austin_adams

Currently, I am using a recipe, which gives me the below mentioned texture. My current 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 The problem with this recipe is that the creaminess of my Gelato is less and it is a bit heavier and granier in nature. I would be grateful if you may suggest ways to pump in more air in my Gelato and let me know if my recipe need any more tinkering. I pasteurize the mix to 80 degrees and age for 4 hours before using it in my batch freezer. My serving temperature is -15 degrees. Current Texture of Gelato However, my target texture of Gelato is shown below. Thank you for your help in advance and awaiting your reply.

Hi,Currently, I am using a recipe for Gelato base, which gives me the below mentioned texture.My current recipe:Milk - 1 litre (FAT-4.5%, SNF- 8.5%)Sugar - 125 gmsSMP - 65 gmsDextrose - 70 gmsFresh Cream - 160 gms (25% FAT, SNF-6.8%)Maltodextrin - 50 gmsEmusifier - 3 gmsTapioca Powder - 2 gmsCorn Starch - 3 gmsCurrent Texture using my receipeCurrent Texture of GelatoHowever, my target texture of Gelato is shown below.I pasteurize my base till 85 degrees and age it for 6 hours. I have a commercial batch freezer and a blast freezer too.Do let me know what changes should I make in my recipe to get the desired texture. Thanks a lot!