|
NUTRITIONAL INFORMATION
When reconstituted as per mixing instructions
|
|
|
Average Quantity per 100g
|
|
Energy
|
683kJ (163Cal)
|
|
Protein
|
4.8g
|
|
Fat, Total
|
4.9g
|
|
- Saturated
|
3.2g
|
|
Carbohydrate
|
24.8g
|
|
- Sugars
|
23.0g
|
|
Dietary Fibre
|
0.7g
|
|
Sodium
|
117mg
|
Ingredients: Milk Solids, Sugar, Maltodextrin, Vegetable Gums (460, 466, 412, 407), Food Acids (330, 334), Emulsifiers (450, 452, 322 Soy), Flavor, Yogurt Powder (Milk, Culture)
Product Code: D023
Packaging: Yo-Scoop powder base is packed in airtight food-grade, foil-laminate bags – 5 x 2.15 kg bags (or 10.75 kg) per carton.
Storage / Shelf Life: Storage is below 25º Celsius (77ºF) with a shelf life of 12 months. After mixing, it is stored below 5º Celsius (41ºF) and used within 3 days.
Yield: Each bag is mixed into 3.5 litres of water and/or milk depending on the specific gelato recipe and desired texture: milky vs. sorbet’ish. Each bag then yields ~5.65 kg. Each carton yields 28.25 kg (~31.1 liters) of liquid base ready for freezing down in a soft serve machine. This is equivalent to 377 serves of 75g (2.6 ounce) or 283 x 100 gram (3.5 oz) serves per carton.
....
|
|
Mixing:
(With normal gelato, at this point it is usually pasteurized, but yogurts curdle when heat is applied to milk protein and acids. It will also kill all the beneficial yogurt bacteria. This step is therefore usually skipped but care should be taken to use the best hygiene practices during mixing and storage and only use pasteurized milk and/or a clean source of water should it be used for mixing.)
-
Add any purees if you want to pre-mix purees into the gelato.
-
Pour into Batch Freezer and freeze down
-
Add fruit puree as a ripple during extrusion if preferred.
Applications:
- Fruit Flavored or plain Yogurt Gelato
Halal Status: This product is Halal.
|
