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化學(xué)配方數(shù)據(jù)庫
配方類型： FOODS AND BEVERAGES
配方說明： Pudding (Creamy Texture)
配方組成： Carrageenan/0.33
Sucrose/8.00
Cellulose Gum/0.07
Starch/1.00
Whole Milk/90.60
配制方法： Note: Once the hydrocolloid/flavor combination is right, its relatively easy to find the correct texture. For example, changing a traditional gelled textured pudding to a creamy, "European-style" pudding (No.2) is done 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%).

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