Mixes for production of the frozen yogur

72104. Base for morozh.kompleks. FROZEN YOGURT (package of 1.5 kg.) Complex base for the instant frozen yogurt (Frozen yogurt).

Organoleptic characteristics:
Powdery mix, with pleasant aroma, without foreign smells and smack

Sostav:sakhar, the fat-free powdered milk, glucosic syrup, a dextrose, milk protein, vegetable fibers, the acidity regulator lemon E330 acid, fragrances identical natural, the dry fat-free yogurt, the E412 stabilizer, emulsifiers: E472b, E477; soy flour. Allergens: soy, milk and its derivatives, corn; may contain also traces of a peanut, the eggs, nuts and products containing gluten. Does not contain GMO.

Humidity (%): 2.00
Power value in 100 g of a product (kcal.): 378.00

Country of origin: Italy
Expiration date: 24 months.
Storage conditions: to store far from sources of heat and sunshine at a temperature from 5 to 25 °C

Recommendations about application:
The basic recipe for preparation of the frozen yogurt (soft ice cream): to mix 1 packing (1.5 kg) of the YOGHURT FROZEN base and 3,5 l of water. To allow to stand the received mix of 10 min., then to load into a milling cutter for soft ice cream. The recipe with additive of fresh yogurt: to mix 1 packing (1.5 kg) of the YOGHURT FROZEN base, 2 l of water, 1 l of milk and 0,5 kg of yogurt (fat content of yogurt is selected to taste). To allow to stand the received mix of 10 min., then to load into a milling cutter for soft ice cream. Drinking sorbet: to mix 1 packing (1.5 kg) of the YOGHURT FROZEN base, 2 l of water and 2 l of milk (or yogurt) by means of the submersible mixer / blender to homogeneous mass, to allow to stand the received mix of 10 min., then to load into a granitor.