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as we go deeper into the components of our craft we will need a starting point for developing our products and formulas. the goal is to create our own recipes based on our knowledge of components (water, solids, sugar, fat, etc…), but how do we do that if we have no clear path to follow. we start with what we know….our current recipes.
the recipes we use now are based on years of tradition and experimentation. they are tested and familiar. we know they “work”, so we begin with them what is in your recipe? 1. identify your ingredients
- milk 1000g
- skim powder 67g
- butter 161g
- sugar 236g
- powder glucose 84g
- stabilizer 8.4g
- egg yolks 118g
as we discussed each ingredient has components:
| ingredient | non fat solids % | fat % | water % |
| milk | 8.4 | 3.6 | 88 |
| skim powder | 96 | trace | 4 |
| butter | 2 | 82 | 16 |
| sugar | 100 | 0 | 0 |
| powder glucose | 95 | 5 | 0 |
| stabilizer | 100 | 0 | 0 |
| egg yolk | 17 | 33 | 50 |
2. do the math:
- 1000 (milk) X .084 (nfs in milk) = 84g of solids in milk
- 161 (butter) X .82 (fat it butter) = 132g of fat
this process is repeated for all ingredients and components. the attached spreadsheet has the full breakdown of this formula and its basic components. i like to use excel spreadsheets to break down recipes. excel makes it very easy to program math formula. once your spreadsheet is made simple substitituions can be made and save a lot of time. i am unable to post excel documents on here but if you wish to have a copy of this basic one email me and I will gladly send you a copy. one of the challenges with this can be finding the composition of ingredients. a great place to start is with the usda site. there is quite a large amount of information available
| ingredient | weight | nfs | fat | sugar | total solids | |||
| % | wt | % | wt | % | wt | |||
| milk | 1000 | 8.4% | 84 | 3.6% | 36 | 0.0% | 0 | 120 |
| skim powder | 67 | 96.0% | 64.32 | 0.0% | 0 | 0.0% | 0 | 64.32 |
| butter | 161 | 2.0% | 3.22 | 82.0% | 132.02 | 0.0% | 0 | 135.24 |
| sucrose | 236 | 100.0% | 236 | 0.0% | 0 | 100.0% | 236 | 472 |
| powder glucose | 84 | 95.0% | 79.8 | 0.0% | 0 | 100.0% | 84 | 163.8 |
| stabilizer | 8.4 | 100.0% | 8.4 | 0.0% | 0 | 0.0% | 0 | 8.4 |
| egg yolk | 118 | 17.0% | 20.06 | 33.0% | 38.94 | 0.0% | 0 | 59 |
| total | 1674.4 | 495.8 | 206.96 | 320 | 1022.76 | |||
for this example the breakdown was limited to non fat solids, fat and sugar. I choose these three components to keep it fairly simple. these numbers combined with our freezing methods and frozen dessert guide will provide the basic framework for writing a frozen dessert formula.
this concept can be used in all aspects of what we do. frozen desserts, mousse, cake, ganache, jams, gels… and the list goes on
download recepie-break-down-basics
Tags: component, science, writing recipes