Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Ice cream > Ice cream > Post Reply
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


Post Reply - Gelato Mouthfeel problem


Post Reply
Name:




Message:

Emoticons
Smile Tongue Wink
Cry Big smile LOL
Dead Embarrassed Confused
Clap Angry Ouch
Star Shocked Sleepy
more...
   NoFollow is applied to all links from this forum
 Enable BBcodes
Security Code:
Code Image - Please contact webmaster if you have problems seeing this image code  Refresh Refresh Image
Powered by Web Wiz CAPTCHA version 4.04 wwf
Copyright ©2005-2013 Web Wiz
Please enter the Security Code exactly as shown in image format.
Cookies must be enabled on your web browser.

Message
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


Forum Software by Web Wiz Forums® version 12.01
Copyright ©2001-2018 Web Wiz Ltd.