GooseLab#5030 · Hazelnut
Cream sorbet · Nuts
| Ingredient / base | Grams | % of mix |
|---|---|---|
| Water | 571 g | 57.1% |
| Sucrose | 182 g | 18.2% |
| Hazelnut paste | 120 g | 12.0% |
| Dry glucose syrup 38-40 DE | 54 g | 5.4% |
| Inulin | 40 g | 4.0% |
| Dextrose | 28 g | 2.8% |
| Neutro CH | 5 g | 0.5% |
| Total | 1'000 g | CHF 5.17 total (CHF 5.17/kg) |
Balance vs. target bands
Sugars
26.2%
25%–27%
within
Fats
7.8%
7%–15%
within
MSNF
0.0%
7%–12%
below
OS
8.3%
0%–10%
within
TS
42.3%
37%–46%
within
SP
21.2%
12%–22%
within
AFP
25.4%
23%–30%
within
SP: 21.2%
AFP: 25.4%