Cream for Semifreddos

Recipe of Yuri Cestari

Soft creamy structure at -10°C. The higher sugar content makes the product more stable, but less airy. Gelecta CREAM rebalances and helps air incorporation performance.

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Gelecta product

Ingredients

  • 380 g cream 35%
  • 30 g granulated sugar
  • 40 g dextrose
  • 25 g GELECTA CREAM
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Cream for Semifreddos
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