PRODUCT DESCRIPTION

Gelatech Gelpan Cold-100 Cold Process Gelato Base provides a simple, dependable foundation for creating smooth and creamy Italian-style gelato. With its neutral flavor profile, it allows the character of your chosen flavorings and compounds to come forward, making it easy to develop everything from classic vanilla, coffee, and chocolate flavors to nut, fruit, and specialty creations. The cold-process format also helps simplify production by eliminating the need to cook or pasteurize the base before freezing.

Designed for a straightforward workflow, Gelpan Cold-100 is blended with milk and sugar, allowed to mature, then combined with the desired Gelatech flavoring before being processed in a batch freezer. The resulting base offers a creamy, consistent texture while giving pastry chefs and gelato professionals the flexibility to customize each batch. Its efficient preparation makes it particularly useful for restaurants, cafés, pastry kitchens, and other operations where dependable gelato production needs to fit smoothly into a busy workflow. Whether you're producing a familiar favorite or experimenting with seasonal flavors, Gelatech Gelpan Cold-100 gives you a versatile starting point for creating satisfying frozen desserts with less complexity.

KEY FEATURES & BENEFITS

• Neutral Gelato Base: Provides a versatile foundation that allows added flavorings and compounds to take center stage.
• Cold-Process Preparation: Eliminates the need for heating and pasteurizing the base, helping streamline gelato production.
• Creamy, Consistent Texture: Formulated with milk solids, emulsifiers, citrus fiber, and guar gum to support a smooth frozen dessert texture.
• Easy Flavor Customization : Pair with Gelatech flavorings and compounds to create everything from classic to seasonal gelato flavors.

Ingredients:  Dextrose, coconut oil, skimmed milk powder, dried glucose syrup, emulsifiers: (Lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids), citrus fiber, flavorings, milk proteins, stabilizer: guar gum.

Applications: Neutral base for gelato preparation.

Directions: 100 g Gelpan Cold 100, 200/250 g Sugar, 1000 g Milk. Combine dry ingredients well. Add wet ingredients. Allow base to mature at least twenty minutes, but preferably 1-4 hours. Add the desired Gelatech flavorings. Process in a batch freezer.

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.