Synerge

This is also the formulating app that I have been using for some months already Its probably the best app out there, and its free. Yes, better than all the paid ones So I would recommend it to everyone, specially if you still do everything manually or with some excel table By the way, I'm obsessed with the texture that professional machines accomplish. Its just insane the difference on what I get with my home machine I've been trying to improve both the flavor and the texture a lot, trying all kind of methods, from the mixing of ingredients, to pasteurization, to the cooldown, aging, homogenization, churning and freezing. With professional machines its kinda irrelevant how you do those steps, the important thing is to do them, and the result is amazing But with home made machines, every single adjustment you make, changes a lot in the result, specially because machines are really underpowered, both in churning speed and strength, and in freezing power You can check a really good video of amazing gelato texture here: Gelato slow motion

Hello everyone. I'm Demian and I would like to participate in this discussion from now on I'm from Argentina and I love ice cream. Well, here we actually have gelato, not ice cream, but its basically the same, just different fat and air content I started making ice creams like 4 years ago when I bought the Cuisinart Ice-30, and just a few months ago I replaced it with a Whynter ICM15. Huge improvement, and its a lot easier to do. Anyway I didnt have enough space in the freezer anymore, so I actually needed a compressor machine I started "studying" all this ice cream science when I got the whynter and by now I pretty much read all the books, surfed all the webs, and watched all the videos and articles I read this thread discussion completely and I loved what you all did here. I like the progress and changes as the years go by aswell Now starting to participate, I believe that in order to scoop properly you need to get your scoop wet before that, maybe even with warm water so the ice cream doesn't really stick to the metal. The ice cream should also be in the right temperature that you formulated in the PAC before, so the serving temperature is the same as your freezer temperature There is also the fact, that scoopability depends a lot in how good your ice cream actually is, say the formula and also the procedure you used to make it

Hello, I would like to introduce myself I'm Demian, from Argentina I will be joining your group, specially interested in Ice Creams and looking for more knowledge and hoping to start some good discussions about it