Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in central Florida.
So far, the best I can find is 6% fat, 12% sugar, 14% MSNF, and 0.1% xanthan gum and .3% lecithin. And some vanilla. I made a spreadsheet to calculate it all based on a gallon of milk as a starting point, but what do I know? (very little...) I'm using milk, evaporated milk, heavy cream, dry skim milk, sugar, and the rest.
I mix it well, put it in the machine. Texture comes out smooth & creamy, but stiff. It won't lay down and curl like soft serve should. It just wants to stick straight out and stack up.
Too much MSNF?
There seems to be a dearth of decent information on the internet for soft serve.
Any help out there?
I've got my calculator sheet on Google, I can share it so maybe someone who knows what they're doing can help point me in the right direction.