For your financial benefit, please make the ice cream slurry according to the following recipe without adding more water or saccharin. If you reduce the quality of the recipe to save, it will not only make your customers dissatisfied, but also cause the machine to freeze the cylinder and other malfunctions, so the damage to the machine is not covered by the guarantee, which will bring you more losses.

A, milk flavor ice cream: whole milk powder: 20kg

Sugar: 12kg

Eggs: 1.8kg

Water: 65kg

Corn starch: 1.4kg

***counts about: 100kg

Which: fat: 10.9%

stabilizer :0.2%

Non fat:14.2%

Emulsifier:0.3%

Sweetening agent:12%

Total solids:33.6%

B. Fresh Milk Ice Cream:Fresh milk:27kg

Eggs:3kg

Whole milk powder:3kg

Water. 10kg

Sugar:7kg

Vanillin:trace

Corn starch or gelatin:0.3kg

***Total: about 50kg

C. Chocolate Ice Cream:Cocoa Powder:0.8kg

Eggs:0.6kg

White fried sugar:4kg

Vanillin:trace

Cream:2.4kg

Water:12kg

Corn starch or gelatin:0.8kg

***Count:about 20kg

You can also buy the bagged ice cream powder to prepare the ice cream slurry, but you have to add water according to the proportion of it.

Note: When preparing ice cream slurry, please be careful to mix it evenly without sediment, so as not to block the down hole of the puffing tube, which will lead to unsmooth feeding, produce frozen cylinder and damage the mixing shaft. In case of poor feeding, you can pull out the puffing tube temporarily to ensure smooth feeding.