Synerge
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Posts posted by Synerge
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2 hours ago, weinoo said:
Talk to the guy trying to make soup.
Soup ice cream? Sounds good
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6 hours ago, weinoo said:
The problem I run into when making half batches (expecting about a pint of ice cream) is that between the stuff that I really can't get out of the ice cream container and the stuff that remains on the dasher (which, by the way, all gets eaten while I'm "decanting") is that I really only end up with about 2/3 of a pint.
I've taken to doing either 2/3 or 3/4 of a recipe. Works well for me.
But if that is the case, then you also lose quite a lot when doing a full batch.
Have in mind, that if you pasteurize the mix, a good portion will evaporate. That will mostly depend on the method used and how efficiently/fast you are making the whole process, but I think is quite normal to lose 10% of the mix or even more just by pasteurizing
You can also lose a little part of the mix when transfering from one container to another one. And maybe a little more when withdrawing the ice cream from the machine
Improving all this steps makes you lose less percentage of the final mix, and that is obviously good as you get more ice cream in the end, and have a better cost use. Although, most of what evaporates is water anyway
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5 hours ago, ElsieD said:
Is there any reason why I can't make half batches of custard based ice cream? We love ice cream but it takes a while to get through a full batch. Plus, I'd like to have two options to choose from rather than one. I have a Breville ice cream maker with a built-in compressor, if that makes any difference.
There is a minimum on every machine, be it homemade or commercial, usually its 50% of the capacity or maybe 60%, so you should be able to make half batch
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22 minutes ago, Kerry Beal said:
Lemon Sorbet - a recipe from one of those California Culinary Academy cookbooks from the 80's - this is essentially an Italian Meringue with lemon juice added at the end, then spun in the machine. Only thing it needs is a raspberry coulis and to be shaped in quenelles!
Looks good! It actually looks like a lemon ice cream. I believe that it means its' correctly done.
I made one batch yesterday and it looked like that too. I didn't took any photos though, I was in a rush making ice cream to take to a reunion
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8 hours ago, weinoo said:
I think I do pretty well at home, my ice cream is very smooth and I'd also be willing to say that it's better than some of what's offered professionally.
I'm not doing better than Il Lab, but I like my ice cream more than Ben & Jerry's, for example.
Thats quite impressive. Although I cannot imagine it at all, because I have no idea what those shops are, but it's great that you achieved so much progress
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21 minutes ago, weinoo said:
Homogenization?
No. The point a few of us are making and have made here is that what's good and delicious for me, maybe you don't like as much? Or maybe that there is not any "best" this or "best" that after all?
That happens with basically everything. Probably the point for most of the people that make ice creams at home is to actually change the recipes and adapt them to their own liking
For me its something different. The gelatos that are made in my country are way too good, so the reason is price, it cost me about 1/5 1/6 of the price of the gelato shop, and thats a lot. I also like all this. Although I find the entire pasteurization and rapid freezing process exhausting and messy. The aging and churning process is rather simple
I do understand everyones points of view and reasons, but mostly for flavor. For texture, I dont think you can go better than what a pro machine can offer. Its extremely smooth. And if you talk about overrun (air), you can control that, so there is really much point on arguing about that
I dont know, for me its always trying to improve and get better. And no, I'm not talking about appareance, as I'm not a gourmet chef, unless it looks disgusting, there is no point on working on that, flavor and texture are everything in ice cream
I think I will go for a banana ice cream next, and a lemon sorbet as I bought way too many lemons :P. Sorbets are usually the hardest to make, specially those that have really low solid percentage like lemon
A really good advice that I found while trying, is to freeze the mix before churning as much as possible. If you can, leave it in the freezer until it reaches 0ºc before putting it in the machine. The result will be much better, as it will reach the desired temp a lot faster and the machine will suffer less. That means smaller ice crystals, and better texture as soon as you get it out of the machine
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6 hours ago, weinoo said:
You won't convince me. But... Ms. Cree and Jeni both make you homogenized if I were to buy and use Creamline milk.
Or when I start entering competitions, which will happen never.
