There is not only one way to do it, but definitely using also glucose syrups can help, in the next videos I will show more experiments with other sugars as well!
Great video, thanks... It would be nice if you could make a vido test, there shows how much dextrose you can use before it starts to blur the milky flavor in the ice cream.
Thanks for the idea! Although that's pretty subjective because different people will have different response both to the milk flavour and to the dextrose flavour. But it can be interesting to explore.
@@Gelatoexpert Yes you are right, but i Wold be a very good starting point to balance from 🙂. Fx i mean i was Goff & Hartel there ind 2013 made som trails for sucrose, there showed if used more than 10-12 % i blurred the taste, i use light bruun sugar, and there it's for me around 7 % . But thanks again for your videos, you have a very good approach
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It is always a pleasure to listening your explanation, I appreciate your way of delivering the info. The ability of simplifying everything, even the complicated concepts in order to make them understandable for everybody. You are good teacher Luca. Thanks for the classes💪
can i use hard ice cream machine for this recipes? or should i use special machine for gelato? bcs everytime i search for gelato machine, its always show hard ice cream machine in result
Gelato and hard icecream have similar consistency/texture. Soft icecream is often called "soft-serve' and is the one which is hosed or piped directly into cones, instead of being scooped like in a store. So to answer your question, yes you can use this recipe. Hope this helps 🙂
@@Gelatoexpert thank you the the fast reply. Am in Africa In Cameroon 🇨🇲 to be precious. I have a soft ice machine and am looking for the best recipe to do it myself because we don't have the finish mix here in Cameroon
Yes, liquid glucose usually has 20-30% of water, so you have to increase the amount according to the water content that you find in the tech sheets of your glucose syrup.
Can we use it for measure the total soluble solids in a solution, even approximately? I'm asking cause I did it and it usually works😅. So now I'm having doubts 😆
If the solution is similar to sugar and water yes, otherwise it's possible with a specifically calibrated refractometer, with a sucrose refractometer the margin of error can be more than 10% of the measurement.
is it indeed helpful to add glucose syrup in nut gelato eg pistacchio? I read somewhere that nut butters may cause a drier gelato and adding syrup helps
