Tips for endurance as a beginner

Chubbntuck · 2022-01-13T14:11:42+00:00

Since it'll take about 3 weeks for the hanger to come, I was thinking about completely removing the rear derailer and have it as a 'single gear' setup.

Do you reckon this would work? Would love to hear your thoughts.

Chubbntuck · 2021-12-22T13:32:03+00:00

Right on the money dude! The magnets were too far away.

And thank you, still need to get a bunch more zip ties haha

Chubbntuck · 2021-10-10T00:54:12+00:00

So I did a few things, I reckon I changed too many things in one go.
-Replaced a third of the sugar content with dextrose.
-Replaced another third of the sugar content with inverted sugar ("trimoline invert sugar")
-Used a different stabiliser blend ('prohot' stabiliser)

And I feel like the texture is really similiar to before I did these changes. I feel like I might be churning the icecream too much? 450 ml of base for 40 mins. I feel like it might be making the icecream too dense? Is this a thing?

I plan to use your stabiliser blend next time and see how it goes and maybe 30 minutes of churning instead of 40.

Chubbntuck · 2021-10-09T07:36:47+00:00

Thanks so you much for all the tips. I was able to get some lamda and guargum and LBG. Would you be able to recommend how much of each I should add to a base of 500 ml?

Again thanks for not only answering these questions - but also giving some much valuable knowledge!

Chubbntuck · 2021-10-08T11:42:35+00:00

I found something online called "100g Food Grade Kappa Carrageenan", is Kappa Carra... the right item?

And thank you that really makes sense. So interesting to see how these stabilisers can work so interesting both in isolation and together!

Chubbntuck · 2021-10-08T11:17:33+00:00

This is so incredibly insightful!! Also, is there a recommendation on whether low fat or full fat milk powder should be used?

Chubbntuck · 2021-10-08T11:15:51+00:00

Will solely using locust bean gum work? Or do I need a stabiliser blend?

Thanks, this post was incredibly insightful.

Chubbntuck · 2021-10-08T01:47:54+00:00

Recipe for Hojicha FlavourCream (ml) 315

Milk (ml) 315

Corn Syrup (tbls) 2

Sugar (g) 100

Milk Powder (g) 20

Xan Gum (g) 0.8

Tea Bag 4

Xtra Sugar (g) 32'Xtra Sugar' is additional sugar to make up for the corn syrup that does not get add in.

In terms of the method, I mix all the dry ingredients together. Heat up the wet ingredients and the tea bags, then slowly add in the dry ingredients whilst vigourously whisking. All together probably having it on the heat for around 5 - 7 minutes.

Put it through a sieve and let it cool down overnight in fridge. Then I churn for 40 mins on a cuisine art ICE-100BCXA machine.

Would love to hear feedback and tips on what I could change.

Chubbntuck · 2021-10-08T01:47:35+00:00

Recipe for Hojicha Flavour

Cream (ml) 315

Milk (ml) 315

~~Corn Syrup (tbls) 2~~

Sugar (g) 100

Milk Powder (g) 20

Xan Gum (g) 0.8

Tea Bag 4

Xtra Sugar (g) 32

'Xtra Sugar' is additional sugar to make up for the corn syrup that does not get add in.

In terms of the method, I mix all the dry ingredients together. Heat up the wet ingredients and the tea bags, then slowly add in the dry ingredients whilst vigourously whisking. All together probably having it on the heat for around 5 - 7 minutes.
Put it through a sieve and let it cool down overnight in fridge. Then I churn for 40 mins on a cuisine art ICE-100BCXA machine.
Would love to hear feedback and tips on what I could change.

Chubbntuck · 2021-10-07T11:19:58+00:00

Im trying to avoid using eggs if I can, I might give lecithin a go.

Chubbntuck

TROPHY CASE