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Unread 05-08-2017, 01:56 AM
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Default Recipe for Eggless Gelato base required


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.
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