PreGel AMERICA
Standard Recipe Book – Gelato
UPDATED 10/2016
PreGel AMERICA
Standard Recipe Book – Gelato
Table of Contents
2 Totalbase® – Advanced
3 Totalbase® – Superior
4 Totalbase® – Ice Cream (10% Butterfat)
5 Diamant 50 (Single Batch) – Advanced
6 Diamant 50 (Multiple Batches) – Advanced
7 Diamant 50 (Single Batch) – Superior
8 Diamant 50 (Multiple Batches) – Superior
9 Diamant 50 (Single Batch) – Ice Cream (10% Butterfat)
10 Maximapan 150 (Single Batch) – Advanced
11 Maximapan 150 (Multiple Batches) – Advanced
12 Fruttosa® – 0% Fruit
13 Fruttosa® – 30% Fruit
14 Lemon 50
15 Base Allegra – Alcohol Base
16 Dietetic Milk Base
17 Dietetic Fruit Base
18 Base Vegan
19 Base Zero E
20 Base Zero E Fruit
21 Neutral Soya Base
22 Base Purolat
23 Gelato Slice
25 Flavoring Chart
UPDATED 10/2016
Advanced Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 2
UPDATED 10/2016
Superior Recipe
TOTALBASE
®
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
150g 5.3oz heavy cream
60g 2.1 oz PreGel Piucremoso
500g 17.6oz sugar
60g 2.1oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 3
UPDATED 10/2016
TOTALBASE
®
ICE CREAM (10% BUTTERFAT)
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
2300g 81.1oz whole milk
1000g 35.3oz heavy cream
540g 19.0oz sugar
80g 2.8oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 4
UPDATED 10/2016
Advanced Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
150g 5.3oz PreGel Nonfat Dry Milk
150g 5.3oz. PreGel Diamant 50
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 5
UPDATED 10/2016
Large Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCES INGREDIENTS
42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
2100g 74.1oz PreGel Nonfat Dry Milk
2100g 74.1oz PreGel Diamant 50
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book 6
UPDATED 10/2016
Superior Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
150g 5.3oz heavy cream
60g 2.1oz PreGel Piucremoso
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
150g 5.3oz PreGel Nonfat Dry Milk
150g 5.3oz PreGel Diamant 50
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 7
UPDATED 10/2016
Superior Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCES INGREDIENTS
42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
840g 29.6oz PreGel Piucremoso
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
2100g 74.1oz PreGel Nonfat Dry Milk
2100g 74.1oz PreGel Diamant 50
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book 8
UPDATED 10/2016
DIAMANT 50
ICE CREAM (10% BUTTERFAT)
(HOT PROCESS – SINGLE BATCHES)
GRAMS OUNCES INGREDIENTS
2300g 81.1oz whole milk
1000g 35.3oz heavy cream
540g 19.0oz sugar
80g 2.8oz PreGel Dextrose
140g 4.9oz PreGel Nonfat Dry Milk
150g 5.3oz PreGel Diamant 50
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 9
UPDATED 10/2016
Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
450g 15.9oz PreGel Maximapan 150
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 10
UPDATED 10/2016
Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – MULTIPLE BATCHES)
GRAMS OUNCES INGREDIENTS
42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
6300g 222.2oz PreGel Maximapan 150
See Dosage Chart: p.25-26 PreGel Flavor
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book 11
UPDATED 10/2016
Advanced Recipe
FRUTTOSA ® – U S IN G 0% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
2500g 88.2oz water
250g 8.8oz PreGel Fortefrutto®
10g 0.4oz fresh lemon juice
650g 22.9oz sugar
100g 3.5oz PreGel Dextrose
140g 4.9oz PreGel Fruttosa®
15g 0.5oz PreGel SetaGel Vellutina®
(Sorbitol Paste)
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour, or pour the mix
in the pasteurizer and cook to 65°C/149°F (optional for
Hot Process).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 12
UPDATED 10/2016
Superior Recipe
FRUTTOSA ® – U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
1500g 52.9oz water
550g 19.4oz sugar
100g 3.5oz PreGel Dextrose
140g 4.9oz PreGel Fruttosa®
1000g 35.3oz fruit pulp
100g 3.5oz PreGel Fortefrutto®
20g 0.7oz PreGel SetaGel Vellutina®
(Sorbitol Paste)
10g 0.4oz fresh lemon juice
METHOD OF PREPARATION
1. Combine water, sugar, PreGel Dextrose and PreGel Fruttosa®;
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Pour into the batch freezer and freeze accordingly.
