ItabercoItaberco
Ice Cream 10% Fat
Ingredients:
| Itaberco Core Frozen Dessert Stabilizer (ST-5) | .5% or 10 g |
| Sugar | 13.35% or 267 g |
| Corn Syrup | 2.45% or 49 g |
| Non-Fat Dry Milk Powder | 3.4% or 68 g |
| Milk | 56.8% or 1136 g |
| Heavy Cream (36%) | 23.5% or 470 g |
| Itaberco Flavor Compound of Choice | 3–5% or 70–90 g |
To Prepare:
1- Weigh out whole milk and place it in a heavy bottomed saucepan. Heat the whole milk to 180°F.
2- Weigh out Itaberco Stabilizer Blend, sugar, and non-fat dry milk powder. Stir well to combine.
3- When the milk has reached 180°F, pour it into a large 2 gallon mixing bucket. Add the combined dry ingredients from step 2 and blend for 60 seconds using an immersion blender.
4- Add the corn syrup and blend for 30 seconds.
5- Add the heavy cream and Itaberco Flavor Compound of Choice and blend for another 60 seconds using an immersion blender.
6- Process in a batch freezer according to the manufacturer’s instructions.
7- Freeze to set completely.
Ingredients & Allergen Information
Ingredients: Maltodextrin, Guar Gum, Locust Bean Gum, Carrageenan.
Allergens: None
Packaging & Storage
Packaging: 4 × 1 kg jars
Shelf Life: Two years under recommended storage conditions
Storage: Store in a cool, dry place away from excessive heat (12–35 °C / 53–95 °F)
Manufactured in a facility that processes milk, egg, soy, wheat, peanut, and other nuts.
ITABERCO CORE IS DESIGNED TO BE A FOUNDATIONAL STABILIZER —
A RELIABLE BASE THAT INTEGRATES SEAMLESSLY INTO EXISTING
FORMULATIONS WHILE PRESERVING CREATIVE FLEXIBILITY.
Professional texture. Reliable performance. Creative freedom.