Are you entering competitions? Of ice cream making?
I completely missed the point here
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11 hours ago, Kerry Beal said:
No stabilizers, yes second photo where I dig it out before putting in freezer - leaving my homogenizer in the drawer!
And its it good? I mean the taste and texture
I'm asking because the second picture, when the ice cream has finished churning, looks too soft and a little grainy. With that I mean that its surface is not smooth, but it looks that it had balls that could be sugar or something else
The final result doesn't look grainy, but maybe a little dry? Its like the oposite appearance
It could be completely ok in both matters though, despite on how it looks, thats why I asked
I have made some batches that looked like that, but I believe it changed when I started homogenizing the mix. The stabilizers could have help. Not sure
For example look at this texture when it comes out of the machine. This is obviously the most perfect texture you can actually get, and its impossible for us because we dont have the right equipment, but its a guide of what we could aspire to achieve, or well, somewhat close to that
https://i.pinimg.com/originals/00/97/55/00975594f3a303dbe813b4cbd9b0c84d.jpg
For some reason I cannot post any image. I dont see any button for that. Maybe its because of my post count?
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12 hours ago, weinoo said:
Is there any need to use an homogenizer when starting with homogenized milk?
I don't believe I use any emulsifiers either. I've pretty much settled on Dana Cree's methodology.
Homogenizer, not really. Not even ice cream shops use them. They are only used on industrial scale
But all of them use Mixers. Doesn't matter if the milk is homogenized, what you want to do is actually do a really good mixing, where everything becomes one thing, or you will notice how ingredients split. And its quite a difference to be honest, before I got my mixer to now that I use it
I actually homogenize the mix a few times as recommended in some books, and thats it, first for the liquids and then when you add the solids at max speed. Then when you have the mix at 85ºc when pasteurizing, and one more time, a fast one when you are about to put it in the machine, so you are sure that there are no harden surfaces due to contact with air while it was in the refrigerator
About emulsifiers, they are needed because milk fat and water reject each other. They are basically oil and water, you cannot blend them together, so you need an emulsifier as it absorbs the water drops and it binds fat with water, and the result is far better. The basic emulsifier, and the only one that was used and known some years ago are the eggs. Then you have lecitine. And then you go to monodiglicerides and monoesterates, and their complexity is in that order aswell. All the pro ice creams use monodiglicerides, but they are really hard to get, at least here, in small amounts. They are basically for industrial use
But well, I've been doing the ice creams with great results without using emulsifiers, but I will get some as soon as I go to the main city. I do use stabilizers though, 3 of them actually, carrube, guar and carrageenan in really small accounts, 2.5g total. They are all natural anyway, as they are got from plants
Every single step and addition matters to the quality of the ice cream, be it in texture and in flavor. Some are also for longevity, as you can have the ice cream for many days, weeks, even months without losing its structure. If you dont use any, it wont last more than 2 days I believe. I know its not common to have the ice cream for many days, many consume the batch in one single day. For me it lasts some days as I live alone and I only do 1 flavor at the time, so you get tired rather quickly
So yeah, I recommend using a mixer, is like 1 minute and it improves the mix a lot in general. Emulsifiers and stabilizers are optional. They depend on how good you want your ice cream to be, or if you are like me, that even when not doing it commercially, I'm putting lot of time and effort on this as I really like it, so I'm trying to achieve a professional result as much as I can
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7 hours ago, Kerry Beal said:
No fancy quenelles for me!
Are you using stabilizers?
Is the second photo when you retrieve the mix from the machine, before freezing it?
Are you using a mixer to homogenize everything before churning?
Lots of questions
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17 hours ago, weinoo said:
This is the one I have...https://www.whynter.com/product/whynter-2-1-quart-upright-ice-cream-maker-stainless-steel-bowl-black/
It's 180 watts, but I don't think that's as important as maybe the design, etc.
From the specs, it gets cold enough, but I'm no engineer so I have no idea how that translates to the spinning power of the dasher.
Makes delicious ice cream, and like most kitchen appliances, as one learns how to get the most out of a product, it becomes easier and more friendly to use.
