Discover our Neutral Nature, It is a high-quality professional product carefully formulated and produced in our laboratories in Turin.
This essential ingredient is the secret to obtaining a creamy ice cream with the perfect consistency, capable of satisfying even the most demanding palates.
SaporePuro has developed a precisely balanced blend of thickeners to ensure excellent results in the ice cream production process. The combination of Italian Carob seed flour, guar seed flour and a pinch of maltodextrin allows for a highly functional blend that ensures excellent consistency and stability to the ice cream.
Main Features
- Recommended Dosage: 4-5 grams per kilogram of mixture.
- Composition: Carob seed flour, guar seed flour, maltodextrin. Does not contain emulsifiers.
- Activation: the ideal activation temperature is 82°C, therefore for milk-based ice creams that are pasteurized; they do their job even when cold.
- Format: Packs of 50gr, 250gr, 500gr, 1kg and 10kg B2B format
- Fields of Use: Ideal for ice cream and granitas.
- Gluten Free: Also suitable for those following a gluten-free diet.
Instructions for Use
To get the best results with our "Natura" Gelato Neutralizer, carefully follow the dosage and activation instructions.
During the high pasteurization cycle, bring the mixture to a temperature of 85°C. This allows the thickeners to work at their best, ensuring a creamy and stable structure for your ice cream.
If you prefer, you can use the Neutral for Ice Cream even without the need for pasteurization, still maintaining excellent results.
Recommended Recipe: Vanilla Ice Cream
Here is a delicious recipe to take full advantage of the qualities of our Gelato Neutralizer:
Ingredients:
- 600 g of fresh milk
- 200 g of fresh cream
- 120 g of sugar
- 5 gr of SaporePuro NATURA Gelato Neutralizer
- 35 g of skimmed milk powder (SP-MILK)
- 40 g of dextrose
- Seeds of 1 vanilla bean
Procedure:
- Mix the milk and cream in a saucepan.
- In a bowl, weigh the sugar, add the Neutro per Gelato, the skimmed milk powder "SPMILK" and the dextrose. Mix the powdered ingredients.
- Pour the powder mixture into the liquids slowly, mixing well.
- Bring the mixture to 82°C, stirring continuously.
- Once it reaches temperature, remove from heat and add the vanilla seeds.
- Let sit for 30 minutes for the flavors to develop.
- Chill the mixture in the refrigerator for at least 4 hours.
- Proceed with the preparation of the ice cream using your ice cream maker.
Thanks to the balanced mix of thickeners in SaporePuro 5CF Gelato Neutralizer, you will obtain an ice cream with a creamy and silky consistency, which will maintain its structure even during storage.
Why Choose SaporePuro?
Our Gelato Neutralizer is the result of careful research and development, designed to help you create high-quality artisanal gelato. The balanced formula guarantees a perfect texture and long-lasting stability, allowing you to offer an excellent product to your customers.
Take your gelato to the next level with SaporePuro NATURA Gelato Neutralizer and make sure you have a trusted ally in your production.
Order now the SaporePuro NATURA Gelato Neutralizer and start creating irresistible ice creams that will conquer every palate!
GLUTEN FREE