Forzalatte
Proteins integrator for ice-cream bases
Ingredients
skimmed powdered milk, dehydrated glucose syrup, milk proteins, dextrose, thickeners guar gum and carob bean gum, emulsifiers mono and diglycerides of fatty acids.
Use mode
20/30 g Forzalatte per 1 kg of mix to pasteurize or already pasteurized.
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