-
“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.
-
8 Replies
-
As this;
-
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?
-
In POD column the pod values are displaced one line below than they supposed to be.
-
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.
-
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.
-
Please help.
-
@sussan_scoolinaryteam will be with us shortly for an answer.
Maybe @mandie-lowe @nielsuitelstgmail-com or @yairybzgmail-com have a hint to help you
-
-
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.
Log in to reply.