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Topic - Gelato Mouthfeel problem
Posted: 14 Jul 2015 at 7:53pm By Admin
I am not familiar with MEC's Panna base. However I am familiar with Panna-type bases developed by other companies. They normally contain stabilisers, emulsifiers and glucose solids (glucose syrup solids not dextrose or glucose). This combination of glucose solids usually around DE 40 or thereabouts with carefully chosen emulsifiers/stabilisers contributes significant body and desirable mouth feel.
The extra skim milk powder and additional dextrose will depress the freezing point of your gelato and it will appear softer than before.
I can provide you with a better recipe. PM me if you want to discuss. You could also buy an alternative Panna product from Mr Williams who is one of the authors on this site.

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