corn syrup solids/8.000 skim milk powder/15.000 stabilizer/0.200 "mafco" brand AG/0.025 dutched cocoa (10-12% fat)/4.000 cane sygar/10.000 water, to make 100%/q.s.
配制方法:
the mix is thoroughly dissilved, pasteyrized and frozen as usual. typical stabilizers are high viscosity carboxymethyl cellulose in combinations with irish moss wxtracts. as this and the similar milk sherbets are low cost products, the incorporation of AG in the formula will veery definitely help to potentiate the chocolate flavor.
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