Technoice (Agent that increases volume, structure and emulsion) - powder preparation
This agent binds the water, fat and air molecules together bringing more structure to gelato. It allows gelato to take in more air (overrun) and thus produce more volume. Allows to make mountain-like gelato presentations. Eliminates excess water in sorbets. Keeps gelato creamy. Odorless and Tasteless. (Hot and cold process).
Gelato Recipe: add 10gr Technoice to 1000gr White or Fruit base mix
Pastry Recipe: can be used in making sponge cake, beignets, biscuits and other types of pastry.