配方类型:

FOODS AND BEVERAGES

配方说明:

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%).