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Twenley

Twenley


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On 5/21/2014 at 3:57 AM, carltonb said:

Digging through my books on the many ice cream classes I have taken here is a bases to start with.

 

A formula that is slightly higher in fat (Rich) soft serve formula might look like:
 
6% milkfat
13% nonfat milk solids
13% sugar 
0.5% stabilizers and emulsifiers
 
So that the mix has about 32.5% total solids.
 
This might translate into 
 
91g heavy cream, homogenized (35% fat)
702g whole milk, homogenized (4% fat)
65.6g nonfat skim milk powder
111g sugar
0.5g xanthan gum
0.5g locust bean gum
0.1g kappa carrageenan
8g egg yolk
infused flavors as desired.
 
This must be played around with until the desired product is reached,
 
You might want to also check to see if Migoya of the CIA has published anything that might be of help.
 
Carlton Brooks CCE, CEPC

 

Would anyone be able to share the formula for vegan soft serve mix (non-coconut)?

The ones sold in powdered form just don't do justice.

Twenley

Twenley


Add more information

On 5/21/2014 at 3:57 AM, carltonb said:

Digging through my books on the many ice cream classes I have taken here is a bases to start with.

 

A formula that is slightly higher in fat (Rich) soft serve formula might look like:
 
6% milkfat
13% nonfat milk solids
13% sugar 
0.5% stabilizers and emulsifiers
 
So that the mix has about 32.5% total solids.
 
This might translate into 
 
91g heavy cream, homogenized (35% fat)
702g whole milk, homogenized (4% fat)
65.6g nonfat skim milk powder
111g sugar
0.5g xanthan gum
0.5g locust bean gum
0.1g kappa carrageenan
8g egg yolk
infused flavors as desired.
 
This must be played around with until the desired product is reached,
 
You might want to also check to see if Migoya of the CIA has published anything that might be of help.
 
Carlton Brooks CCE, CEPC

 

Would anyone be able to share the formula for vegan soft serve mix?

The ones sold in powdered form just don't do justice.

Twenley

Twenley

On 5/21/2014 at 3:57 AM, carltonb said:

Digging through my books on the many ice cream classes I have taken here is a bases to start with.

 

A formula that is slightly higher in fat (Rich) soft serve formula might look like:
 
6% milkfat
13% nonfat milk solids
13% sugar 
0.5% stabilizers and emulsifiers
 
So that the mix has about 32.5% total solids.
 
This might translate into 
 
91g heavy cream, homogenized (35% fat)
702g whole milk, homogenized (4% fat)
65.6g nonfat skim milk powder
111g sugar
0.5g xanthan gum
0.5g locust bean gum
0.1g kappa carrageenan
8g egg yolk
infused flavors as desired.
 
This must be played around with until the desired product is reached,
 
You might want to also check to see if Migoya of the CIA has published anything that might be of help.
 
Carlton Brooks CCE, CEPC

 

Would anyone be able to share the formula for vegan soft serve mix?

The ones sold in powdered form just don't do justice.

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