tag:blogger.com,1999:blog-6641519566602878204.post1397624523792676553..comments2024-01-14T06:28:26.547-08:00Comments on Modern Pastry: Ice Cream StabilizersRussell Karathhttp://www.blogger.com/profile/10525863491231484998noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6641519566602878204.post-89191125457853008732013-12-14T12:26:33.009-08:002013-12-14T12:26:33.009-08:00Hi Russell,
I'm so glad finding such an experi...Hi Russell,<br />I'm so glad finding such an experienced gelato maker. Actually, we're going to produce white base powder (artisan gelato) but we're in doubt which type of stabilizers shall we use for the cold process. <br />Is it suitable to use Xanthan and Guar Gum or you suggest other blends of stabilizers?<br />Anonymoushttps://www.blogger.com/profile/18290876636318069155noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-9313768707011180632013-12-10T20:46:34.194-08:002013-12-10T20:46:34.194-08:00Hi Russell
I have a small machine 1.5Kg
I need s...Hi Russell<br /><br />I have a small machine 1.5Kg <br />I need sugar free gelato base, so my ingredients are: whole milk, water, sugar sustitute (as truvia) and flavor. What type and % of stabilisazer and emulsifiers should I use?<br />Thanks, <br /><br />Kari JakAnonymoushttps://www.blogger.com/profile/07473408489541102757noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-77304266001679735642013-09-03T19:59:28.370-07:002013-09-03T19:59:28.370-07:00In my experience I have had really great results u...In my experience I have had really great results using cremodan 30 ice cream stabilizer and cremodan 64 for sorbets. Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-64170309811235722602013-08-27T06:29:23.225-07:002013-08-27T06:29:23.225-07:00Hello Russell..
I am doing a little soft serve ic...Hello Russell..<br /><br />I am doing a little soft serve ice cream business..<br /><br />I am working with a commercial machine,, which stabilizer should I use for ice cream and sorbet making??<br /><br />would I add either guar or xanthan gum with the mix??<br /><br />thanx<br /><br />adamnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-67375563005444290552013-08-11T19:14:35.455-07:002013-08-11T19:14:35.455-07:00You can add the dextrose and glucose powder when h...You can add the dextrose and glucose powder when heating your milk and cream. They will disperse easier if the liquid is hot when adding.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-11881416312196487012013-08-07T14:19:00.727-07:002013-08-07T14:19:00.727-07:00Your basic ice cream formula has dextrose and gluc...Your basic ice cream formula has dextrose and glucose powder, when are they added...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-87733417101341118102013-08-03T21:02:01.242-07:002013-08-03T21:02:01.242-07:00Hmmm....I havent experienced that before, what fla...Hmmm....I havent experienced that before, what flavor of sorbet are you trying to make? Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-40398234162519039662013-08-03T00:48:34.068-07:002013-08-03T00:48:34.068-07:00Quick question when I use Cremodan 64 its seems no...Quick question when I use Cremodan 64 its seems no matter what I do the Cremodan gives it a beany flavor profile. thanks Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-79575248349385353412013-06-05T19:47:46.252-07:002013-06-05T19:47:46.252-07:00cremodan is a good start. I would try to get cremo...cremodan is a good start. I would try to get cremodan 30 (ice cream) and cremodan 64 (sorbet). I would also recommend you look into any MEC 3 stabilizer mixes. Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-72410650599527053532013-06-03T10:04:40.698-07:002013-06-03T10:04:40.698-07:00Hi Russell
I'm about to embark on a small scal...Hi Russell<br />I'm about to embark on a small scale ice cream business but using home made ice cream makers not industrial ones. Which stabilizer would you recommend I use to get a creamy and smooth consistency? I have only been able to order cremodan online and not tuttopan. I live in Sri Lanka so it's difficult for me to get products here. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-24026830577575218602013-02-08T21:04:23.247-08:002013-02-08T21:04:23.247-08:00Kevin,
It is best to heat your milk, cream, and co...Kevin,<br />It is best to heat your milk, cream, and corn syrup together. mix your sugar and cremodan together (cremodan will disperse easier if mixed with sugar) when your milk mix is hot whisk in your cremodan and bring to a slight boil (just a few bubbles) pass the mix through a fine chinoise or mesh strainer and cool in an ice bath. Let me tell you if you are not using a profesional grade batch freezer or a pacojet you may get mixed results churning your ice cream base. I have made very very nice ice cream bases and tried spinning them with the kitchen aid ice cream attachment as well as at home ice cream machines, I have noticed the finished product is kind of grainy etc. hope this helps Kevin.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-22617646782097777932013-02-08T08:18:07.558-08:002013-02-08T08:18:07.558-08:001000 milk
1000 cream
flavoring
480 dextrose
