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andrewk512

andrewk512

2 hours ago, &roid said:

So I’m going to jump into the creami pool too. My birthday is coming up and hopefully soon I’ll be the proud owner of a pacojet lite

 

any recommendations for a shopping list of the more esoteric stabilisers/enhancers to get in before it arrives? 

 

I think any stabilizer blend will do to start off. I use generic forumation cremodan 30 & 64; lots of people on the facebook group use avacream; here I've seen people make custom blends based on online recipes

 

I think a good cookbook is more important than anything - I like Hello, My Name is Ice Cream

 

Inulin, ultrasperse, fruit acids, milligram scale, polysorbate, dextrose, fructose, rotor stator homogenizer etc. not at all necessary to make a good product. If I had to start up a supplementary list though I'd get citric/malic acid, glucose syrup, and a milligram scale, this will set you up to use the HMNIIC book (although she provides alternates if you dont have them)

 

I might have to get myself one of those homogenizers one day though... but I still haven't found a use for it that I can't replicate similar good-enough-for-home results with other techniques

andrewk512

andrewk512

2 hours ago, &roid said:

So I’m going to jump into the creami pool too. My birthday is coming up and hopefully soon I’ll be the proud owner of a pacojet lite

 

any recommendations for a shopping list of the more esoteric stabilisers/enhancers to get in before it arrives? 

 

I think any stabilizer blend will do to start off. I use generic forumation cremodan 30 & 64; lots of people on the facebook group use avacream; here I've seen people make custom blends based on online recipes

 

I think a good cookbook is more important than anything - I like Hello, My Name is Ice Cream

 

Inulin, ultrasperse, fruit acids, milligram scale, polysorbate, dextrose, fructose, rotor stator homogenizer etc. not at all necessary to make a good product. If I had to start up a supplementary list though I'd get citric/malic acid, glucose syrup, and a milligram scale.

 

I might have to get myself one of those homogenizers one day though... but I still haven't found a use for it that I can't replicate similar good-enough-for-home results with other techniques

andrewk512

andrewk512

2 hours ago, &roid said:

So I’m going to jump into the creami pool too. My birthday is coming up and hopefully soon I’ll be the proud owner of a pacojet lite

 

any recommendations for a shopping list of the more esoteric stabilisers/enhancers to get in before it arrives? 

 

I think any stabilizer blend will do to start off. I use generic forumation cremodan 30 & 64; lots of people on the facebook group use avacream; here I've seen people make custom blends based on online recipes

 

I think a good cookbook is more important than anything - I like Hello, My Name is Ice Cream

 

Inulin, ultrasperse, fruit acids, milligram scale, polysorbate, dextrose, fructose, rotor stator homogenizer etc. not at all necessary to make a good product. If I had to start up a supplementary list though I'd get citric/malic acid, glucose syrup, and a milligram scale.

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