Does anyone know any good books or websites that have in depth info on the science behind sorbet and ice creams? mixes, spinning, sugar content, etc. At work I make 6+ flavors of IC's and sorbet and the sorbet give me a bit of trouble... we get frozen purees with varying amounts of sugar added. some that are more of a concentrate (pomegranate, lemon etc) don't hold well after spinning. They look like the sugar separates and rises to the surface and don't freeze fully. I know this has to do with sugar content, but don't know how to adjust it. Is it necessary to have one of those tools to measure sugar content?
I don't use stabilizer and the other IC's and sorbet turn out fine. Most of my stuff stays in freezer for no more than a month, so I don't know if its even needed. Anyone have any inside info on if stabilizer is necessary and the pros of it?
Any other useful info on ice cream/sorbet production is appreciated
PS My machine is an old servsafe. I think about 3-4 gal capacity. I don't know anything about it since its like 30 yrs old, so no manual haha and of course no "self clean" or any of those fancy features, lucky me