175 gl...1000 milk<br />1000 cream<br />flavoring<br />480 dextrose<br />175 glucose powder<br />250 sugar<br />20 stabilizer<br /><br />I wouldn't really call it a gelato, more of a sherbetRussell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-26280162697743752492013-02-07T11:18:15.746-08:002013-02-07T11:18:15.746-08:00Sorry, I meant to say I used 3.5g of Cremodan 30 i...Sorry, I meant to say I used 3.5g of Cremodan 30 in my mix<br />Anonymoushttps://www.blogger.com/profile/17866814837634584041noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-85473689444465334932013-02-07T11:16:51.206-08:002013-02-07T11:16:51.206-08:00Chef -- I'm just a cooking enthusiast who has...Chef -- I'm just a cooking enthusiast who has decided to climb the ice cream mountain. I've tried using Cremodan 30 twice with mixed results. First time, I used 4% (of total weight) and (1) mixed into milk/cream, (2) put in blender for 2 minutes, (3) added sugars, (4) heated to 180 degrees, (5) cooled overnight, (6) blended in a decent ice cream maker. <br /><br />The second time, I added cremodan and sugars once the solution reached 110 degrees.<br /><br />Both times I ended up with what I would describe as tiny gel "beads" and a few gel pockets in the ice cream even after processing. The gel disolved in the mouth, but it felt like eating tiny tapioca pudding beads. The flavor profile was fine.<br /><br />My ingredients are: Cream (238g), Milk (475g), Sugar (150g), Corn Syrup (50g)<br /><br />Am I using too much Cremodan? Is Cremodan used in a hot technique or cold? Thank you for your help!Anonymoushttps://www.blogger.com/profile/17866814837634584041noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-19420916718484474572013-01-25T20:56:52.242-08:002013-01-25T20:56:52.242-08:00Hi Chef, Can you share your gelato recipe with out...Hi Chef, Can you share your gelato recipe with out egg yolk.?Anonymoushttps://www.blogger.com/profile/14693940376298461435noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-73843579665786774422012-12-28T19:16:29.833-08:002012-12-28T19:16:29.833-08:00wow. it's really a good contribution to us guy...wow. it's really a good contribution to us guys not good at icecream, you know i did some cakes before but the taste it's not good, then i quit, so if you have interesting, you can load to <a href="http://www.morning-song.com/women-clothes/women-jacketcoat-c-9_11.html" rel="nofollow">waterproof jackets</a><br /><br />visit my new make up, give me your advice, Thanks!hermes bag outlethttps://www.blogger.com/profile/09835862389233203468noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-5972447194284274202012-11-20T07:14:51.563-08:002012-11-20T07:14:51.563-08:00I would use about 1% of your total base weight in ...I would use about 1% of your total base weight in stabilizer.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-22230139620066384392012-11-16T15:13:08.370-08:002012-11-16T15:13:08.370-08:00Hi Chef!
I'm currently using cremodan 64 for ...Hi Chef!<br /><br />I'm currently using cremodan 64 for my sorbets. What percentage/grams would you recommend?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-29957495449763456452012-10-29T18:30:43.245-07:002012-10-29T18:30:43.245-07:00You can definitely use supergel in your base. I wo...You can definitely use supergel in your base. I would suggest starting with about 1% of your total base weight...so 2L = 20g stabilizer and then going from there based on your result. You can also try Tuttopan F50 (MEC 3 as well) this stabilizer mix works well with milk/cream/dairy bases. Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-26075238001367643202012-10-28T13:36:27.288-07:002012-10-28T13:36:27.288-07:00If I am making a basic ice cream custard with heav...If I am making a basic ice cream custard with heavy cream, whole milk, sugar and eggs would it help my end product to use MEC3 supergel? I don't have the patience to mess around with other emulsifiers and hope by adding the supergel to my custard will make for a better "mouthfeel" My custard is roughly 2 liters. Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-86568311197400821292012-10-26T19:56:40.202-07:002012-10-26T19:56:40.202-07:00Sounds like you need another freezer...22F is a VE...Sounds like you need another freezer...22F is a VERY hot freezer temp. even for households. As far as the recipe use the same thing but you can use 1% of any of the the above stabilizers. Let me knowRussell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-55396080167325147152012-10-25T06:40:24.048-07:002012-10-25T06:40:24.048-07:00Hi... CHEF, Big success with your recipe.
One li...Hi... CHEF, Big success with your recipe. <br /><br />One little problem, the ice cream melt at 0 degree C / 22 degree F, it made customes can`t keep in their household freezer,<br /><br />Please share recipe with other emulsifiers (Guar gum, Xantan gum, iota etc), need to try may solve the problem.<br /><br />Thanks in advance._jogjasahabatsehathttp://www.jogjasahabatsehat.comnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-81424115963134941802012-10-17T17:35:34.780-07:002012-10-17T17:35:34.780-07:00glucose powder and dextrose act as invert sugars.....glucose powder and dextrose act as invert sugars...preventing crystallization and prolonging the shelf life of your base. If you arent using yolks in your base you can always use other emulsifiers such as guar gum, xantham gum, iota etc.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-53782862572078331852012-10-15T08:23:39.402-07:002012-10-15T08:23:39.402-07:00Hi..., here are another question. What`s the purpo...Hi..., here are another question. What`s the purpose of Glucose Powder & Dextrose ? If we remove yolks from the list as you suggested, what ingredient will take part as emulsion.jogjasahabatsehathttp://jogjasahabatsehat.comnoreply@blogger.comtag:blogger.com,1999:blog-6641519566602878204.post-44040307042680936692012-10-10T17:53:12.941-07:002012-10-10T17:53:12.941-07:00Nice should be good...try without yolks too.Nice should be good...try without yolks too.Russell Karathhttps://www.blogger.com/profile/10525863491231484998noreply@blogger.com