GooseLab#5010 · Nutella
Cream sorbet · Chocolate
| Ingredient / base | Grams | % of mix |
|---|---|---|
| Water | 602 g | 60.2% |
| Sucrose | 161 g | 16.1% |
| Chocolate 50% drops | 100 g | 10.0% |
| Cocoa powder 22-24% | 50 g | 5.0% |
| Dry glucose syrup 38-40 DE | 48 g | 4.8% |
| Dextrose | 25 g | 2.5% |
| Inulin | 10 g | 1.0% |
| Neutro CH | 4 g | 0.4% |
| Hazelnut paste | 0 g | 0.0% |
| Total | 1'000 g | CHF 3.12 total (CHF 3.12/kg) |
Balance vs. target bands
Sugars
25.1%
25%–27%
within
Fats
5.1%
7%–15%
below
MSNF
0.0%
7%–12%
below
OS
8.9%
0%–10%
within
TS
39.1%
37%–46%
within
SP
18.8%
12%–22%
within
AFP
22.5%
23%–30%
below
SP: 18.8%
AFP: 22.5%