Pulversmak Citron 1

Item No. 060311 Print preview
Powder for commercial Ice Cream and Pastry
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Description

Powder for commercial Ice Cream and Pastry

Usage

Mix 50 g of product with 400 g of sugar, dissolve in 1 liter of water and freeze immediatly. Add 4 measuring scoops (180 g) of product and 7 cups (1580 g) of sugar to one gallon of water. Stir well and pour into your batch freezer.
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