GooseLabChesecake
Gelato
| Ingredient / base | Grams | % of mix |
|---|---|---|
| base White base | 1'515 g | 50.5% |
| Custard sauce | 300 g | 10.0% |
| Philadelphia cheese | 750 g | 25.0% |
| Whole yoghurt | 150 g | 5.0% |
| Sucrose | 285 g | 9.5% |
| Total | 3'000 g | CHF 6.06 total (CHF 2.02/kg) |
Balance vs. target bands
Sugars
24.8%
18%–24%
above
Fats
3.5%
7%–15%
below
MSNF
3.7%
7%–12%
below
OS
0.6%
0%–10%
within
TS
32.6%
37%–46%
below
SP
20.2%
12%–22%
within
AFP
24.5%
23%–30%
within
SP: 20.2%
AFP: 24.5%