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Post Reply - Gelato Mouthfeel problem

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Topic - Gelato Mouthfeel problem
Posted: 10 May 2017 at 9:10pm By Admin
1. The PAC value depends on the serving temperature e.g. you need a different value for -12C compared with -18C. Using PAC values you can work out the approximate % of frozen water in ice cream. This needs to be adjusted so that the ice cream or gelato is not too hard at the serving temperature.

2. the two prize winning recipes you refer to require a subscription to the On Line calculator at https://www.dairyscience.info/calculator1/index.php .

3. There are two articles on the website that deal with this area! See the menu under ice cream. See https://www.dairyscience.info/index.php/ice-cream/220-ice-cream-sweetness.html and https://www.dairyscience.info/index.php/ice-cream/228-ice-cream-hardness.html

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