Does anyone know of a good book written for professionals about frozen desserts? In particular, I'm looking for information on gelato. Also looking for formulae and a good discussion on the science underlying the making of ice cream and gelato as well as sorbets and sherbets, basically the churned while freezing desserts.
I'd like to know what the lowest percentage of sugar is by weight of dairy should be for stadard gelatti. Also the same for ice creams and sorbets. Also which fruit purees can be diluted and which benefit from direct sugar. Alos what about trimoline and other inverted sugar products. When and how much. And Pectin, too. I don't want to use commercial stabilizers that contain locust bean or guar gum or gelatin (especially gelatin. Don't want any animal products in the sorbet).
I'd like to know what the lowest percentage of sugar is by weight of dairy should be for stadard gelatti. Also the same for ice creams and sorbets. Also which fruit purees can be diluted and which benefit from direct sugar. Alos what about trimoline and other inverted sugar products. When and how much. And Pectin, too. I don't want to use commercial stabilizers that contain locust bean or guar gum or gelatin (especially gelatin. Don't want any animal products in the sorbet).
