Base50 o neutro de heladería: experimento real

Learn ice cream making at: https://escueladubovik.com/pages/curs... Is Base 50 really necessary to achieve professional-quality artisanal ice cream? In this video, I test two different methods: a standardized recipe with Base 50 and another made from scratch using only neutral base. We analyze the chemistry, texture, structure, and final taste so you can decide which one best suits your production. If you want to master the science behind Italian gelato and learn to formulate your own recipes from scratch, without relying on premixed bases, I have something for you: Video content: Start 00:00 What is Base 50? 00:36 What's in Base50? 00:56 Replacing the ingredients in Base50 02:07 Making the recipe without Base50 3:33 Hands-on experiment 05:10 Ice Cream A vs. Ice Cream B 9:33 What I didn't like 12:56 My conclusion 14:13 #icecream #gelato #artisanal Want to learn more about the science of ice cream? Don't forget to subscribe to the @dubovikgelato channel and turn on notifications. Here I share tricks, formulation techniques, ice cream chemistry tips, and much more exclusive content for professionals and artisanal ice cream enthusiasts. Follow us for more content: 🌐 Website: https://escueladubovik.com/ 📸 Instagram: www.instagram.com/@dubovik.gelato