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“Fundamentals of Artisan Ice Cream” Formula
Hello,
I have just watched all the episodes of Fundamentals of Artisan Ice Cream by Hervé Corvitto Lafont and I liked it a lot.
I just have confused with a chart which is very important for me. Maybe someone may help.
It is the ice cream formula chart. Some comas may not be at the right place as far as I have noticed.
Thank you.
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8 Respuestas
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As this;
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In this fat column, the fat percentage is %8. And according to 1000 grams of total, the %8 fat content should be 80 grams of milk fat, not 8 grams. Right?
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In POD column the pod values are displaced one line below than they supposed to be.
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In milk solids column I guess the comas are not in the right place as far as I get.
The milk powder is 42 grams in the recipe. But it is written 4,2 grams in that column.
And milk solids of 567 gr milk (%9, according to Mr, Hervé) should be more than what is written.
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This column looks not right too. Because even saccarose, dextrose and milk powder are more than 39,30 gr, which is written as total solids.
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Please help.
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@sussan_scoolinaryteam will be with us shortly for an answer.
Maybe @mandie-lowe @nielsuitelstgmail-com or @yairybzgmail-com have a hint to help you
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Hi, @eser-ispartali
I understand that one of the tables are nutritional parameters and the other table are formula parameters.
I see that if there is an error as you told us in the POD, the values should be invert sugar, dextrose and sucrose and not in the neutral emulsifier.
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