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Topic - Gelato Mouthfeel problem
Posted: 26 Mar 2018 at 9:56pm By Amine57
Hello everyone. First id like to introduce my self. I am Amine from Morocco. I went through your receipts and I notice the following .the level of sugar is low that's why your gelato will be hard even at -15c°. In your place I will be around 17% for the whitebase and depanding on the flavour I am preparing I will balance my final flavour with 2 element sugar for fatty paste and cream for sugar paste. I think this will help if I well got your question. Good luck

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