PreGel AMERICA Standard Recipe Book 13
UPDATED 10/2016
LEMON 50 – LE M O N S OR B ET T O
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz water
1200g 42.3oz sugar
150g 5.3oz PreGel Lemon 50
METHOD OF PREPARATION
1. Combine all ingredients in a large bucket and mix well with an
immersion blender.
2. Place into a batch freezer and process according to
manufacturer instructions
LEMON 50 – LE M O N GEL AT O
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz milk
150g 5.3oz cream
540g 19.1oz sugar
60g 2.1oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
150g 5.3oz PreGel Lemon 50
METHOD OF PREPARATION
1. Combine all ingredients in a large bucket and mix well with an
immersion blender.
2. Place into a batch freezer and process according to
manufacturer instructions
PreGel AMERICA Standard Recipe Book 14
UPDATED 10/2016
Standard Recipe
BASE ALLEGRA
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
1500g 52.9oz water
750g 26.5oz wine, any type
450g 15.9oz sugar
480g 16.9oz PreGel Base Allegra
450g 15.9oz berries, any type
50g 1.8oz PreGel Fortefrutto®
10g 0.4oz PreGel Fibraplus
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pour in batch freezer and freeze.
* For recipes using beer or liquor, visit PreGel’s recipe database
at [Link] and click on the Recipes tab.
PreGel AMERICA Standard Recipe Book 15
UPDATED 10/2016
Standard Recipe
DIETETIC MILK BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz milk
750g 26.5oz PreGel Dietetic Milk Base
Suggested Flavorings:
350g 12.3oz PreGel Cacaopat
Traditional Paste
350g 12.3oz PreGel Hazelnut Piemonte
Traditional Paste
350g 12.3oz PreGel Pistachio Sicilia
Traditional Paste
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above-mentioned Traditional Pastes; blend with
an immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 16
UPDATED 10/2016
Standard Recipe
DIETETIC FRUIT BASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
2000g 70.5oz water
480g 16.9oz PreGel Dietetic Fruit Base
1300g 45.9oz fresh fruit pulp
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 17
UPDATED 10/2016
Standard Recipe
BASE VEGAN
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
2500g 88.2oz water or vegetable milk
375g 13.2oz PreGel Base Vegan
500-675g 17.6-23.8oz sugar
METHOD OF PREPARATION
1. Heat water or vegetable milk to boiling.
2. Mix together PreGel Base Vegan and sugar
3. Pour liquid over powder mixture.
4. Let age for 1 hour to overnight.
5. Flavor with PreGel Traditional Pastes or Fortefrutto.
6. Pour in batch freezer and freeze
PreGel AMERICA Standard Recipe Book 18
UPDATED 10/2016
Standard Recipe
BASE ZERO E
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
690g 24.2oz sugar
300g 10.5oz PreGel Base Zero E
300g 10.5oz cream
3000g 105.0oz milk
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book 19
UPDATED 10/2016
Standard Recipe
BASE ZERO E FRUIT
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
1500g 52.5oz water
300g 10.5oz PreGel Base Zero E Fruit
1500g 52.5oz fresh fruit pulp
750g 26.25oz sugar
METHOD OF PREPARATION
1. Combine water, PreGel Base ZeroE Fruit, and sugar
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Add in fresh fruit pulp and emulsify.
7. Pour into the batch freezer and freeze accordingly.
PreGel AMERICA Standard Recipe Book 20
UPDATED 10/2016
Standard Recipe
NEUTRAL SOYA B ASE
(COLD PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz water
1500g 52.3oz PreGel Neutral Soya Base
(Soy Base)
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
PreGel AMERICA Standard Recipe Book 21
UPDATED 10/2016
Standard Recipe
BASE PUROLAT
(HOT PROCESS – SINGLE BATCH)
GRAMS OUNCES INGREDIENTS
3000g 105.8oz whole milk
660g 23.3oz sugar
300g 10.6oz cream
300g 10.6oz PreGel Base Purolat
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
PreGel AMERICA Standard Recipe Book 22
UPDATED 10/2016
Gelato Slice
SALTED CARMEL
GELATO
GRAMS OUNCES INGREDIENTS
1250g 44.1oz whole milk
550g 19.4oz PreGel Salted Caramel
Super Sprint
METHOD OF PREPARATION
1. In a large container, combine all ingredients.
2. Mix well with an immersion blender for 2-3 minutes.
3. Place in gelato batch freezer and follow the machine
instructions.
