Water 57–74%
Too much free water crystallises. It is the constraint that decides everything else.
Load a balanced recipe or build the mix from scratch: the calculator updates water, sugar, fat, stabilizers, POD and PAC with every gram you touch.
The calculator is of little use if you do not know what you are balancing. Five minutes of reading.
Too much free water crystallises. It is the constraint that decides everything else.
Sweetness and freezing point are the same lever. Never sucrose alone.
Zero in sorbets, 8–10% in cream bases. Fat brings structure and aroma.
Locust bean or guar. Half a gram too much turns gelato gummy.