How to measure overrun of ice cream and gelato - Gelato Expert Academy

[@mariapaulacriado5850]

thank you for making this video !

[@LeoGSX]

These tips are great! Thank you for adding them in a video! Keep up the good work and your presence in the communicy!

[@HoangNguyen-vq2ss]

Thanks for your sharing... This is great video for me... 🤩🤩🤩🤩🤩

[@Gelatoexpert]

I'm glad it's useful!

[@fatimaalhubail5055]

Hi chef, where I can find the tables that having all the information that need for gelato flavors calculation balance

[@sulltan2472]

hello dear thank you so much for your good information .

[@nightnigel]

is balancing ice cream freezing point important?

[@Gelatoexpert]

Yes it's a very useful parameter

[@nightnigel]

if im making a fruit based icecream using blueberry compote to stir it in, do i need to take into consideration the amount of sugar used in the compote when balancing the icecream? or do i just need to balance the icecream base mix.

[@Gelatoexpert]

If you add it before freezing of course you need to take it into consideration in your formulation, if you add it as a topping no.

[@nightnigel]

@@Gelatoexpert thanks man, ive been experimenting with different types of sugars lately. but im afraid to use other types of sugars like gula melaka and brown sugar cause i cant seem to find their anti freezing power

[@Gelatoexpert]

@@nightnigel Those are just sucrose with impurities, you can find more information in the academy gelato.expert/academy/

[@ladiijay0000]

sorry, I can't add more ingredient from formulation it's maximum just 5 ingerdient. can you fix it?

[@Gelatoexpert]

You have to buy the software to be able to use it: gelato.expert/gelato-formulation-app/

[@rassoulc]

Hello, how I can get help for making a recipe? Do you do consultancy?

[@Gelatoexpert]

Yes of course, you can check out gelato.expert/ and drop us an email.

[@adnanothman4140]

Hope we can get more info...

[@kautharomar9968]

Sorry , I have allot of questions about gelato , can I get your email