Water, sugars, fat, NFMS, other solids and air: none of them works alone. Raise the fat and the water changes. Change a sugar and both sweetness and softness change. Balancing is the work of adjusting them together, so that the result is predictable.
A fior di panna per kilo shows how they fit together: fat 9.5%, NFMS 9.3% (protein 3.58%, lactose 4.89%), solids 39%. With POD 14.69 the gelato is less sweet. With PAC 28.85 it stays soft and creamy in the display. Every ingredient in the recipe has a specific role.
| Ingredient | g / 1 kg | Role |
|---|---|---|
| Milk 3.5% | 538.0 | Water, NFMS, lactose |
| Cream 35% | 216.6 | Main source of fat |
| Milk powder + WPC 80 | 31.7 + 3.0 | Adjusts NFMS and protein |
| Sucrose | 78.1 | Base sweetness |
| Dextrose | 70.7 | Softness (PAC) |
| Glucose 44DE + maltodextrin | 34.4 + 12.3 | Body with low sweetness |
| Inulin / stabiliser / salt | 10 + 4.2 + 1 | Texture, stability, flavour |