Recipes
20 g - 30 g for one batch
Click here to watch our video clip on YouTube: Experience TREHA® difference in fresh texture and flavor for frozen desserts.
Mixture A
167 g milk
65 g fresh cream (45% milk fat)
48 g concentrated skim milk
30 g TREHA®︎
½ vanilla pod
Mixture B
35 g egg yolks
35 g granulated sugar
18 g Glucose syrup (DE30－50)
Bring A to a boil, pour into B, and heat to 83℃/181℉. Strain and rest overnight.
Process in an ice cream maker.
Produces a smooth, soft texture
Resists melting and increases efficiency
Enhances creamy flavors
230 g raspberry purée
98 g water
45 g granulated sugar
20 g TREHA®︎
16 g Glucose syrup (DE30－50)
Combine all the ingredients, heat to dissolve the sugars (30% Brix).
Process in an ice cream maker.
Produces a smooth, soft texture
Resists melting and increases efficiency
Enhances fruit flavors
