Hello, not sure if this is the right place to post it, if not, can somebody direct me to another place where i could find the answer.
Anyway, i'm going through the Fozen Desserts book by CIA, and in it there is a general formula for custard base ice cream. Since english is not my native language it was quite difficult to get my head around it all. I got stuck with thinking about flavorings. The recipe formula in the book contains the following:
Total fat:
Nonfat solids:
Sugars:
Egg yolks:
Stabilizer:
After calculations the recipe comes out as follows:
Milk
heavy cream
powdered milk
sugars
stabilizer
yolks
Actually there are 2 problems.
I really cant get my head around what Nonfat solids mean.
It says the following: Includes all solids, even those found in dairy, minus the fat. Remember, solids can be found in egg yolks(50 percent of the yolk is considered nonfat solids), sweeteners, garnishes, etc. Note: Nonfat solids are used for formulation only; they aren't an individual component of the recipe.
So when i would like to make chocolate ice cream or lets say strawberry. How do i calculate these in the formula?
Are these the "non fat" solids? I really cant understand why i have to calculate them, when they are not apart of the final recipe.
I apologize, because it's probably a really stupid question, but as i said, english is not my first language.
So any help on the formulation of the formula or the brake down of it with maybe some examples would be much appreciated.
Thanks,
Silver
