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More on sweeteness and hardness |
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 Topic: More on sweeteness and hardnessPosted: 20 Jan 2013 at 9:57pm |
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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 . |
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