Comments on: Nutella Gelato

By: Tobi

Tobi — Sun, 01 Dec 2024 14:40:49 +0000

In reply to Swetalana Panigrahi. It depends on your personal preference. The difference between Ice Cream and Gelato is the fat content and the overrun, so the amount of air that gets whipped into the ice cream. A Gelato is denser, because the machine incorporates less air into it. So if that's what you're looking for, and if the machine is capable of this, you can try the Gelato mode on your machine.

By: Swetalana Panigrahi

Swetalana Panigrahi — Wed, 03 Jul 2024 04:19:43 +0000

I’m using a breville icecream maker. It has a inbuilt functionality for gelato, should i use the programmed option or use manual steps

By: icecreamcalc

icecreamcalc — Thu, 04 May 2023 06:35:01 +0000

In reply to Kieran. Don't remember exactly but Nutella has approx 55% sugar giving it a PAC and POD of 55. Generally you use three methods to add a new ingredient. 1. If you find it in the USDA Database use that method 2. Use the Nutrient label method 3. Use the Nutrient reverse engineering method using the ingredient list and the nutrition label of the product. If you email me a link to you Biscoff Spread I can show you how to do it.

By: Kieran

Kieran — Thu, 04 May 2023 00:54:19 +0000

Hello, Can I ask how you worked out the PAC and POD of the nutella. Wanting to do same for Biscoff Spread. Thanks