Oro Fruit Base

Cold process

trehalose*, dehydrated glucose syrup, maltodextrin, vegetable fibres, stabilizer: carob bean gum, alpha-cyclodextrin, vegetable proteins.
*trehalose is a source of glucose.

70-100 g of Oro Fruit Base per 1 kg base mixture.
Use water at room temperature (around 20°C), let the mixture rest for around 30 minutes then put in the ice-cream machine.