Article on ice cream / gelato hardness updated
- Created: Tuesday, 25 August 2015 00:15
The article on "Goldilocks ice cream", ice cream hardness, has been updated. The article also has a link to download a spreadsheet for plotting the freezing point depression (FTD) curve of an ice cream or gelato mix. The spreadsheet uses a fourth order polynomial regression equation with a R2> 0.9999 to calculate the FPD from the total sucrose equivalent ingredients in the mix.