![]() |
More on sweeteness and hardness |
Post Reply ![]() |
Author | |
Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390 |
![]() ![]() ![]() ![]() ![]() Posted: 20 Jan 2013 at 9:57pm |
A customised artisanal gelato / ice cream spread sheet offering sweetness and hardness control options for small batch product manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings is now available and can be downloaded from http://www.dairyscience.info/technology/180-excel-ice-cream.html .
The spread sheet is called: Pack 7. Customised artisanal gelato / ice cream spreads sheet offering sweetness and hardness control options for small batch mix manufacture using whole milk, cream, skim milk powder, sucrose, dextrose, fructose, a range of glucose powders or syrups, and flavourings. An On Line demonstration version can be tested at http://www.dairyscience.info/a125/a125.asp . |
|
![]() |
|
Sponsored Links | |
![]() |
Post Reply ![]() |
|
Tweet
|
Forum Jump | Forum Permissions ![]() You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |