PreGel AMERICA Standard Recipe Book – Gelato

PreGel AMERICA
Standard Recipe Book – Gelato
PreGel AMERICA
Standard Recipe Book – Gelato
Table of Contents
2Totalbase® – Advanced
3Totalbase® – Superior
4
Diamant 50 (Single Batch) – Advanced
5
Diamant 50 (Multiple Batches) – Advanced
6
Diamant 50 (Single Batch) – Superior
7
Diamant 50 (Multiple Batches) – Superior
8
Maximapan 150 (Single Batch) – Advanced
9
Maximapan 150 (Multiple Batches) – Advanced
10Fruttosa® – 0% Fruit
11Fruttosa® – 30% Fruit
12Fruttosa® – Sugar Base
13
Base Allegra – Alcohol Base
14
Dietetic Milk Base
15 Dietetic Fruit Base
16 Neutral Soya Base
17
Flavoring Chart
Advanced Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
300g10.6ozPreGel Totalbase®
See Dosage Chart: 17-18
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
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Superior Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
60g
2.1 oz
PreGel Piucremoso
500g17.6ozsugar
60g
2.1oz
PreGel Dextrose
300g10.6ozPreGel Totalbase®
See Dosage Chart: 17-18
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
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Advanced Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g
5.3oz
heavy cream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
150g
5.3oz
PreGel Nonfat Dry Milk
150g
5.3oz.
PreGel Diamant 50
See Dosage Chart: 17-18
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
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Advanced Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
2100g
74.1oz
PreGel Nonfat Dry Milk
2100g 74.1oz
PreGel Diamant 50
See Dosage Chart: 17-18
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
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Superior Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g
5.3oz
heavy cream
60g2.1ozPreGel Piucremoso
540g19.0oz sugar
60g2.1ozPreGel Dextrose
150g
5.3oz
PreGel Nonfat Dry Milk
150g
5.3oz
PreGel Diamant 50
See Dosage Chart: 17-18
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
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Superior Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
840g
296oz
PreGel Piucremoso
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
2100g
74.1oz
PreGel Nonfat Dry Milk
2100g 74.1oz
PreGel Diamant 50
See Dosage Chart: 17-18
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
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Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwhole milk
150g5.3ozheavy cream
540g190ozsugar
60g2.1ozPreGel Dextrose
450g
15.9oz
PreGel Maximapan 150
See Dosage Chart: 17-18
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
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Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCESINGREDIENTS
42000g
1481.2oz
whole milk
2100g
74.1oz
heavy cream
7560g
266.7oz
sugar
840g
29.6oz
PreGel Dextrose
6300g 222.2oz
PreGel Maximapan 150
See Dosage Chart: 17-18
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
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Advanced Recipe
FRUTTOSA ®
– U S IN G 0% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2500g88.2ozwater
250g8.8ozPreGel Fortefrutto®
10g
0.4oz fresh lemon juice
650g
22.9oz
sugar
100g
3.5oz
PreGel Dextrose
140g4.9ozPreGel Fruttosa®
15g0.5ozPreGel Vellutina®
(Sorbitol Paste)
See Dosage Chart: 17-18
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, 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
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Superior Recipe
FRUTTOSA ®
– U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.9ozwater
1000g35.3ozfruit pulp
100g3.5ozPreGel Fortefrutto®
10g
0.4oz fresh lemon juice
550g
19.4oz
sugar
100g3.5ozPreGel Dextrose
20g
0.7oz
PreGel Vellutina®
140g4.9ozPreGel Fruttosa®
See Dosage Chart: 17-18
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 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
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Superior Recipe I I
FRUTTOSA ®
– U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.9ozwater
550g
19.4oz
sugar
100g
3.5oz
PreGel Dextrose
140g4.9ozPreGel Fruttosa®
1000g
35.3oz
fruit pulp
100g
3.5oz
PreGel Fortefrutto®
20g0.7ozPreGel Vellutina®
10g
0.4oz
fresh lemon juice
See Dosage Chart: 17-18
PreGel Flavor
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
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Standard Recipe
BASE ALLEGRA
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
1500g52.9ozwater
750g
26.5oz
wine, any type
450g15.9ozsugar
480g16.9ozPreGel Base Allegra
450g
15.9oz
berries, any type
50g1.8ozPreGel Fortefrutto®
10g0.4ozPreGel Fibraplus
See Dosage Chart: 17-18
PreGel Flavor
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
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Standard Recipe
DIETETIC MILK BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozmilk
750g
26.4oz
PreGel Dietetic Milk Base
Suggested Flavorings:
350g12.3ozPreGel Cacaopat
Traditional Paste
350g
12.3oz
