| 配方类型： |
FOODS AND BEVERAGES |
| 配方组成： |
carragenan/0.33
sucrose/8.00
cellulose gum/0.10
starch/1.50
whole milk/90.07 |
| 配制方法： |
note:once the hyerocolloid/flavor combination is right, it's relaively easy to find the correct texture. for example, changing a traditionsl gelled textured pudding to a creamy, "european-style" pudding (No.2)is cone by using more milk (90.60% vs. 90.07%), less starch (1.00% vs. 1.5%), and a little less cellulose gum (0.07% vs.
0.10%). |
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