CHARACTERISTICS: semimanufactured powder product for the artisanal ice-cream production.
DOSAGE: For ice-cream: 50g of product, 50g of Supergelmix, 350g of sugar (to mix dry with the powder), 1 litre of water.
Or 50g of products, 100g of Base Frutta Frutta, 300g of sugar (to mix dry with the powder), 1 litre of water.
For Granita (Slush): 50g of product, 2g of Neutralin, 120g of sugar and 1 litre of water.
To obtain a creamier ice cream suggest to add 3g of Softin for each kg of mix.