Instructions Mix all dry ingredients in a bowl.
Ingredient Weight (g) Amount (%) Milk (3.0%) 580.0 48.47 Cream (40.0%) 230.0 19.22 Cacao powder 21% 60.0 5.01 Inulin 30.0 2.51 Dextrose 120.0 10.03 Sucrose 50.0 4.18 Fructose 50.0 4.18 Egg yolk 68.0 5.68 Vanilla extract 5.0 0.42 Salt 2.00 0.17 Locust bean gum 1.00 0.08 Guar gum 0.40 0.03 Lambda Carrageenan 0.30 0.03
Name Amount Butter fat 9.1 % Total fat 11.7 % MSNF 5.3 % TSNF 30.6 % Total solids 42.5 % POD 184.5 Freezing point -4.3°C, 24.2°F —— Weight 1196.7 g Final weight 1196.7 g Energy/100g 228 kcal Energy/100g 955 kJ Evaporation 0.0 g Evaporation % 0.0 % Butter fat 9.1 % Cacao fat 1.1 % Other fat 1.5 % Total fat 11.7 % Total sugar 20.5 % Sugar 17.6 % Lactose 2.9 % Lactose/Water 5.0 % POD 184.5 MSNF 5.3 % MSNF/Water 9.2 % Other solids 7.6 % TSNF 30.6 % Total solids 42.5 % Water 57.5 % Stabilizers 0.14 % Stabilizers/Water 0.25 % Egg yolks 5.7 % Egg yolk lecithin 0.5 % Salt 0.2 % Alcohol 0.1 % HF 80.8 PAC se 341.5 PAC normalized 593.5 FP SE -3.8°C, 25.1°F FP MSNF -0.2°C, 31.6°F FP Salt -0.2°C, 31.7°F FP Alcohol -0.1°C, 31.8°F Freezing point -4.3°C, 24.2°F Frozen water @-14.0°C, 6.8°F 63.8 % Temp at HF65 -11.2°C, 11.9°F Temp at HF70 -13.3°C, 8.1°F Temp at HF75 -16.1°C, 3.0°F
