David Agostinho

Variegato trial for Opulenza Austral

David suggestion

02/08/2026 DA Note: increased sugars to become more scoopable

4/7/2026 - trying first time the wattleseed macadamia

Use to scale neutro

• CF 40%
• LGB 37%
• GG 20%
• X 3%

Gelato 0.3%

Sorbet 0.45%

Intermediate recipe to adjust sugars

Had to account for more sugar in the pineapple and add water

Gelato con base noci SD

Sorbet SD Base method

• Weigh the water and heat in a saucepan.
  ● Add the inulin and dextrose, stirring well.
  ● Incorporate the mixture of stabilizers and
  sucrose.
  ● Add the salt and bring the mixture to 85°C.
  ● Rest for 3-4 hours.
  ● Cool rapidly to 4°C.

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30gr Fortementa Elenka
1000gr (lt) di miscela op - vedi anche ricetta Nino per la Menta, nel futuro

work version to edit as needed

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adjusted the recepy to try guar gum and citrus fiber. Also added 10 grams of citric acid because could not find lemon juice.

was made in a rush

all water melon when in to pasteuriser from the start

added 20gram of mint

adjusted just the dextrose
8% CHOCOLATE FOR STRACCIATELLA

Alessia to check whole recipe due to error in recording

rescale as needed

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