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Topic - Gelato Mouthfeel problem
Posted: 12 May 2015 at 4:24am By adams_austin
Hi Mr. Mike,

Please help me out here.

I am facing a big issue of loss in mouth-feel of Gelato flavors after shifting to a new Gelato base. Earlier I used to use

- 700 ml Fresh Milk (6% FAT)
- 140 gms Sugar
- 12 gms Skimmed Milk Powder (26% protein)
- 17 gms Dextrose Monohydrate
- 100 gms Fresh Cream (25% FAT)
- 34 gms MEC3's Panna Base (as a stabilizer).

However, because of unavailability of Panna base, I wanted to make a similar recipe for base and after many trials, it boiled down to the following:

- 700 ml Fresh Milk (6% FAT)
- 125 gms Sugar
- 45 gms Skimmed Milk Powder (26% protein)
- 30 gms Dextrose Monohydrate
- 125 gms Fresh Cream (25% FAT)
- 4 gms Local Stabilizer.


However,using the new base, there is a big loss in flavor's mouth-feel and I keep wondering what may be the reason for such a loss. Please advice me ways to increase mouth-feel of Gelato flavors.


Looking forward to your valuable suggestion.

Regards,
Austin

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