Notices

Go Back   Ice Cream Forum > Recipe Box > Homemade Ice Cream Recipes
Reply
Thread Tools Display Modes
  #1  
Unread 05-08-2017, 01:56 AM
austin_adams's Avatar
austin_adams austin_adams is offline
New Flavor
 
Join Date: May 2017
Posts: 1
Thanks: 0
Thanked 0 Times in 0 Posts
Default Recipe for Eggless Gelato base required

Hi,

Currently, I am using a recipe for Gelato base, which gives me the below mentioned texture.


My current recipe:

Milk - 1 litre (FAT-4.5%, SNF- 8.5%)
Sugar - 125 gms
SMP - 65 gms
Dextrose - 70 gms
Fresh Cream - 160 gms (25% FAT)
Maltodextrin - 50 gms
Emusifier - 3 gms
Tapioca Powder - 2 gms
Corn Starch - 3 gms



Current Texture using my receipe

Current Texture of Gelato




However, my target texture of Gelato is shown below.




I pasteurize my base till 85 degrees and age it for 6 hours. I have a commercial batch freezer and a blast freezer too.


Do let me know what changes should I make in my recipe to get the desired texture.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT -5. The time now is 10:21 PM.


Powered by vBulletin® Version 3.7.1
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.