Very informative and scientific approach to the worlds best treat for humanity. I anticipate the fact that your channel is gelato specific but may be you will try the same ice cream base with a high fat content (%18 maybe) and compare the results once again. May be sugars will behave different ?
Great video, thanks... It would be nice if you could make a vido test, there shows how much dextrose you can use before it starts to blur the milky flavor in the ice cream.
Thanks for the idea! Although that's pretty subjective because different people will have different response both to the milk flavour and to the dextrose flavour. But it can be interesting to explore.
@@Gelatoexpert Yes you are right, but i Wold be a very good starting point to balance from 🙂. Fx i mean i was Goff & Hartel there ind 2013 made som trails for sucrose, there showed if used more than 10-12 % i blurred the taste, i use light bruun sugar, and there it's for me around 7 % . But thanks again for your videos, you have a very good approach
There is not only one way to do it, but definitely using also glucose syrups can help, in the next videos I will show more experiments with other sugars as well!
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Very informative and scientific approach to the worlds best treat for humanity. I anticipate the fact that your channel is gelato specific but may be you will try the same ice cream base with a high fat content (%18 maybe) and compare the results once again. May be sugars will behave different ?
thanks it was really useful
Very great information... Thank you so much
Really informative video! Thx
Great video, thanks... It would be nice if you could make a vido test, there shows how much dextrose you can use before it starts to blur the milky flavor in the ice cream.
Thanks for the idea! Although that's pretty subjective because different people will have different response both to the milk flavour and to the dextrose flavour. But it can be interesting to explore.
@@Gelatoexpert Yes you are right, but i Wold be a very good starting point to balance from 🙂. Fx i mean i was Goff & Hartel there ind 2013 made som trails for sucrose, there showed if used more than 10-12 % i blurred the taste, i use light bruun sugar, and there it's for me around 7 % . But thanks again for your videos, you have a very good approach
What would you say is the best way to reduce sweetness?
There is not only one way to do it, but definitely using also glucose syrups can help, in the next videos I will show more experiments with other sugars as well!
What is the role of butter in ice cream making.
The same as cream, to bring fat.