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Help with Soft Serve Formulation

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    Posted: 22 Mar 2018 at 11:57pm
Thank you for this post.

This spreadsheet uses the serum point method to undertake the calculations. The condensed milk is being used as a concentrated source of MSNF.

The amount of condensed milk calculated depends on the MSNF you select as a target.

What is your target MSNF?

Please complete the spreadsheet and Email it to me and I will get back to you.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HappyEndingsLDN Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2018 at 12:32pm
Hi There 

Im looking for some help with my soft serve formulation. Ive just downloaded the Pack 4 which has Sweetened condensed milk, cream, milk and SMP. Rather than making the formulation im wondering if there is a way to swap the calculation around in the spreadsheet to use less of the SCM and more milk and cream. 

The spreadsheet works it out in a way that has quite a large amount of sweetened condensed milk (main ingredient rather than it just being a lesser ingredient. ) 

sorry if this doesnt make sense

Basically i want to create a soft serve that uses a little condensed milk and evaporated milk to enhance the soft serve. Ive found it works really nicely in it. 

So id like it to be  Approx 5 - 6% milk fat made up of Full Fat Milk, Double Cream, Condensed Milk, Evap Milk
Sugar 13% ish (made up of condensed milk and sugar / dextrose)
NMFS 13% /( made up of the dairy and SMP

Maybe that will help with understanding what im talking about. 

Thanks

Terri 


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