Product Evaluation Record 1 19 70.0 Tahitian Vanilla-added 3oz rather than 2oz Creamy, slight vanilla aftertaste 2 1oz 2x Mexican Vanilla (Massey) Matte finish Whipped 4 min before Weak in flavor Refrigerated 12 min before 3 14 31.9 2X Indonesian (Massey) 4-7 (machine) 5 quarts mix 1.5oz Massey 2X Bourbon 5 23 33.0 3oz Lockhead Vangold vanilla lacks flavor 6 1.25 oz Lockhead Vanilla Sweeter batch, cake batter-ish Refrigerated 8 min Not as flavorful as first (#2) Better than expected 7 19 29.0 Bourbon Indonesian (Massey)
8 19 5 qt. mix Airier 92mL Webber NAT WONF Vanilla was hard to detect Raisin Flavor 9 3oz Ugandan Vanilla Batch condemned-part of spatula in freezer 10 1oz Weber artificial vanilla (4x recommended) Too much vanilla (artificial) Added pieces of cookie as it came out 11 20 22.2 0.7 kg cookie dough 5% 2x Tahitian van. Extract + 95% 2x royal brand bourbon (Massey) 12 18 2oz Ugandan 2X 13 24 2.25 oz Massey PNG 2X Yummy Smooth High notes up front 14 21 62.9 1.5 oz Uganda Grainy 14 qts 14% Mix Little taste Great Vanilla Flavor
15 74.0 1.25 oz of Madagascar Vanilla Very Vanilla and 1.25 oz mexican vanilla Expired beans (1/4 cup) Liked the look 16 20 60.5 1 oz Lockhead Pure vanilla Extract (Mad Bourbon 2X) 17 21 6 oz Bavarian Rich 2 oz lockhead Madagascar Maybe too much bavarian Bourbon 2x strawberry variyate + cashews 18 20 31.2 5 qts 14% Mix Too much vanilla flavor 1.5 oz Bourbon Deep rich chocolate taste 3 oz Bavarian Nice streak 1 lb choc variyate 19 Vanilla CAT II - 1 oz Too sweet (Vanilla Bavarian ripple) Bavarian Crème 3 oz Stringy mess 20 17 44.8 1 oz 2X Tahitian Vanilla Extract (Masseys) 21 22 3 oz Indian 2X National Apple Caramel Variyate
22 19 44.3 5 oz Oringer Bourbon County Fair 5 qts 14% Mix very nice combination 8 oz Strawberry strawberry/caramel 1 lb Caramel 23 Lockhead Vanilla - 15 ml Very Pretty (Vaniilla Blueberry fudge) 2 cups bagged bluberry Ripple Different texture 24 40.8 1 oz Royal brand bourbon Vanilla (Massey) 25 18 1.5 # Forbes 287 Smooth texture 1 oz massey tahitian 2X Powedry Taste 26 19 46.4 5 qts Ice cream mix did not like 2 qts Oringer Dash salt 1.5 oz lockhead bourbon Indonesian Blend 27 Oringer - 16 oz Fudgey not cocoaish Oringer Butter Fudge Butter fudge Base Good Flavor (right amount) No vanilla Needed more color (Very light) 28 18 42.5 + sugar = 50% of cocoa powder Deep chocolate taste Pure Mad Boourbon Ext 2X Lockhead
29 17 1.5 qt Limpert chocolate 30 18 27.9 5 qts ice cream mix Just awesome 175 # Forbes dark Parder dbl 289 1.5 oz Nelsen-Massey choc extract 31 Double Rich Chocolate - 24 oz Very rich Chocolate Schlotterbeck & Foss fudgey Could be a little sweeter 32 42.8 1 oz vanilla uganda 2X vanilla extract (massey) 33 20 3.5 oz Massey Coffee Extract Weak Coffee flavor 33 A 1 lb Gerkans Cacao Too much Rosewater flavor 4 oz Sugar/ 1 oz Royal Bourbon Vanilla 1 oz Rosewater fl 1 oz Massey choc extract 33 B 6 oz Massey Chocolate extract
