Hi
Are Ice Cream formulations based on weight or volume when referring to percentages ie 10% milkfat 10 % MSNF 14% sugar etc. how does one arrive at a "base formula" at home, will it be like bakers percentages for scaling
larger batches? — Asked by Anonymous
Are Ice Cream formulations based on weight or volume when referring to percentages ie 10% milkfat 10 % MSNF 14% sugar etc. how does one arrive at a "base formula" at home, will it be like bakers percentages for scaling
larger batches? — Asked by Anonymous
I’m going to go out on a limb here and say you can rely on volume. The reason why weight is so important in baking is because things like flour density is greatly impacted by how you sift and measure. A packed cup of flour vs. a gently sifted cup of flour can only be overcome by relying on weight.
Ice cream, on the other hand, is typically a bunch of liquid - milk, cream, maybe butter - nothing you can compress at all. Typical granulated sugar is in the same boat, although brown sugar can be a little questionable.
So, yes, I vote for bakers’ percentages.
