add beta recipe

recipes/Orange & Peach (Deluxe)/Ice-Cream-Recipes.csv

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+Orange & Peach (Deluxe);;;;;;;;;;;;
+;;;;;;;;;;;;
+;Amount;Unit;;kcal;Fat;Carbs;Sugar;Protein;Salt;;;
+Nutritional values per 100g/ml;100;g;;103.2;2.6;16.4;6.7;4.2;0.2;;;
+Nutritional values per ½ Deluxe Tub;360;g;;371.5;9.4;58.9;24.3;15.1;0.6;;;
+Nutritional values total;720;g;;743.1;18.8;117.9;48.6;30.2;1.2;;;
+;;;;;;;;;;;;
+FPDF / PAC (target 20..30);29.47;;;;;;;;;;;
+"Protein / Energy Ratio (ok=12%; hi=20%)";16.24%;;;;LOW-FAT;;;;;;;
+Milk Solids Non-Fat (MSNF, 7-11%);34.0;g;;4.7%;;;;;;;;
+;;;;;;;;;;;;
+"Processed on Sorbet, followed by a scrape-down and re-mix.
+";;;;;;;;;;;;
+;;;;;;;;;;;;
+;;;;;;;;;;;;
+Rating: 😋😋😋🍊🍊;;;;;;;;;;;;
+30g Ice Cream Stabilizer (ICSv2) is;"14.3g erythritol, 1.43g Tylose powder (CMC, E466), 
+0.5g tara gum (E417), 0.15g xanthan (E415),
+14.3g inulin, 0.5g salt.";;;;;;;;;;;
+;;;;;;;;;;;;
+The [brand names] used are in brackets.;;;;;;;;;;;;
+;;;;;;;;;;;;
+Ingredients;Amount;Unit;#;kcal;Fat;Carbs;Sugar;Protein;Salt;FPDF;MSNF;Comment
+Zest from an organic orange;½;peel;1;;;;;;;;;Zest the orange before juicing!
+Peaches in Grape Juice [Libby’s];410.00;g;1;53.00;;12.00;9.00;0.50;;;;Can = 410g
+Freshly pressed orange juice;80.00;ml;1;45.00;0.20;10.40;8.40;0.70;0.00;0.08;;1 medium sized orange (~150g)
+Cream Cheese 23% [Exquisa];75.00;g;1;238.00;22.50;3.00;3.00;5.50;0.70;0.03;9.64;
+Glycerin (E422, VG) [hd-line];15.00;g;1;400.00;;99.00;;;;3.70;;"Sweetness = 60%; GI = 5; Density = 1.26 g/ml"
+Brandy “Williams Birne” 40 vol%;15.00;g;1;280.00;;;;;;2.96;;
+Cottage Cheese 4% [REWE Bio];;g;1;91.00;4.00;1.00;1.00;12.70;0.69;0.01;16.00;
+ICSv2 [Erythritol / CMC / Tara / XG / Inulin];30.00;g;2;107.3;0.0;54.7;3.7;0.1;1.7;1.32;;http://bit.ly/4frc4Vj
+Whey protein Vanilla [MaxiNutrition];30.00;g;2;392.00;5.80;6.20;5.30;78.00;0.57;0.05;89.20;
+Xylitol;25.00;g;2;238.00;;100.00;;;;2.20;;"Sweetness = 100%; GI = 7"
+;;;;;;;;;;;;
+Water to MAX line;40.00;ml;3;;;;;;;;;

recipes/Orange & Peach (Deluxe)/README.md

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+# Orange & Peach (Deluxe)
+
+Processed on Sorbet, followed by a scrape-down and re-mix.
+
+Rating: 😋🍊🍑
+
+# INGREDIENTS
+
+ℹ️ Brand names are in square brackets `[...]`.
+
+**Wet**
+
+  - _½ peel_ Zest from an organic orange • Zest the orange before juicing!
+  - _410g_ Peaches in Grape Juice [Libby’s] • Can = 410g
+  - _80ml_ Freshly pressed orange juice • 1 medium sized orange (~150g)
+  - _75g_ Cream Cheese 23% [Exquisa]
+  - _15g_ Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
+  - _15g_ Brandy “Williams Birne” 40 vol%
+
+**Dry**
+
+  - _30g_ ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • [http﹕//bit.ly/4frc4Vj](https://github.com/jhermann/ice-creamery/tree/main/recipes/Ice%20Cream%20Stabilizer%20%28ICS%29)
+  - _30g_ Whey protein Vanilla [MaxiNutrition]
+  - _25g_ Xylitol • Sweetness = 100%; GI = 7
+
+**Fill to MAX**
+
+  - _40ml_ Water to MAX line
+
+# DIRECTIONS
+
+ 1. Add "wet" ingredients to empty Creami tub.
+ 1. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
+ 1. Pour into the tub and *QUICKLY* use an immersion blender on full speed to homogenize everything.
+ 1. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
+ 1. Add remaining ingredients (to the MAX line) and stir with a spoon.
+ 1. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
+ 1. Process with RE-SPIN mode when not creamy enough after the first spin.
+
+# NUTRITIONAL & OTHER INFO
+- **Nutritional values per 100g/ml:** 100g; 103.2 kcal; fat 2.6g; carbs 16.4g; sugar 6.7g; protein 4.2g; salt 0.2g
+- **Nutritional values per ½ Deluxe Tub:** 360g; 371.5 kcal; fat 9.4g; carbs 58.9g; sugar 24.3g; protein 15.1g; salt 0.6g
+- **Nutritional values total:** 720g; 743.1 kcal; fat 18.8g; carbs 117.9g; sugar 48.6g; protein 30.2g; salt 1.2g
+- **FPDF / PAC (target 20..30):** 29.47
+- **Protein / Energy Ratio (ok=12%; hi=20%):** 16.24% • LOW-FAT
+- **Milk Solids Non-Fat (MSNF, 7-11%):** 34.0g • 4.7%
+- **30g Ice Cream Stabilizer (ICSv2) is:** 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 
+0.5g tara gum (E417), 0.15g xanthan (E415),
+14.3g inulin, 0.5g salt.