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Chocolate Ice Cream

The relative sweetness is quite high to set off the bitterness of the chocolate.
Dextrose to suppress the freezing point and compensate for the hardening fat in the chocolate.
A little salt to suppress freezing point and counter the bitterness of the cacao.
Skim milk powder to increase the MSNF.

Evaporation

In the software you can enter the amount of evaporation. The evaporation impacts the final result by reducing the amount of water and raising the amount of solids.