Milk-Based Gelato

Fior di Latte (Sweet Milk) - Base #2

Name: Fior di Latte (Sweet Milk) - Base #2
Yield: 1995 grams
Ingredients: 305g Granulated Sugar (Sucrose); 2g Neutro; 15g Superneutro Milk; 28g Dextrose; 90g Glucose Powder (DE 40-42); 75g Nonfat Dry Milk Powder; 1230g Whole Milk (3.25% fat); 250g Heavy Cream (36% fat)

A professional Fior di Latte recipe using Neutro, SuperNeutro (emulsifier) and glucose powder.

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Updated August 1, 2026 Yield 1,995g

Recipe

Ingredients

Scaled yield: 1,995g

Granulated Sugar (Sucrose) 15.3% of recipe
305g
Neutro Supplied by PreGel 0.1% of recipe
2g
Superneutro Milk Supplied by PreGel 0.8% of recipe
15g
Dextrose 1.4% of recipe
28g
Glucose Powder (DE 40-42) 4.5% of recipe
90g
Nonfat Dry Milk Powder 3.8% of recipe
75g
Whole Milk (3.25% fat) 61.7% of recipe
1,230g
Heavy Cream (36% fat) 12.5% of recipe
250g

Allergens: dairy

Steps

1
Mix the sugar, superneutro, and neutro together first.
2
Add the glucose, dextrose, and nonfat milk powder. Whisk well.
3
Add the dairy. Blend for 1 - 2 minutes with an immersion blender.
4
Heat the base until 85 degrees Celsius.
5
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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Fior di Latte (Sweet Milk) - Base #2

Ingredients

Method

Fior di Latte (Sweet Milk) - Base #2

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
305g	Granulated Sugar (Sucrose)
28g	Dextrose
90g	Glucose Powder (DE 40-42)
2g	Neutro
15g	Superneutro Milk
75g	Nonfat Dry Milk Powder
1,230g	Whole Milk (3.25% fat)
250g	Heavy Cream (36% fat)

Step	Instructions
1	Mix the sugar, superneutro, and neutro together first.
2	Add the glucose, dextrose, and nonfat milk powder. Whisk well.
3	Add the dairy. Blend for 1 - 2 minutes with an immersion blender.
4	Heat the base until 85 degrees Celsius.
5	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.