HOT PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 96oz | whole milk |
| 150g | 7oz | cream |
| 400g | 14oz | sugar |
| 60g | 3.5oz | dextrose |
| 200g | 3.5oz | PreGel Ovissimo (Pasteurized Egg Yolks) |
| 150g | 5.5oz | PreGel Diamont 50 (Milk Base) |
| 150g | 5.5oz | PreGel Nonfat Dry Milk |
| 120g | 4oz | PreGel Biscotto Traditional Paste (Cookie) |
| 50g | 1.75oz | PreGel Cinnamon Traditional Paste |
COLD PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 105.8oz | whole milk |
| 150g | 5.3oz | cream |
| 540g | 19oz | sugar |
| 60g | 2.1oz | PreGel Dextrose |
| 300g | 10.6oz | PreGel Totalbase® (Water & Milk Base) |
| 120g | 4oz | PreGel Biscotto Traditional Paste (Cookie) |
| 50g | 1.75oz | PreGel Cinnamon Traditional Paste |
DIRECTIONS
- Combine all ingredients in a large plastic bucket.
- Mix well for 2–3 minutes using an immersion blender.
- Place in Hot or Cold Process machine and follow the machine instructions.
Cinnamon Cookie Dough
| Grams | Ounces | Ingredients |
|---|---|---|
| 300g | 10.6oz | butter |
| 45g | 1.6oz | PreGel Cinnamon Traditional Paste |
| 100g | 3.5oz | sugar |
| 100g | 3.5oz | PreGel Ovissimo (Pasteurized Egg Yolks) |
| 450g | 15.8oz | all-pupose flour |
DIRECTIONS
- In a mixer with the paddle attachment, beat butter till soft; incorporate sugar and 5-Star Chef Pastry Select Cinnamon Compound.
- Incorporate PreGel Ovissimo.
- Incorporate all-purpose flour.
- Scoop small balls and use as desired to garnish gelato.
*Note: 5-Star Chef Pastry Select Cinnamon Compound can be substituted for PreGel Cinnamon Traditional Paste.