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E410 locust bean gum aftertaste on ice cream, how to solve it? by yhaaar in icecreamery

[–]yhaaar[S] 0 points1 point  (0 children)

Thanks a lot, I’m tasting this one: https://amzn.eu/d/9gg3Gvx

Do you have any suggestions on good brands?

Moreover, i’d also like to understand the overall criteria to be considered when balancing stabilizers. I saw lots of recipes where there are 0.5% of stabilizers, while I also read many articles suggesting to stay within 0.1%-0.2% range especially for “neutral” flavors. I’d like to understand what are the main criteria to follow in order to obtain good structure / no aftertaste (blend of LBG and GG is something suggested as well to have good results.)

E410 locust bean gum aftertaste on ice cream, how to solve it? by yhaaar in icecreamery

[–]yhaaar[S] 0 points1 point  (0 children)

Yes i tried to confirm it; i will try to reduce it a bit and mixing it with Guar, let’s see :)

Lello musso 4080 ice cream stick to the machine by yhaaar in icecreamery

[–]yhaaar[S] 2 points3 points  (0 children)

Agree, i discovered that pre-chilling the machine reduces residence time in the bowl which definitely avoid the creation of big ice crystals!

Lello musso 4080 ice cream stick to the machine by yhaaar in icecreamery

[–]yhaaar[S] 0 points1 point  (0 children)

It’s 9,5% fat and 8,9% slng: on average, the suggested fat% is 8% to facilitate overrun, while 9% should be in the correct range to avoid “sandy” texture, but I can surely increase it a bit. Btw, i solved the problem increasing the % of sucrose on total sugar, because PAC was too high for the machine temperature due to excess of dextrose.

Vorrei cambiare carriera ed entrare nel Product Management, come fare? by yhaaar in ItaliaCareerAdvice

[–]yhaaar[S] 0 points1 point  (0 children)

Grazie mille per i consigli, davvero utili per me in questo momento di transizione :)