34 17 24.7 5 qts Mix Unbelievable 1.75 # Forbes/ 3 oz capp Extract 3 oz Coffee extract 1.5 oz choc extract capp 35 18 25.5 4 oz freeze dried coffee (Folgers) Bitter Taste (Double the recipe) too much Vanilla 2X royal Bourbon Vanilla Massey coffee?? 35A 3/4 gallon of mix strong coffee Coffee 2 oz Folgers freeze dried classic roast 3 oz water 35B 1 oz nielson-massey Coffee extract Great Flavor Mocha 2 oz Freeze dried Folgers Classic roast 3 oz Water / 1 # gerrins cacao 1/2 # sugar / 1 oz Madagascar vanilla 37 4 lbs papaya 0.75 lbs sugar / red #4 and yellow #14 colors 1/2 oz Massey Bourbon Pinch Salt Product id# Draw temp (F) % Overrun ` Sensory attributes (soft) 38 16 41.0 5 qts Mix (14%) Light Cantaloupe 6.75 lbs Cantaloupe puree 25% sugar Yummy 1 qt Cantaloupe= 1.56 lbs 1 ml (1/4 oz) Fruit acid 1 qt Mix = 2.21 lbs 1/4 oz color 41 3 lbs avocado 2 habaneros (seeded) Juice of 1 lemon pinch of salt
42 18 77.0 5 qts 14% Mix Fresh and smooth 3 1/4 Strawberry puree 25% sugar 1 qt Straw= 1.24 lbs 1 oz Fruit Acid 45 22 3/4 qt. forzen strw 0.5 oz citric acid 46 5 qts. 14 % Mix Wilbur 907 -Liquid Chips 3/4 Cup 3/4 qts Of Marachino Cherries-no liquid pour liquid Chocolate 1 qt. Cherry Vanilla= 743 grams 1 oz PNG Vanilla 3/4 cherry Juice 1/2 oz Amaretto Flavor (Green Mtn) Needs more amaretto 49 25 51.7 1/4 tap vanilla specks Vanilla 28 ml lockhead 2X pure vanilla extract mad. bourbon 50 21 0.5 oz Massey PNG 2X Nice Blend 0.5 oz Massey Uganda 2X 1 tsp Massey Vanilla Bean 51 18 0.4 4 oz Lockhead Bourbon/ Indonesian Best Vanilla Vanilla vanillin Extract 2 fold 5 qts 14% Mix 52 3 oz Mexican 2X Massey Strong Alcohol Best vanilla 4 oz Madagascar Bpurbon Not artificial at all 2 fold Lockhead
53 20 1.4 ml 2X Tahitian Vanilla Extract (Massey) Vanilla 55 of 28 ml 26.6 ml Bourbon-Indonesian Van. Extr (Massey) form 375) 95% of 28 ml 54 18 5 qts Mix 35 ml lockhead Vangold 6 oz Bavarian Base 55 18 0.3 N.M. 2X Bpurbon Royal Bourbon Best Vanilla Lockhead Mod. Boourbon 2 1/2 oz 5 qts. 14% Mix 56 1 1/2 OZ / 21 ml CAT II Plain Best Van CT II 1 tbs expired beand Could have used more vanilla 57 24 21 ml Butter pecan (national) Pecan Fresh 30 oz pecan bits 58 19 4 oz Butter Pecna Base 3/4 qts Can Nuts 59 20 0.5 5 qts 14% Mix Pineapple 3 qts Pineapple puree w 25% suger 1 qt chopped cashews- sprinkled as ice cream extruding
