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Frozen water at the serving temperature

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    Posted: 13 Jan 2019 at 12:03am
Thank you for posting to the forum.
 
The guideline, and it is only a guideline, is based on my experience of using the freezing point formula explained in the article "Plotting freezing point curves for ice cream and gelato mixes" that you have referenced on this website. Over some years I have used these spreadsheets to calculate the % frozen water and have noted that 'scoopable' gelato and ice cream generally had 65 to 70% frozen water at the serving temperature.
 
I am fairly certain that there are formal publications that would support my observation. When I get time I will try and reference this.
 
Try doing Web of Science , Google Books and  Google Scholar searches to find references.
 
Spreadsheets for doing these calculations can be downloaded from the site. There is also a free OnLine calculator that will generate FP curves.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote blueguy Quote  Post ReplyReply Direct Link To This Post Posted: 11 Jan 2019 at 12:21pm
Hello,

I would like to know the detail about frozen water at the serving temperature mentioned by you Mullan, W.M.A. (2018) "Note that as a guideline aim for a mix that gives around 65 to 70% frozen water at the serving temperature".

Could you please explain more about this, & any reference for the 65-70??

thanks! 
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