Indeed. That one is good. It has a good freezer, although I dont know why they reduced so much the speed of the dasher on top models. Same happens with the cuisinart. It spins at half speed compared to the lower model, but it has better freezing power, and probably better churning strength
Anyway its like you say, you have to make the proper recipe, and the all the procedures the right way in order to get the best ice cream
My last batch ended up extremely well, and I'm not using emulsifiers yet, but it looks like proper ice cream already. I have to work a little with the taste, as its still a little "milky", but I'm close
I will post photos later. As soon as I get some emulsifier, probably monoesterate, it should improve even more. I don't think that is the issue, but I have to consider that the milky flavor could come from the lack of emulsifier, due to the ingredients not mixing entirely. As the formula is correct as I checked with many many resources
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On 7/9/2021 at 10:06 AM, weinoo said:
Back to my old fave; 2 scoops vanilla, Philadelphia-style. And lemon sorbet. Neither of these was fully hardened in the freezer; more like 2 or 3 hours at most.
The Whynter machine is much different than my old, beloved, passed on to a friend, Lello Gelato. The Lello, with its smaller bowl and perhaps more efficient freezer, froze stuff faster than the Whynter. And a bit more solidly, at least at the point where I think it's done. But now I'm leaving the ice cream in the Whynter for at least 10 minutes after it's done spinning on its cold only function; seems to be a little easier to scoop out that way.
Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream from. Which means I spend time over the sink "cleaning" off the dasher!
What Whynter do you have? 15 or 200?
They are indeed quite underpowered, all of them. 130, 160w is not enough. Not for cooling, and not for churning. Most as soon as it gets a little hard, it just stops, cannot churn further due lack of power. They are obviously slow aswell, the fastest one I believe is the musso with 65rpm. The whynter 15 has 55rpm and the whynter 200 is really slow with 28rpm
About leaving the ice cream in the machine, just getting it cold. I tried it the last time. The problem is that the ice cream that is in contact with the bowl freezes really fast and gets to a really good texture, but blocks/isolates the cold from the rest of the ice cream that is in the middle. Even if you mix it manually, it freezes again quite fast, and its quite hard to do it due to the design of the bowl, that has a hole in the middle.
About the extracting and cleaning, what I do is when its finished, I remove only the dasher without turning off the machine, remove all the ice cream in it and throw it to the sink. Then I extract the bowl from the machine and turn it over to the recipient I will use. At least mine is not sticky at all, and gets warm quite fast, so its not hard to remove. Obviously not even close to a professional machine that literally comes out by itself through a hole, but well. About the dasher, its incredible that it gets greasy from the cream fat, but the rest doesn't. You just need to use hot water and it cleans extremely easy, don't use cold water because it doesn't remove grease
Eating the ice cream as soon as it leaves the machine is quite hard, as its extremely soft, even for me that I leave the machine doing the full process. But with some hours of freezer its ready. The other day I set the freezer way too high, and when I wanted to eat the ice cream, it was completely frozen solid, I couldn't even insert the spoon at all, so I had to wait at least 5 to 10 minutes. The temperature was -28º C xD. When it reached -15º it become good enough, and on -12 it was perfect. But that obviously had to do with the PAC I choose for my recipe
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17 hours ago, ccp900 said:
cooking 2 batches of avocado ice cream. 1 batch only milk and another batch with some heavy cream to see how the taste would change.
a bit of a tip which i learned the hard way before. do not cook your base with the avocado. it will turn bitter!
i usually add fruit at the last moment before chirning but for the last batch i thought cooking would stop the browning and i did not know cooking avocados is bad hehe
I think that none of the fruits is cooked as it loses its taste
All of them are added after.
Some can be added after the pasteurization, some can be added right before the churning, and some can only be added during the churning
Not sure about dry fruits though, like hazelnuts, chesnuts, etc
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9 hours ago, weinoo said:
@David Ross I had dinner out at a fabulous, newish restaurant in Brooklyn last night. Only two cooks, no dedicated pastry person (who probably couldn't fit into the kitchen if they tried).
