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jandreas

jandreas

  1.  338g Milk
  2.   37g Cream 48%
  3.   25g SMP
  4.  157g Sucrose
  5.   18g Dextrose
  6.   20g Glucose 38DE
  7.    5g Stabilizer
  8.  200g Mango
  9.  200g Whole Yogurt

 

-- Antonio De Vecchi

 

Or design/modify your sorbet recipe with Inulin to make the texture very cream.

  1.      95g Sucrose
  2.      54g Dextrose
  3.      50g Atomized Glucose (21DE)
  4.      20g Inulin
  5.     398g Water
  6.       5g Stabilizer
  7.     300g Mango
  8.     100g Passion Fruit

 

-- Jaume Turro Andersen

jandreas

jandreas

  1.  338g Milk
  2.   37g Cream 48%
  3.   25g SMP
  4.  157g Sucrose
  5.   18g Dextrose
  6.   20g Glucose 38DE
  7.    5g Stabilizer
  8.  200g Mango
  9.  200g Whole Yogurt

 

Or design/modify your sorbet recipe with Inulin to make the texture very cream.

  1.      95g Sucrose
  2.      54g Dextrose
  3.      50g Atomized Glucose (21DE)
  4.      20g Inulin
  5.     398g Water
  6.       5g Stabilizer
  7.     300g Mango
  8.     100g Passion Fruit

 

 

jandreas

jandreas

  1. 338g Milk
  2. 37g Cream 48%
  3. 25g SMP
  4. 157g Sucrose
  5. 18g Dextrose
  6. 20g Glucose 38DE
  7. 5g Stabilizer
  8. 200g Mango
  9. 200g Whole Yogurt

Or design/modify your sorbet recipe with Inulin to make the texture very cream.

  1.      95g Sucrose
  2.      54g Dextrose
  3.      50g Atomized Glucose (21DE)
  4.      20g Inulin
  5.     398g Water
  6.       5g Stabilizer
  7.     300g Mango
  8.     100g Passion Fruit

 

 

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