Apfel-Pistazien-Basilikum Eis mit Calvados
Total yield
1223.45g
g
Äpfel
g
Apfelsaft
g
Ricotta
g
Sahne 30% Fett
g
Vollmilch
g
Zucker, weiß
g
Trockenglukose
g
Dextrose
g
Magermilchpulver
g
Inulin
g
JBK
g
Pistazien. ungesalzen
g
Zitronenschale
g
Zitronensaft
g
Basilikum
Recipe Balance
This shows the balance of the recipe. The values are compared to the recommended range for the recipe type.
- is 242.96goptimal 220.22g - 256.92g
- is 759.17goptimal 758.54g - 795.24g
- is 88.84goptimal 66.68g - 122.35g
- is 464.28goptimal 428.21g - 464.91g
- is 199.23optimal 220.22 - 281.39
- is 343.66optimal 318.10 - 354.80