Here's how the dessert was served...
I hope that's not a finger indent on the bottom right!!
The nail looks particulary delicious
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1 minute ago, Margaret Pilgrim said:
I seldom buy or even then enjoy ice cream shop ice cream. For me the best is stiff churn followed by an hour or so ripening in the freezer. Then serve. I.e., dinner party. Worry about the leftovers tomorrow.
Really? Why is that?
I went to the USA only 1 time, and tried a few artisanal ice cream shops, but I didn't liked them. They were, mm, strange. Too sweet, or maybe too much fat. Maybe they use sweeteners and colorants, not sure.
I found the supermarket industrial ice cream better, and that is quite strange to be honest. At least I thought that your industrial ice cream was quite better and cheaper than the ones we have here
But for the artisanal shops, no, it was too strange. And I absolutely love ice cream, even the worst shops seems ok to me. I obviously notice the differences though, but I dont care that much
Maybe its what Paul said that ice cream is way too sweet, although he seems to love bitter things, so not sure if I can trust him on that. I didn't tried that much neither, but I would love to try them again someday
I heard that there are really good ice creams or gelatos in New York, I believe, that won a spot in the top 10 best ice creams of the world, along with Italy, Argentina and Japan
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Today I will try another batch of cream. The normal one
If I get that one to be good, then the others are just modifications of it. Specially vanilla, that is pretty much the same formula with the vanilla, and well, if you want, some eggs
Tomorrow I will try Dulce de Leche (Milk Caramel), that is a classic in my country. I made it many times. Hopefully this one gets better. As soon as I get this 2 right, I will start with other flavours
Sometimes is good to buy artisanal ice cream of the same flavour (of the shop you like obviously), so you can compare side by side, and that helps you adjusting what is wrong or what should be changed, as we usually consider the true artisanal gelato as the best example of what it should be. From there you can obviously adapt it to your liking
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8 hours ago, Margaret Pilgrim said:
This discussion really brings into focus how different our individual definitions of ice cream are. How different our goal as well as our equipment. How difficult to perceive much less solve posters' problems. Even and especially whether ice cream is being made for immediate service, service after a period of ripening or for storage/stock.
True, we all look for different things in the ice cream. Although I've never heard of anyone saying that gelato is too fluffy or has too much air and wants less. Its understandable in ice cream because it has too much, like 60 70%. Not even talk about supermarket ice creams that have 100% air or more. Is like eating air
Serving after churning its almost imposible unless you have a professional machine, it barely comes out, with luck, like a soft ice cream. Of course you can eat that, but its not exactly the best. The consistency and texture is like 50% of the ice cream, the other 50% is the flavor
What is different in all of us, is how we percieve tastes. Some will want to increase sweetness when they love sugar, some like Paul hates sweetness and goes to the lower limit, with PODs like 120, that I've never seen any ice cream like that. It probably tastes like a vegan food
Some will want a fluffy ice cream with tons of air, some will search for thick ice cream
Some are fine with normal amount of fruits, average 40%. Some love fruits and want to make most of it, adding up to 70%
And that makes it great, because with different tastes, we get different ideas and results, so we can try so many. Pretty much every ice cream shop is different between each other, somehow, even when so many uses commercial bases.
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14 minutes ago, JoNorvelleWalker said:
I would say slower rotation speed is better for ice cream texture. But if I were looking for even better texture I'd go out and buy a Pacojet. Unfortunately I can't afford one.
Actually everything about ice cream is speed. Professional ice creams are done in 6 7 minutes, and they leave the machine almost ready, just a blast freeze and they are done
Ours leave the machine at somewhat "similar" texture and progress, in 30 minutes. If you withdraw it before, it will be quite soft, with clear and visible water spots
While longer it stays in the machine, worse structure and texture it will have. This was actually proven and tested chemically and scientifically
The difference between gelato and ice cream, is not the time, but the speed. Ice cream is done at almost double the churning speed as gelato, so it puts a lot of more air into it, but the final machine time is still the same, less than 10 minutes.
