Since creams and custards can take time to steep has anyone premixed creams/custards at a certain percentage first then use in a mix to speed up steep time? If so say you made Bavarian cream at say 10 percent in pg let it steep, how would you figure this in the calculator when mixing say 7 percent Bavarian cream already mixed with another flavoring? Would this speed up the steep time on the final mix?
Pre steeping cream, custards
- Thread starter ramlh
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