RecipeWe make difference SIB
Mixing ratio
Yogurt ice cream
-   416g
- skimmed milk powder 0% fat  150g
- sugar  170g
-   80g
-   120g
- test  54g
- Yogurt Long shelf lfie  1000g
-   10g
full fruit pink grapefruit and lime sorbet
- FROZEN SWEETENED FRUIT PUREE PINK GRAPEFURIT  1000g
- lime zest  1ea
- water  434g
- sugar  320g
- Dehydrated De40 glucose syrup  120g
- Maltodextrin DE16  80g
- Inulin  40g
- Super neutrose  6g
lemon confit
- Lemon puree ( No sugar)  250g
- KOREAN PEAR PUREE  110g
- sugar  66g
- TRIMOLINE_1KG  110g
- Dehydrated De40 glucose syrup  96g
- 325NH95 Pectin  4.4g
Cooking process
Yogurt ice cream
full fruit pink grapefruit and lime sorbet
lemon confit
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