Category:
CRYON Base 300
Base for Commercial Production of Premium Ice Cream
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Product ID: 0211
Category: Ice Cream Mixes & Stabilisers
CRYON-Base 300 is a high performance, hot-process base powder. It has been designed for professional artisanal makers who demand a flawless structural foundation without compromising on creative freedom. Developed specifically for the UK market, it simplifies solids management allowing you to deliver a superior product with every batch.
The inclusion of premium milk solids ensures a rich mouthfeel and a clean dairy finish that enhances your primary flavours. Engineered for versatility, CRYON-Base 300 functions as your “blank canvas.” Its neutral profile is equally suited for any application, from dense nut pastes to delicate aromatic infusions. The integrated stabiliser system provides robust emulsification, ensuring your product remains stable and maintains its structure. Whether you are crafting traditional dairy ice cream or low-overrun gelato, it delivers the technical precision required for professional display cabinets and high-volume service alike.
Precision Balancing: Pre-calibrated fat-to-protein ratios for optimal scoopability.
High Yield: 1kg of powder produces over 4.3kg of premium liquid mix.
Superior Stability: Enhanced resistance to thermal shock in professional display cabinets.
Batch Preparation:
1. Mix 900ml of whole milk and 100ml of double-cream into your pot. Gradually whisk in 300g of CRYON-Base powder until smooth.
2. Heat the mixture to 85°C while stirring.
3. Cool the mix and let it rest in the fridge for 6-12 hours.
4. Pour the mixture into your machine/batch freezer and churn to the desired consistency.
Flavour: To preference
Production Estimates
Every 1kg of CRYON-Base 300 yields approximately 4.3kg of ice cream mixture.
• 2.5kg Bucket
Finished Product Output: Approx. 10.8kg of ice cream mixture.
Volume Estimate: 14 to 17 litres (approx. 3 standard 5L Napoli pans), depending on overrun.
Finished Product Output: Approx. 10.8kg of ice cream mixture.
Volume Estimate: 14 to 17 litres (approx. 3 standard 5L Napoli pans), depending on overrun.
• 5kg Bucket
Finished Product Output: Approx. 21.6kg of ice cream mixture.
Volume Estimate: 28 to 34 litres (approx. 6-7 standard 5L Napoli pans), depending on overrun.
Finished Product Output: Approx. 21.6kg of ice cream mixture.
Volume Estimate: 28 to 34 litres (approx. 6-7 standard 5L Napoli pans), depending on overrun.
Ingredients: sugar, dextrose, full cream milk powder, glucose syrup solids, skimmed milk powder, emulsifier (glycerine mono stearate), stabilisers (guar bean gum, cellulose gum, carrageenan). Allergens: Contains milk. Free from gluten. Without preservatives. Suitable for lacto-vegetarians.
Nutrition Facts | ||
|---|---|---|
| Per 100g of Premix Powder Base |
Per 100g of Finished Ice Cream (indicative)* |
|
| Energy | 385kcal / 1629kJ | 198kcal / 823kJ |
| Fat of which saturates |
6.2g 3.9g |
7.4g 4.6g |
| Carbohydrates of which sugars |
76.2g 70.4g |
28.3g 20.1g |
| Fibre | 0.4g | <0.1g |
| Protein | 5.8g | 4.4g |
| Salt | 0.21g | 0.12g |
*Indicative values based on unflavoured base recipe using whole milk (4% fat) and double cream (48% fat). Actual results will vary depending on individual preparation and added flavours.
Storage & Consumption
Store the powder in a dry place at room temperature and away from direct sunlight or other heat sources. Use within 2 months of opening. Once liquid has been added, the product should be prepared according to the instructions. Keep frozen and consume within 1-2 months. Do not refreeze the ice cream once it has melted.
Produced in the UK
