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Converting a recipe

This is a tutorial of how to add a recipe in volume units to the software and how to change the milk and cream fat content.

Chocolate Ice Cream

The relative sweetness is quite high to set off the bitterness of the chocolate.
Dextrose to suppress the freezing point and compensate for the hardening fat in the chocolate.
A little salt to suppress freezing point and counter the bitterness of the cacao.
Skim milk powder to increase the MSNF.