GooseLabZuger-Kirsch
Gelato
| Ingredient / base | Grams | % of mix |
|---|---|---|
| base White base | 500 g | 20.5% |
| base Yellow base | 500 g | 20.5% |
| Cherry | 500 g | 20.5% |
| Sucrose | 150 g | 6.1% |
| Dextrose | 100 g | 4.1% |
| Neutro CH | 10 g | 0.4% |
| Cream (35% fat) | 550 g | 22.5% |
| Skim milk powder | 80 g | 3.3% |
| Dry glucose syrup 38-40 DE | 50 g | 2.0% |
| Total | 2'440 g | CHF 12.46 total (CHF 5.11/kg) |
Balance vs. target bands
Sugars
26.9%
18%–24%
above
Fats
10.2%
7%–15%
within
MSNF
4.2%
7%–12%
below
OS
1.0%
0%–10%
within
TS
42.3%
37%–46%
within
SP
19.1%
12%–22%
within
AFP
30.8%
23%–30%
above
SP: 19.1%
AFP: 30.8%