Gelato Slice
PRONTO FLAMENCO
SPONGE CAKE
FOR GEL ATO SL IC E
( GL UTEN FREE)
GRAMS OUNCES INGREDIENTS
500g 17.6oz PreGel Pronto Flamenco
115g 4.1oz water
250g 8.8oz eggs
METHOD OF PREPARATION
1. Mix together all of the ingredients in a mixer fitted with the
whip attachment.
2. Whip at medium speed for 3 minutes
3. Spread onto desired pan or buttered mold and bake at
329°F (165°C)
4. Cool and cut to fill Gelato pan with PreGel Gelato Slice
spacing tool.
*add 5-10% PreGel Cacao Togo to make chocolate flavored*
PreGel AMERICA Standard Recipe Book 23
UPDATED 10/2016
GELATO SLICE KIT
Gelato Slice - Continued
CARAMEL APPLE
GELATO SLICE
METHOD OF ASSEMBLY
1. Place baked PreGel Pronto Flamenco Gluten Free sponge,
fitted with the PreGel Gelato Slice spacing tool.
2. Layer 1 recipe of PreGel Salted Caramel Super Sprint over the
cake. Use the Channel forming tool to make channels in gelato.
3. Freeze solid in blast freezer.
4. Pipe PreGel Apple Pie Arabeschi into the solid channels. Press
another layer of PreGel Pronto Flamenco sponge cake onto
the Arabeschi, making sure there are no air bubbles.
5. Freeze while another recipe of PreGel Salted Caramel
Super Sprint is freezing in a batch freezer.
6. Evenly spread PreGel Salted Caramel Super Sprint over
sponge. Freeze solid.
7. Add a layer of PreGel Apple Pie Arabeschi and let set in blast
freezer for a few minutes before transferring to display case.
PreGel AMERICA Standard Recipe Book 24
UPDATED 10/2016
CODE PRODUCT DOSAGE CERTIFICATIONS
50002 Amaretto (Chocolate Almond Liqueur) 1.7oz (50g) / 35.2oz (1kg) of base
25602 Biscotto (Cookie) 2.4-2.8oz (70-80g) / 35.2oz (1 kg) of base ••
12372 Blue Angel (Fruity Banana) 1.2oz (35g) / 35.2oz (1 kg) of base ••
Flavor Dosages 53072 Bubble Gum 1.2oz (35g) / 35.2oz (1 kg) of base ••
G E L AT O F L AV OR S 56522 Cacaopat (Chocolate − Unsweet) 2.4-3.5oz (70-100g) / 35.2oz (1 kg) of base •• •••
27522 Caffé Barista (Cappuccino) 1.7oz (50g) / 35.2oz (1 kg) of base • •••
50202 Caramel 0.7-1.2oz (20-35g) / 35.2oz (1 kg) of base •• •••
27406 Caramelllatte (Caramel & Milk) 0.8-1.2oz (25-35g) / 35.2oz (1 kg) of base ••
54802 Chocolate-Hazelnut 4.2oz (120g) / 35.2oz (1 kg) of base ••••
58472 Cinnamon 0.8-1.2oz (25-35g) / 35.2oz (1 kg) of base •••
50402 Coconut 2.4oz (70g) / 35.2oz (1 kg) of base •••••
28072 Coffee Costa d`Oro (Espresso) 2.4oz (70g) / 35.2oz (1 kg) of base •••••
53272 Crema Walnut 2.4oz (70g) / 35.2oz (1 kg) of base •
24002 Crema Whiskey 3.5oz (100g) / 35.2oz (1 kg) of base •
50702 Gianduia (Dark Chocolate Hazelnut) 4.5-5.2oz (130-150g) / 35.2oz (1 kg) of base •••••
Gianduiotto Rock
91302 (Chocolate & Hazelnut Pieces)
5.2-5.9oz (150-170g) / 35.2oz (1 kg) of base ••••
Hazelnut Piemonte
51402 (Dark Roasted Hazelnut)
2.4-4.5oz (70-130g) / 35.2oz (1 kg) of base •••••
Hazelnut Regina
51502 (Premium Light Toasted Hazelnut)
2.8-4.2oz (80-120g) / 35.2oz (1 kg) of base ••••
50802 Malaga (Rum-Soaked Raisins) 2.4oz (70g) / 35.2oz (1 kg) of base •••
51172 Mint – Green 1.2oz (35g) / 35.2oz (1 kg) of base •••••
59872 Mint – White 1.2oz (35g) / 35.2oz (1 kg) of base ••••