The freezer temperature must also be on par with the speed obviously, so its like -40º C, a lot more than all home machines, that can only reach that temperature with enough time and only empty, without any heating source like a mix
For example in your case that you like less air in ice creams, then you will put the dasher speed slower, maybe with a gelato setting that is quite slow, or maybe even a little less, and withdraw it at the same time, so it will have less air but everything will be creamy and frozen as it should
Those Pacojets are quite intriguing, but I believe they are more for restaurants, where they can leave the ice cream batchs ready, and then just unfrozen it when they need it and the machine does the rest. Not sure about the price of those machines though
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1 minute ago, JoNorvelleWalker said:
My Cuisinart ICE-100 has two dashers. One for lower overrun and one for higher overrun. I typically use the dasher for higher overrun but it still gives me the lower overrun I like. For my ice cream I churn very briefly, about 15 minutes. Longer than this I find the ice cream texture suffers.
Yeah, I heard about the 2 dashers. Although they seem to pretty much give the same result, as usually the overrun is giving by speed and not so much by the dasher itself. And our machines cannot change speed. Unlucky
If we could increase the speed, to 100 rpm at least, that is the gelato speed, we could finish the ice cream faster. And that means better texture, smaller ice crystals. Although we should also need more freezing power, but our machines are not that bad either, they may be able to handle some of increased speed
You are doing the right thing actually at removing it earlier, as while more you leave the ice cream in the machine, less effective is the freezing due to lack of power. Usually you should not remove it by time, but with a digital thermometer check the temperatura, should be about -7 to -10º C when its ready to be taken out, although it depends on the machine itself. Some only reach -7 before starting to go slower
I'm currently leaving the whole process until the machine cannot longer churn, and thats it usually 30 minutes, with good results. I haven't tasted ice crystals for long time, but I will be testing new methods, like putting less mix in the machine, removing it early, leaving it in the machine to try to blast freeze it without churning, etc. There must be a way to somehow simulate the texture that proffesional machines give. If there is one, I will find it. One great thing that would be amazing, is to make a custom blade, to actually scrap the bowl sides instead of getting close, so every single ice cream in the sides is removed, just like pro machines. Metal blades would also be something great
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1 minute ago, JoNorvelleWalker said:
Overrun depends on how ice cream is churned. I prefer low overrun.
USA ice creams have really high overrun, maybe 60 70%. We have gelato here in my country, so we have 30 35% overrun
Anyway, we cannot control overrun with our home machines.
Even for gelato, that ice cream seems low overrun, like 15%, its probably the recipe, but well, if it tastes fine
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1 hour ago, JoNorvelleWalker said:
The best chocolate ice cream I've made is Rose levy Beranbaum's.
I watched the video link you put before, and it does look good. Although it seems a quite low overrun ice cream
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14 minutes ago, ccp900 said:
hi there. yep im aware of pod and pac and this is why i adjusted the formula to be 18 percent sugar as that is way higher than my usual formulations. the experiment was focused on the effects of varying sugars and sugar level on the flavor perception of chocolate and i came out with insights that were contraryto what i expected. for example the formulation with oy 6 percent fat actually had duller chocolate flavor i assumed the flavor would be more pronounced given all the documents supporting that lower butterfat led to a more chocolate taste because you have less fat coating your tongue.
i was also surprised how the change in the sugar type led to a dulling of the chocolate taste. i wasnt expecting that as i thought the change of sugars would simply mean lower fpd and od course sweetness. i am thinking that chocolate is really carried by sweetness more than anything else. the longer the sweetness lasts in your mouth the longer the chocolate flavor stays. this means using a higher proportion of sucrose would benefit it.
