Science

When adding ingredients most data is usually quite straightforward to calculate. You can use the Nutrition label information or the USDA database to input the… Read More »How is PAC and POD calculated?

It can be a bit confusing when reading professional ice cream and gelato recipes the first time. They usually contain Dextrose or Glucose and then… Read More »Glucose and Dextrose Explained

Eggs in ice cream.

Experiment using Locust Bean Gum stabilizer.

Ice Cream Hardness

In this post I have collected the methods I usually use when making my ice cream.

Do you want to be able to create ice cream recipes that are predictable and have the texture, softness, body and sweetness that you like?
Do you want to be able to tweak and change a recipe and not have it fail on you?

Description of the calculations used in the software

Here are some pointers on how to adjust the recipe.

Freezing point depression FPDF or Anti Freezing Power AFP or Potere Anti-Congelante PAC is the lowering of the freezing point of water.