54772 Pannacotta (Cooked Cream) 3.5oz (100g) / 35.2oz (1 kg) of base ••
24502 Peanut 4.2oz (120g) / 35.2oz (1 kg) of base •••••
53702 Pistachio Crema (Pistachio & Almond) 2.4oz (70g) / 35.2oz (1 kg) of base •
31272 Pistachio Primavera 3.5oz (100g) / 35.2oz (1 kg) of base ••••
06872 Pistachio Pure Anatolia 3.5oz (100g) / 35.2oz (1 kg) of base ••••
Pistachio Pure Green
82702 (Slightly Roasted Pure Pistachio)
3.5oz (100g) / 35.2oz (1 kg) of base •••••
28322 Prontociocc (Chocolate) 3.5-5.2oz (100-150g) / 35.2oz (1 kg) of base •••••
55202 Roasted Almond 2.4-3.5oz (70-100g) / 35.2oz (1 kg) of base •••
73202 Salted Peanut 4.2oz (120g) / 35.2oz (1 kg) of base •••••
36122 Sweet Almond 3.5oz (100g) / 35.2oz (1 kg) of base •••
91802 Tiramisù Veneziano (Italian Cake) 2.8oz (80g) / 35.2oz (1 kg) of base •
52102 Torrone (Nougat) 2.4oz (70g) / 35.2oz (1 kg) of base ••
Vanilla Mexico Superior
26402 (French Vanilla)
0.8-1.4oz (25-40g) / 35.2oz (1 kg) of base •
23502 Vanilla Purissima Bean (Vanilla Bean) 1.2oz (35g) / 35.2oz (1 kg) of base ••
48902 Vanilla Velvet (American Vanilla) 1.0oz (30g) / 35.2oz (1 kg) of base ••
55502 White Chocolate 3.5oz (100g) / 35.2oz (1 kg) of base •••
PreGel AMERICA Standard Recipe Book 25
UPDATED 10/2016
Flavor Dosages CODE PRODUCT DOSAGE CERTIFICATIONS
F RU I T F L AV O R S 40472 Banana 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
46772 Bilberry (European Blueberry) 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
46872 Blackberry 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
45672 Cherry 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
Forest Berries
45972 (Bilberries, Raspberries & Black Currants)
0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
43072 Grape 1.0–2.4oz (30-70g) / 35.2oz (1kg) of base •••
45172 Green Apple 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
46172 Kiwi 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
47772 Mango 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
40372 Orange 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •• • •
46072 Passion Fruit 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
42072 Peach 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
41472 Pear 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
40272 Pineapple 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
09272 Pink Guava 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
48072 Pomegranate 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
46272 Raspberry 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base ••••
45872 Strawberry 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••••
47572 Wild Strawberry 0.7–2.4oz (20-70g) / 35.2oz (1kg) of base •••
Flavor Dosages CODE PRODUCT DOSAGE CERTIFICATIONS
PO WD E R E D 306038 Lemon 50 1.76oz (50g) / 33.8oz (1liter) of water ••••
F LAV O R S 307028 Mascarpone 30
(Italian Cream Cheese)
1.0oz (30g) / 33.8oz (1liter)of milk •
307138 Yoggi® (Yogurt) 1.0–1.7oz (30–50g) / 35.2oz (1kg) of base ••
PreGel AMERICA Standard Recipe Book 26
UPDATED 10/2016