now im thinking how do i make an upfront chocolate taste, i was hoping the lower fat is the answer but i havent done a low fat but high sucrose version yet. this is because i dont like super sweet ice cream
Actually, I think that the fat relation with taste goes the other way around. For example in USA they increased a lot fat content as it gave the ice cream a different texture and flavour
One thing is certain, while more fat you have, more creamy is the ice cream. Because fat does not freeze, so you have less water, so less ice problems
Obviously, on the other side, fat is extremely unhealthy, specially if you are planning to eat ice cream on a regular basis. A 10% fat content is a lot more balanced, and it comes out great. You can also go for italy's gelatos that go from 4% to 8% top. In argentina, the gelatos usually go from 7% to 10%. For me, 6% is a little to low, 8% sounds better in all the cases. I try to get values between 8 and 10
Chocolate is probably the most difficult ice cream to do, because the main compontent, that is chocolate, is quite complex, and changes everything in the formula. It has fats, sugars, solids. Everything. Also, the quality and type of chocolate change everything aswell
Your finding is interesting, you say that with a smaller POD, the chocolate taste doesn't stand out too much. In the contrary, if you increase sweetness, the flavour is better. That maybe depends on the chocolate you are using. Also have in mind that chocolate itself is really high on fat.
Post your recipe so we can check what is going on. Although I have no experiene in this, maybe others that do like chocolate can say something about it. I can only say that chocolate is really bitter, specially if you go more to pure chocolate. Milk chocolate on the other half, or maybe even white chocolate, completely different taste
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On 6/10/2011 at 3:22 PM, Shel_B said:
My GF is Argentinean, and her cousin will be staying here for a few weeks. I'd like to make a few dishes from their home country, and have just discovered locro and have made my first batch of Dulce de Leche. I'm still experimenting with both dishes, trying to get them just right. Ingredients for the locro are not hard to come by, so there's a good chance I can whip up something pretty "auténtico".
However, I'd like to get more ideas for Argentinean recipes. Any help?
Thanks!
We have lots of great foods here.
Obviously the number 1 is the asado (meat), made in a grill, but its quite hard to make in other countries because you have to come by with our meat, that is not cheap at all, and well, learn how to do it, its 100% experience and practice, as the process is quite simple
I love that you are doing dulce de leche, its great, one of the best things around here. I wonder what brands of dulce de leche you can get there
Locro is indeed a traditional food for certain times, specially when its really cold and its something that is not expensive, although I dont particulary like it
From there, you have many other foods, I will name them so you can check recipes from google, although I dont know which of this exists in other countries, maybe under a different name, but well, they are classics here
- Milanesa (its basically a steak covered by a mix made of bread crumbs and some other things) - Really good
- Lomito (a sandwich made of meat that is quite thin, it has chese, ham, tomato, lettuce, egg, etc) - The best I think are made on my province (state), amazing sandwich
- Empanada (its like a small dough filled with meat and other things (you can also do them vegetarian, with cheese and ham, chicken, etc), there are lots of types of mixes. It can be done on the oven or fried) - Also a classical food here, although this one in particular, each country has its own varation, but I know that here they make some insane empanadas, specially if you go to the countryside, with those grandmas cooking the same thing for 60 years
- Choripan (a sandwich somewhat similar to a hotdog, but instead of a sausage its a meat inlay (chorizo), I believe the word is inlay, not sure) - Its extremely good aswell, I dont know if this is made in any other country. Although I dont know if this "chorizo" (the meat) can be bought there. Also you will need, as someone mentioned before, the Chimichurri for this, that is like a hot sauce, works for lots of things
- Pizza (although is not something unique, the way that pizzas are done here is different to everywhere else, like USA or Italy. So maybe you can try some recipes, although I have to say that USA pizzas are amazing, Italy's not so much)
- Alfajor (and basically every sweet. There are way too many sweets here, but alfajor is probably the best one, usually made with dulce de leche mix in the inside, and 2 covers on the ouside) - Again I dont know how much of all of this has actually reached foreign countries, some maybe completely unknown and some are maybe sold in the supermarket. The world is too connected now
I think those are the main classic dishes here. As you see most go around meat, and the sweets go around dulce de leche. You obviously also have the wine, that is one of the best in the world, and ice cream, that here is actually gelato and its almost as good as the ones from Italy
From meat and dulce de leche, there are tons of other foods aswell
Hope it helps
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On 6/29/2021 at 3:02 PM, ccp900 said:
hi. can i ask for some help in verifying an experiment. i made multiple batches of chocolate ice cream with varying amounts and types of sugar.
