Dairy_Base
Milk Base (Fior di Latte) in gelato
Milk Base (Fior di Latte) is a complete white gelato base built from milk, cream, sugars and milk powder, with no egg yolk. It is the neutral dairy foundation onto which delicate flavors like vanilla, fruit and light nuts are added.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 36.96% |
| Water | 63.04% |
| Sugars | 17.84% |
| Fat | 7.39% |
| MSNF | 11.05% |
| Protein | 4.1% |
| POD (sweetening power) | 15.48 |
| PAC (anti-freezing power) | 22.57 |
Typical use: Used as the base itself, i.e. 85-100% of the mix, with flavor pastes, fruit or inclusions making up the remainder.
Balance milk base (fior di latte) in a real recipe
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Open the balancerHow to use it in gelato
Use this as a ready-balanced base: it already carries the fat (7.4%), milk solids-not-fat (11%) and sugar (17.8%) budget of a finished mix, so you scoop delicate flavors onto it rather than rebuilding from milk and cream. Its POD of ~15.5 gives moderate, clean sweetness and its PAC of ~22.6 sets a soft, scoopable texture at standard serving temperature. The MSNF binds free water to fight ice crystals and lends body without heaviness. Because the sugar blend leans on dextrose alongside sucrose, PAC sits above sugar mass while POD stays below it, keeping the base soft but not cloying. Reach for it for vanilla, milk, honey and light fruit gelati where dairy should lead.
Origin & background
Fior di latte, literally 'flower of milk,' is the classic egg-free Italian gelato that showcases pure dairy flavor. Because it contains no vanilla or egg, it is traditionally used as the base bianca (white base) in gelaterias, and reference texts such as Goff & Hartel's 'Ice Cream' and Corvitto's 'The Secrets of Ice Cream' treat this milk-cream-sugar-MSNF template as the starting point for balancing every other recipe.
Frequently asked questions
Sources
- https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/milk-solids-not-fat/
- https://www.dairyscience.info/cheese-dairy/ice-cream/154-ice-cream-mix.html
- https://www.icecreamscience.com/blog/protein-in-ice-cream
- https://www.icecreamnation.org/2015/09/fior-di-latte-ice-cream/
- https://freegelatobalancing.app/blog/how-to-make-professional-gelato