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More on sweeteness and hardness

Printed From: Dairy Science and Food Technology
Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=350
Printed Date: 02 Dec 2022 at 12:20pm
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Topic: More on sweeteness and hardness
Posted By: Admin
Subject: More on sweeteness and hardness
Date Posted: 20 Jan 2013 at 9:57pm
 A customised artisanal gelato / ice cream spread sheet offering sweetness and hardness control options for small batch product manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings is now available and can be downloaded from http://www.dairyscience.info/technology/180-excel-ice-cream.html - http://www.dairyscience.info/technology/180-excel-ice-cream.html  .

The spread sheet is called: Pack 7. Customised artisanal gelato / ice cream spreads sheet offering sweetness and hardness control options for small batch mix manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings.

An On Line demonstration version can be tested at http://www.dairyscience.info/a125/a125.asp - http://www.dairyscience.info/a125/a125.asp  .




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