Vanilla Ice Cream with New Stabilizer Combination
Hot processed base
- Water 63%
- Fat 10.2%
- POD 14.7%
- MSNF 10.0%
- Other Solids 0%
- AFP 160
Final product.
Higher viscosity!
- New stabilizer combination try! (LBG + Guar)
- Texture is super nice. Straining before chilling was the right move. Also, adding guar gum makes it less icy.
- The new composition challenge worked. Much lighter, a little bit sweeter, and more milk flavor.
- AFP wasn’t raised that much, but scoopability is much better. Nothing new is directly increasing the scoopability, but the overall increase in smoothness could be the reason, I guess.
- I think I had enough fun with glucose syrup. I’m going to move on to exploring dextrose.