Como hacer azucar invertida
Corn Syrup en Serius Eat
Propiedades Coligativas en Laiskonis. Water containing dissolved solids such as salt and sweeteners are affected by something we refer to as colligative properties. These solutes will raise the boiling point and lower the freezing point of water. It is this very property of freeze-point depression that makes ice cream possible at all—at serving temperatures below water’s freezing point, ice cream remains soft enough to scoop and chew. Different solutes (sweeteners) will lower the freezing point of water to different degrees. What does this mean for an ice cream maker? Simply put, we can use multiple sweeteners to modify the freezing point and the relative firmness or softness of an ice cream.
Reduce el dulzor mezclando diferentes tipos de azucares y utilizando solo el 13% del total (Los helados son demasiados dulces!) de Paul Raphael
My starting point is 13% sugar by weight (not counting the lactose in the milk).
The blend consists of:
60% sucrose
26% dextrose
13% invert syrup
So, as an example, if the total recipe is 1000g, we start with 130g sugar:
78g sucrose
34g dextrose
17g trimoline
