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Yolk for ice-cream

Yolk ice-cream. Made with 50% egg yolk and sugar. Used in making the creams made in ice-cream parlours as a substitute for the fresh egg used for making these creams in order to avoid the possible risks of microbiological contamination.

Made with 50% egg yolk and sugar.

Used as a substitute for fresh eggs, to make ice cream like in ice-cream parlours. Used in order to avoid the possible risks of microbiological contamination. As a reference, 200 g of our cream are equivalent to 6 egg yolks and 100 g of sugar.

GLUTEN-FREE

Tagged under Ice-cream Yolk
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