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Base Zero E

Base Zero E


Recipe Created By:
PreGel Professional Training Center

Base Zero E

690g (24.3oz)
300g (10.6oz)
300g (10.6oz)
3000g (105.8oz)

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.