Fruit bases for sorbets
Bases for creamy, airy sorbets without dairy ingredients: Lyra 50, Lyra 100, Limone 50 (lemon sorbet mix) and the neutral cold-process stabiliser Helba F5. 1 kg packs.
- Category
- Ice cream ingredients
- Brand
- Cresco (Martin Braun)
- References
- Lyra 50, Lyra 100, Limone 50, Helba F5
- Pack size
- 1 kg bag, cases of 10
- Selected brands and suppliers
- Fast reply on WhatsApp
- Supply for businesses
Key points
Lyra 50: 50 g base + 280 g sugar + 100 g fruit paste + 1,000 g water
Lyra 100: 100 g base + 250 g sugar + 100 g fruit paste + 1,000 g water
Limone 50: powder mix for lemon sorbet with consistent quality and a refreshing taste (50 g + 300 g sugar + 1,000 g water)
Helba F5: neutral stabiliser blend for cold process (5 g + 330 g sugar + 100 g fruit paste + 1,000 g water)
About the product
Cresco fruit bases for making dairy-free sorbets that are creamy and airy in structure.
Cresco (Martin Braun)
Fruit bases for sorbets
They are mixed with sugar, fruit paste or fruit and water at the recommended dosage per litre.
Technical data
Technical specifications
Data taken from the manufacturer's catalogue.
- Category
- Ice cream ingredients
- Brand
- Cresco (Martin Braun)
- References
- Lyra 50, Lyra 100, Limone 50, Helba F5
- Pack size
- 1 kg bag, cases of 10
- Dairy
- Dairy-free (Lyra)
- Dosage
- 5 to 100 g per 1,000 g of water
- Process
- Cold process (Helba F5)
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Fruit bases for sorbets
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