Do you have a recommended stabilizer? I have been using cremodan 30 until the discontinued it. I found one that looked similar at Aui fine foods that looks if simmilar composition. Do you have one that you prefer ?
I use cremodan s500, but I think the one at aui looks very similar too. The mix of guar gum, locust bean gum and carrageenan is good + there’s fatty acids which are very helpful with texture.
The sorbet stabiliser does have pectin added, but I don’t think it is necessary buying two different blends. For most fruit there is fibre/pectin already present and for low pectin fruits you can add a small amount yourself.
After 5h in the oven at 150C I was left with a sticky sugar mess that turned into a solid block once cooled down. I think I should've stopped sooner but at this point my plan is to heat it up until I can pour it into a mortar and grind it :)
Did you have it on fan or regular setting? I should have clarified the non-fan in the text. Not sure if that’s part of the issue. It should definitely not turn into a wet caramel
Grinding the caramel into a find powder actually worked out, it churned just fine and came out looking very much like yours – only a hint darker. Excellent consistency and taste!
Do you have a recommended stabilizer? I have been using cremodan 30 until the discontinued it. I found one that looked similar at Aui fine foods that looks if simmilar composition. Do you have one that you prefer ?
I use cremodan s500, but I think the one at aui looks very similar too. The mix of guar gum, locust bean gum and carrageenan is good + there’s fatty acids which are very helpful with texture.
The sorbet stabiliser does have pectin added, but I don’t think it is necessary buying two different blends. For most fruit there is fibre/pectin already present and for low pectin fruits you can add a small amount yourself.
After 5h in the oven at 150C I was left with a sticky sugar mess that turned into a solid block once cooled down. I think I should've stopped sooner but at this point my plan is to heat it up until I can pour it into a mortar and grind it :)
Did you have it on fan or regular setting? I should have clarified the non-fan in the text. Not sure if that’s part of the issue. It should definitely not turn into a wet caramel
Grinding the caramel into a find powder actually worked out, it churned just fine and came out looking very much like yours – only a hint darker. Excellent consistency and taste!
Regular setting, and I have an old-school oven thermometer (non-digital) to check that the oven doesn't run too hot.