PreGel Hazelnut Piemonte Traditional Paste
350g
12.3oz
PreGel Pistachio Sicilia
Traditional Paste
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
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Standard Recipe
DIETETIC FRUIT BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
2000g70.5ozwater
480g
16.9oz
PreGel Dietetic Fruit Base
1300g
45.9oz
fresh fruit pulp
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
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Standard Recipe
NEUTRAL SOYA BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCESINGREDIENTS
3000g105.8ozwater
1500g
52.3oz
PreGel Neutral Soya Base (Soy Base)
Suggested Flavorings:
350g12.3ozPreGel Cacaopat
Traditional Paste
350g
12.3oz
PreGel Hazelnut Piemonte Traditional Paste
350g
12.3oz
PreGel Pistachio Sicilia
Traditional Paste
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
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Flavor Dosages
GEL AT O F L AV OR S
Code
Product
Dosage
Code
Product
Dosage
50002
Amaretto Traditional Paste
200g (7.0oz)
28322
Prontociocc Traditional Paste
400g (14.0oz)
(Chocolate Almond Liqueur)
25602
Biscotto Traditional Paste
(Chocolate)
200g (7.0oz)
(Cookie)
12372
Blue Angel Traditional Paste
140g (5.0oz)
(Fruity Banana)
53072
Bubble Gum Traditional Paste
140g (5.0oz)
56522
Cacaopat Traditional Paste
400g (14.0oz)
(Chocolate − Unsweet)
27502
Cappuccino Traditional Paste
200g (7.0oz)
50202
Caramel Traditional Paste
140g (5.0oz)
27406
Caramelllatte Traditional Paste
140g (5.0oz)
55202
Roasted Almond Traditional Paste
280g (10.0oz)
73202
Salted Peanut Traditional Paste
480g (17.0oz)
51902
Tartufo al Bacio Traditional Paste
520g (18.3oz)
(Chocolate & Whole Hazelnuts)
52002
Chocolate-Hazelnut Traditional Paste
480g (17.0oz)
58472
Cinnamon Traditional Paste
140g (5.0oz)
50402
Coconut Traditional Paste
280g (10.0oz)
28072
Coffee Costa d`Oro Traditional Paste
280g (10.0oz)
53702
52102
26402
280g (10.0oz)
Vanilla Mexico Superior
Traditional Paste
140 (5.0)
(French Vanilla)
23502
Vanilla Purissima Bean
Traditional Paste
140g (5.0oz)
(Vanilla Bean)
48902
Vanilla Velvet Traditional Paste
140g (5.0oz)
(American Vanilla)
(Espresso)
55502
White Chocolate Traditional Paste
280 (10.0)
Crema Pistachio Traditional Paste
280g (10.0oz)
04208
Yoggi 30 Powdered Flavor
120 (4.0)
520g (18.3oz)
04281
400g (14.0oz)
52305
Gianduia Traditional Paste
Green Pure Pistachio
Traditional Paste
®
(Yogurt − KSA Dairy)
Yoggi 30® Powdered Flavor
120 (4.0)
(Yogurt − KSA Dairy)
(Dark Chocolate Hazelnut)
82702
Torrone Traditional Paste
(Nougat)
(Pistachio & Almond)
50702
280g (10.0oz)
(Italian Cake)
(Caramel & Milk)
54802
Tiramisù Traditional Paste
Zabajone Vittoria Traditional Paste
350 (12.0)
(Egg & Marsala)
(Slightly Roasted Pure Pistachio)
51402
Hazelnut Piemonte Traditional Paste
280g (10.0oz)
(Dark Roasted Hazelnut)
51502
Hazelnut Regina Traditional Paste
See next page for Fruit Flavors
280g (10.0oz)
(Premium Light Toasted Hazelnut)
50802
Malaga Traditional Paste
280g (10.0oz)
(Rum Soaked Raisins)
04544
Mascarpone Powdered Flavor
120g (4.0oz)
(Italian Cream Cheese)
51172
Mint – Green Traditional Paste
140g (5.0oz)
59872
Mint – White Traditional Paste
140g (5.0oz)
61602
Oro D’Oro Traditional Paste
140g (5.0oz)
(Custard)
54702
Pannacotta Traditional Paste
400g (14.0oz)
(Cooked Cream)
24502
55972
Peanut Traditional Paste
480g (17.0oz)
Pistachio Sicilia Traditional Paste
400g (14.0oz)
(Pure Pistachio)
PreGel AMERICA Standard Recipe Book
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Flavor Dosages
FR U I T F L AV OR S
Code
Product
Dosage
40472
Banana Fortefrutto
300g (10.0oz)
46772
Bilberry Fortefrutto®
300g (10.0oz)
®
(European Blueberry)
46872
Blackberry Fortefrutto®
45672
Cherry Fortefrutto®
45972
Forest Berries Fortefrutto
300g (10.0oz)
300g (10.0oz)
300g (10.0oz)
®
(Bilberries, Raspberries & Black Currants)
45172
Green Apple Fortefrutto®
300g (10.0oz)
46172
Kiwi Fortefrutto
300g (10.0oz)
04048
Lemon 50 Powdered Flavor
150g (5.3oz)
47772
Mango Fortefrutto
300g (10.0oz)
41672
Melon Fortefrutto®
40372
Orange Fortefrutto
46072
Passion Fruit Fortefrutto
42072
Peach Fortefrutto®
49372
Peach-Mango ACE Fortefrutto
®
®
300g (10.0oz)
300g (10.0oz)
®
300g (10.0oz)
®
300g (10.0oz)
®
300g (10.0oz)
(Contains Vitamins A, C & E)
41472
Pear Fortefrutto®
40272
Pineapple Fortefrutto
300g (10.0oz)
09272
Pink Guava Fortefrutto®
300g (10.0oz)
48072
Pomegranate Fortefrutto®
300g (10.0oz)
46272
Raspberry Fortefrutto®
300g (10.0oz)
45872
Strawberry Fortefrutto
300g (10.0oz)
47572
Wild Strawberry Fortefrutto®
300g (10.0oz)
300g (10.0oz)
®
®
Questions on these
processes?
PreGel AMERICA prides itself on its technical
support and the ability to troubleshoot
problems as they arise. Be sure to contact our
Professional Training Center toll-free at
866 977 3435 or via e-mail at training@
pregelamerica.com for assistance.
You can also visit our website
www.pregelamerica.com for demo videos.
PreGel AMERICA Standard Recipe Book
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