difficulty
Hard

quantity
a 4kg pan

time to prepare
30 minutes

Lemon Sicily Primofiore Gelato

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METHOD OF WORKING

  1. weigh 180 gr of sacarose per kg of mix
  2. weigh 60 gr of Glucosil GMS per kg of mix
  3. weigh 35 gr of Fruit Base 50 GMS per kg of mix
  4. weigh 580 gr of water per kg of mix
  5. mix it
  6. add 100 gr of lemon juice per kg of mix
  7. weigh 40 gr of Lemon Sicily Primofiore part A paste per kg of mix
  8. weigh 40 gr of Lemon Sicily Primofiore part B paste per kg of mix
  9. mix it
  10. freeze it
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