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  • Process & technique

    Soft serve Fior di Latte formula optimization for Cattabriga Brio k2

    Hello everyone, I am producing Italian-style Fior di Latte soft serve gelato on a Cattabriga Brio VIP machine. My goal is to achieve: - smooth and glossy texture - creamy and uniform structure - good body and stability - a strong peak on the cone - soft serve that comes out straight and holds its shape My current formula: Milk 3%: 9000 g Cream 33%: 980 g Skim milk powder: 520 g Sugar: 1000 g Glucose syrup DE42: 500 g Maltodextrin: 450 g SuperNeutro stabilizer: 91 g (7 g/kg) Process: I heat the mix to 85°C, cool it down, then age it for 10-15 hours before using. My main problems: - The gelato comes out too soft and lacks structure. - It does not rise straight from the nozzle and cannot hold a good peak on the cone. - The texture looks glossy but the body is weak. - It feels too cold in the mouth. - I can observe small ice crystals inside the texture. - It is not completely smooth, uniform and creamy. - The texture is not fine and velvety like a good Fior di Latte should be. I would like advice from experienced gelato makers. Would you adjust: - Total solids (TS)? - MSNF balance? - PAC/POD balance? - Maltodextrin level? - Stabilizer/emulsifier level? - Aging or processing conditions? Could this be caused by low PAC, incorrect solids balance, or insufficient structure for a pump soft serve machine? Thank you for your advice.

    Rain Rain's Workspace Active 1d ago 2 responses 0 helpful
  • Ingredients

    Let's talk about gums

    I dabble in making gelato at home. The recipes I've been using usually call for guar gum and/or locust bean gum. However, when looking at the recipes here, I don't see any of them calling for these. If I want to up my game, should I abandon these?

    GelatoLover Ian Gillespie's Workspace Active 6d ago 2 responses 1 helpful