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Topic - Gelato Mouthfeel problem
Posted: 29 Jun 2017 at 6:36am By adams_austin
Hi Mike,

Thanks for all the help so far in improving my Gelato recipe. I went through your recipes and tried to make some changes and at the end came to this recipe:

Milk (4.5% FAT) - 1003 gms
Fresh Cream (25% FAT) - 160 gms
Sugar - 115 gms
Dextrose Monohydrate - 80 gms
Maltodextrin - 50 gms
SMP - 50 gms
Corn Powder - 1.5 gms
Pregel Neutro Base - 5 gms
CarboxyMethylChloride - 1 gm
Emulsifier - 3 gms


    Water (g) Fat (g) Sugar (g) Solids (g) MSNF POD PAC
Milk (4.5% fat) 1003 872.61 45.135 0 130.39 85.255 7.38 46.14
Cream (25% fat) 160 109.12 40 0 50.88 10.88 0.82 5.12
Sugar 115 0 0 115 115   115 115
Dextrose 80 0 0 64 80   44.8 152
SMP 50 0 0 26 50 48.5 4.1 25.5
Corn+Neutro 6.5 0 0 0.00 6.5      
Maltodextrin 50 0 0 10.00 50   10 10
CMC 1 0 0 0.20 1      
Emulsifier 3 0 0 0.00 3      
Total (g) 1468.5 981.73 85.135 215.20 486.77 144.64 182.08 353.76
Percentage--->   66.9 5.8 14.65 33.1 9.85 12.4 24.09


Lactose 0.16 1
Dextrose 0.7 1.9
Maltodextrin 0.2 0.2
Sucrose 1 1


According to my calculations, my MSNF is around 9.85%, POD is 12.4% and PAC value is 24.09. However, the problem with this recipe is that the creaminess of my Gelato has reduced considerably and it has become a bit heavier in nature.


My serving temperature is -15 degrees.

I would be grateful if you may suggest ways to pump in more air in my Gelato and let me know if my recipe and calculations need any more tinkering to make gelato lighter and more creamier.


Thank you for your help so far and awaiting your reply.

A

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