Low-Fat Cocoa 10/12 (Cacao Magro)

This powder blend is characterized by its excellent solubility, even during cold processing, and by a distinct vanilla flavouring that enhances its overall taste. It also ensures an intense colour for gelato and contains 10-12% of cocoa butter.

It is especially recommended for ice cream parlours, as it delivers high-quality results in terms of both flavour and colour. For optimal yield in terms of flavour and colour, hot processing is recommended.

Suggestions: In the case of cold processing, it is recommended to mix the following ingredients together:

• Sucrose and Dextrose: 60-70 g
• Low-Fat Cocoa: 70-100 g
• Whole Milk and/or Water: 100 ml

These ingredients are to be added to a liter of milk base mix, prepared as usual.