PRODUCT DESCRIPTION

Gelatech GelMix Cold-50 sorbetto base is a convenient neutral base for creating smooth, creamy Italian-style sorbetto with the flavors of your choice. Designed for cold-process preparation, it provides a reliable starting point for fruit-forward frozen desserts without requiring a heated base. Its neutral profile allows the character of the fruit to remain at the forefront, making it easy to create everything from bright citrus and berry sorbettos to tropical fruit combinations and seasonal specialties.

The versatile base works beautifully with fresh fruit, frozen fruit, fruit purees, and Gelatech fruit pastes, giving pastry chefs and gelato professionals plenty of room to customize each batch. The resulting sorbetto can be used as a refreshing standalone frozen dessert or incorporated into composed desserts, plated presentations, and other frozen applications. Because the dry mix is hydrated directly with water and processed in a batch freezer, it offers a straightforward way to bring consistent sorbetto production into a professional kitchen or home setting. Gelatech GelMix Cold Process 50 is a practical choice when you want dependable texture while allowing your chosen fruit and flavor combinations to take center stage.

KEY FEATURES & BENEFITS

• Neutral Sorbetto Base: Provides a versatile foundation that allows fruit and other flavorings to shine.
• Cold-Process Preparation: Mix with water and other ingredients without preparing a cooked base.
• Creamy Texture: Formulated with stabilizers and emulsifiers to help create a smooth, satisfying sorbetto texture.
• Flexible Fruit Applications: Works with fresh fruit, frozen fruit, fruit purees, and Gelatech fruit pastes.

Ingredients: Dextrose, dried rice syrup, dried glucose syrup, citrus fiber, stabilizers: guar gum, carboxymethylcellulose, xanthan gum, emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids, rice starch, acid: citric acid, soy flour.

Applications: Neutral base for sorbetto preparation.

Directions: 50 g Gelmix Cold 50, 280 g Sugar, 1000 g Water, 130 g Fruit Paste. Mix base and sugar together, incorporate into water, then add fruit/fruit paste. 

Directions With fresh or frozen fruit: 50 g Gelmix Cold 50, 280 g Sugar, 500 g Water, 500 g fruit, 70 g Fruit Paste Combine dry ingredients well. Mix base and sugar together, incorporate into water, then add fruit/fruit paste. 

Additional Notes:  Always mix product with clean and dry tools. Tightly seal remaining product and keep package exterior clean.

Storage Conditions:  Dry and cool (68-72F, 20-22C)

Product of Spain.