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Almond Ice Cream Base - 1 kg bucket

Almond Ice Cream Base - 1 kg bucket

€34.90
€34.90
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The Sciara Almond Ice Cream Base is made with Sicilian almonds , peeled and lightly toasted, without the addition of other ingredients.

The quality of this pure almond paste is guaranteed by its entirely artisanal production and the use of only selected almonds.
 With Sciara Pure Almond Paste you can make ice cream and semifreddo, as well as parfaits, cakes, and creams for pastry products.
The Sciara Almond Ice Cream Base is made with peeled Sicilian almonds and natural bitter almond flavoring, which ensures an intense and typically flavorful taste of this precious seed.

Ingredients

Selected peeled ALMONDS, natural flavour.
Almond origin: Sicily.

Warnings for consumers:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 682 Kcal/2850 KJ, Fats 57.4 g, Saturated Fats 2.9 g, Carbohydrates 21 g, Sugars 3.4 g, Proteins 20.3 g, Fiber 12.7 g , Salt 0.01 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

Expiry: 24 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

Ice-cream:
Use 80/100 g of Almond Ice Cream Base for each litre of white mix.

Almond Milk:
• 50 g of Almond Ice Cream Base (Pure Almond Paste)
• 70 g of brown sugar
• 700 ml of water
• 50 g of "La Classica" Sciara Almond Cream (delicious variant).
Procedure:
Mix the pure almond paste with the brown sugar.
Put the water to boil.
Mix everything together (along with the Sciara "La Classica" Almond Cream if you like) and your Almond Milk is ready!

Make sure the product is homogeneous before each use.
If the product shows a separation between the solid phase and the oil, this indicates the absence of additives.
To homogenize the product, simply use a spreader or a blunt utensil and mix with circular movements, bringing the product from the bottom to the surface, always starting with vertical movements, from top to bottom, then use circular movements until the cream is well combined.

Transparency

The best Sicilian almonds for truly professional results!

Without milk.
Gluten-free.

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