The Gelato Textbook Il manuale del gelato

Approfondimento

Approfondimento — Why It Happens

The third layer (L3), which goes down into why a thing happens and how it is made. Each piece stands on its own — the main text is complete without it — but from the place where a question arises, this is where to go down. Ten pieces of physical chemistry, and two on flavor development.

  1. 01 Why Sugar Lowers the Freezing Point linked from the text
  2. 02 How Ice Crystals Are Born and Grow linked from chapter ends
  3. 03 Recrystallization and Heat Shock linked from the text
  4. 04 Why Polysaccharides Hold Water linked from the text
  5. 05 Partial Coalescence — How Fat Holds the Air Bubbles Up linked from the text
  6. 06 Sandiness from Lactose — Supersaturation and Crystallization linked from the text
  7. 07 Why Cold Keeps Aroma Down — Volatilization, Partition, Perception linked from chapter ends
  8. 08 Overrun and Air Bubbles — Air as the Fourth Ingredient linked from chapter ends
  9. 09 What a Casein Micelle Is linked from the text
  10. 10 An Introduction to Rheology — Viscosity, Yield Stress, Melt linked from chapter ends
  11. 11 Designing Pairings — Joining Ingredients by Aroma linked from the text
  12. 12 The Plan for One Cup — A Case Study from Idea to Trial Batch linked from chapter ends

Each piece is written to be read on its own. Any one of them is a place to start.