hazelnut

58472 Cinnamon

50402 Coconut

28072

Coffee Costa d`Oro

(Espresso)

53272 Crema Walnut

24002 Crema Whiskey

50702 Gianduia

(Dark Chocolate Hazelnut)

91302

51402

51502

Gianduiotto Rock

(Chocolate & Hazelnut Pieces)

Hazelnut Piemonte

(Dark Roasted Hazelnut)

Hazelnut Regina

(Premium Light Toasted Hazelnut)

50802 Malaga

(Rum-Soaked Raisins)

51172

Mint – Green

59872 Mint – White

54772 Pannacotta

(Cooked Cream)

24502 Peanut

53702 Pistachio Crema

(Pistachio & Almond)

31272

Pistachio Primavera

06872 Pistachio Pure Anatolia

82702

Pistachio Pure Green

(Slightly Roasted Pure Pistachio)

28322 Prontociocc

(Chocolate)

55202 Roasted Almond

73202 Salted Peanut

36122 Sweet Almond

91802

Tiramisù Veneziano

(Italian Cake)

52102 Torrone

(Nougat)

26402

Vanilla Mexico Superior

(French Vanilla)

23502 Vanilla Purissima Bean

(Vanilla Bean)

48902 Vanilla Velvet

(American Vanilla)

55502

White Chocolate

DOSAGE

1.7oz (50g) / 35.2oz (1kg) of base

2.4-2.8oz (70-80g) / 35.2oz (1 kg) of base

1.2oz (35g) / 35.2oz (1 kg) of base

1.2oz (35g) / 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

0.7-1.2oz (20-35g) / 35.2oz (1 kg) of base

0.8-1.2oz (25-35g) / 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

2.4oz (70g) / 35.2oz (1 kg) of base

2.4oz (70g) / 35.2oz (1 kg) of base

2.4oz (70g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

4.5-5.2oz (130-150g) / 35.2oz (1 kg) of base

5.2-5.9oz (150-170g) / 35.2oz (1 kg) of base

2.4-4.5oz (70-130g) / 35.2oz (1 kg) of base

2.8-4.2oz (80-120g) / 35.2oz (1 kg) of base

2.4oz (70g) / 35.2oz (1 kg) of base

1.2oz (35g) / 35.2oz (1 kg) of base

1.2oz (35g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

4.2oz (120g) / 35.2oz (1 kg) of base

2.4oz (70g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

3.5-5.2oz (100-150g) / 35.2oz (1 kg) of base

2.4-3.5oz (70-100g) / 35.2oz (1 kg) of base

4.2oz (120g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

2.8oz (80g) / 35.2oz (1 kg) of base

2.4oz (70g) / 35.2oz (1 kg) of base

0.8-1.4oz (25-40g) / 35.2oz (1 kg) of base

1.2oz (35g) / 35.2oz (1 kg) of base

1.0oz (30g) / 35.2oz (1 kg) of base

3.5oz (100g) / 35.2oz (1 kg) of base

CERTIFICATIONS

• •

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•

•

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• • • • •

• • •

• • • • •

• • •

•

• •

•

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PreGel AMERICA Standard Recipe Book

UPDATED 10/2016

25

Flavor Dosages

FRUIT FLAVORS

CODE PRODUCT

40472 Banana

46772 Bilberry

(European Blueberry)

46872 Blackberry

45672 Cherry

45972

Forest Berries

(Bilberries, Raspberries & Black Currants)

43072 Grape

45172 Green Apple

46172 Kiwi

47772 Mango

40372

Orange

46072 Passion Fruit

42072 Peach

41472 Pear

40272

Pineapple

09272 Pink Guava

48072 Pomegranate

46272 Raspberry

45872 Strawberry

47572 Wild Strawberry

DOSAGE

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

1.0–2.4oz (30-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

0.7–2.4oz (20-70g) / 35.2oz (1kg) of base

CERTIFICATIONS

• • • •

• • • •

• • •

• • •

• • • •

• • •

• • •

• • • •

• • • •

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Flavor Dosages

POWDERED

FLAVORS

CODE PRODUCT

306038 Lemon 50

307028

Mascarpone 30

(Italian Cream Cheese)

307138 Yoggi ®

(Yogurt)

DOSAGE

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

CERTIFICATIONS

• • • •

•

• •

PreGel AMERICA Standard Recipe Book

UPDATED 10/2016

26