60 0.14 ml VAN # 9 artificial salty good Peanut Butter 2# P butter jiff good flavor 2 # Peanut Butter Cantaloupe 19 7 1/2 qts cantaloupe Puree Needs another 1 oz citric acid 24 oz neutral Sherbert Sorbet to lower sweetness 1 oz Citric Acid Lemon 17 2 gal water / 3 oz citric acid Flavor pops Sorbet 1 qt stabilizer 5 # sugar 6 oz Neilson-Massey Pure Lemon Extract Strawberry 19 7 1/2 qts Base / 24 oz 14 % Mix Very Good 1 oz citric acid / 1 oz Bourbon Vanilla wilbur liquid chip 2 qts thawed frozen strawberries Kiwi 5 qts Sorbet Base 1.5 oz citric acid 80 oz kiwi puree + 1 # cut uo pieces (Approx) Orange 1 oz citrci acid / zest from 2 oranges 5 qts (clear) base sorbet 4 oz greeen mt emulsion 3 C milk base Watermelon 2 oz citric acid 1/2 # sugar 1 oz Limperts Watermelon flavor (CAT II)
Mango 25 11.7 10 ml citric acid soln 50% 28 ml Natural Mango type flavor (# 63028 Green mtn flavors Inc.) 4.33 lbs Mango puree (at 25% sugar level) Lemon 11.7 75 ml Natural Lemon Flavor Emulsion WONF (# 62130 GREEN MOUNTAIN FLAVORS INC) 6 ml citric acid soln 50% (Oringer 532) Rasperry 22 28.6 1/2 qt for 10 qt batch 10 ml citric acid soln 50% (Oringer 532) 28 ml Limperts Redrasperry N.F.C. 0.977 lbs Sysco froz red Rasperries w/ syrup Pear 25 1 gal Pear (9.71 lbs) 1 oz citric acid 1.6 lbs sugar/ 1 qt 884 2.5 gal water/ 5 lbs sugar Blackberry 19 1/2 gal Blackberry w/sugar added 1 oz nat red rasp WONF green mtn 2 gal water/ 1 qt stabilizer 5 lbs sugar / 1 oz citric acid Mint 19 25 ml Peppermint Extract 1 qt Dairy Mix Roasted almond 20 5 qtmix 14% 3/4 Cinn roasted Almond PNG 2x Vanila, Ugandan 2x, Nielsen Massey (1/2 oz ea.) 1 oz Natural Almond Extract Lockhead Cinnamon roasted 20 5 qtmix 14%, 1 tsp cinnamon powder almond PNG 2x Vanila, Ugandan 2x, Nielsen Massey (1/2 oz ea.) 1/2 lb Cinnamon Roasted Almonds 1 oz Natural Almond Extract Lockhead
Oatmeal cookie 21.6 %5 Qt cream 6 oz. Molasses 0.8 lb Apple cinnamon Granola Hazelnut #1 % Qt mix 1/2 National Hazelnut Paste T 33/66 Hazelnut #2 5 Qt mix 8 oz. Limperts Hazelnut base 1.4 oz. 2x Lockhead Bourbon Vanilla 1/4 oz. National Hazelnut flavor Coconut Green tea 17 ml National Green Tea 3 ml Limperts Coconut flavor 14 ml PNG Vanilla Key Lime Pie Zest of 2 limes 1.25 oz. National Key Lime extract Juice of 2 limes 5 Qt mix Ginger carrot 19.2 1 bag of carrots + ginger root (blended) 3 lbs Total 1.5 tsp Dried ginger 5 Qt mix Dulce de leche 5 Qt mix Cashew 16 oz. Oringer Dulce de leche 0.471 lb Cinnamon: Cashew Agave nectar Sorbet Wholesome Sweeteners Organic blue agave. Found TB 75% sugar (666 g = 23.5oz nectar) Made water/agave mix with 25% sugar
Pistachio Pureed 1 qt mix with 18 oz roasted, salted pistachios (Sunkist Pistachio Kernels roasted and salted) 6 oz. pkg = 12 oz. in shell pistachios Added 6 oz pistachios to freezer, tstarted freezing process Mint Chip 5 qts mix 2 oz. Lockhead Natural Peppermint Extract Added 1 pt Wilbur L906 premium Dark IC coating toward the end of the freezinng process Honey Vanilla 6 1/2 tsp Honey flavor WONF National 3 fluid oz of honey, SomeHoney Co. Raw National Cranberry 26 ml Madagascar Bourbon Indonesian Massey 2 ml Tahitian Vanilla, Massey