Note: Once the hydrocolloid/flavor combination is right, it's relatively easy to find the correct texture. For example, changing a traditional gelled textured pudding to a creamy, "European-style" pudding (No.2) is done 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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