what i found out is that the type of sugar had a substantial impact on the chocolate taste such that some batches tasted more chocolatey even if they had the exact same chocolate level.
ill give you an example. i made a batch that had 10.2 percent butterfat and about 44-45 percent totsl solids. i used 30g of cocoa powder that had 10 percent fat as well as 50g of chocolate couverture that was 85percent graded so 85 percent cocoa solids.
now 1 batch i used 180g of sucrose or 18 percent. in another batch i changed that 180g sucrose into 40g sucrose and 140g dextrose.
the sucrose version because of the sweet taste seemed to hide the initial taste of chocolate but after a few seconds the chocolate taste seemed bolder and it lasted longer in the mouth. the dextrose version seemed a bit flatter tasting even if they had the same chocolate amount.
can i ask if someone has the time to cross verify this? or at least explain why?
i know for a fact that dextrose has a more upfront sweetness that lasts a short time versus sucrose that has a longer lasting sweet taste. i am thinking this might be the reason why the chocolate taste seemed to last longer.
i am confused though why the sugar version seemed to have a bolder chocolate flavor. i half expected the dextrose to be stronger because of the smaller molecules getting to the taste receptors easier. at the least i expected the taste to be very comparable with just the sweetness level changing but this is not what i experienced from my tasting the dextrose version seemed dull. to add some complication, yes more confusion, i actually made a batch that only had 6.5 percent milkfat. this batch still had 40g of sucrose and 100g dextrose. this batch again still has 50g of couverturr 85 percent and 30g cocoa powder. i expected this to have a stronger flavor given the very low butterfat and lower sugar. guess what. it tasted the least chocolate of the batches! so im stumped why this is.....i was expecting the flavor to come through more given the lower fat and lower sweetness.....
am i going crazy??
calling Paul!!!! pls tell me im not going loco 😜😜
I'm asumming that you actually know the POD and PAC differences on all the sugars, because sucrose and dextrose are sugars and have completely different values
Dextrose has more antifreezing properties, but less sweetness. Thats why replacing a part of the sucrose makes it less sweet
About the chocolate, to be honest I dont like it, so I can't really help you with that, as I don't know how it functions with other ingredients and which makes it stand out more than others. There are tons of information in many books and articles, but I avoided them on purpose, as I will never make chocolate gelato :P. But its probably that if the chocolate stands out more with sucrose than with dextrose, that means that its beneficial for it to be sweeter, or maybe thats just your perception
There is also the fact that the texture and properties improve a lot when using at least 2 different sugars, or I would say sucrose + a different sugar, be it inverted sugar, glucose, dextrose. There is a synergy between different sugars that was discovered not long ago, thats why all gelatos and ice creams now use dextrose or glucose, when before sucrose was only used. That also makes people say that ice creams are now artificial, because they read dextrose and associate with some chemical additive of some sort and they have no idea that its just a normal sugar. Its not an edulcorant
Anyway, thats it. Formulas have changed, if you want better ice creams and gelatos you will need to use at least 2 sugars. With dextrose you will be fine for most ice creams, as glucose DE is a little more difficult to get, well, at least here. By the way, if you get glucose, it should be atomized, meaning powder glucose, and with dextrose equivalent DE of 38 40, for better serving purposes. Glucose 100DE = Dextrose, so be careful with that
Home Made Ice Cream (2015– )
in Pastry & Baking
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There are actually many scientific researchs testing how each emulsifier acts on the ice cream, and what changes when the percentage varies. Also with mixing emulsifiers. Although there are not many emulsifiers to be honest. Stabilizers on the other hand, there are too many and their properties are completely different between each other. They test it with different tools and machines, the results are quite insightful
There is also improvement using emulsifiers on non-fat ice creams, as its gives them a better texture
Im using right now Monoesterate + Tween 80. For stabilizers Locust + Guar + Carrogenan. Its working quite well