Master Specification: Fior di Latte Shaved Gelato Base — Caster/Dextrose Sugar Architecture

The reference white base for micro-shaved frozen desserts. Fixes the caster sugar to dextrose ratio at 77:23 to hold the freezing point depression window that lets the shaving head cut ribbons instead of powder.

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Master Vault.

Verifying clearance…