The Scientific Map of Your Tub: Master the States of Water
Ever wondered why your gelato is perfect at -12°C but rock-hard at -14°C? The secret lies in the phase diagram—a scientific map that shows how much ice is in your gelato at a given temperature. It's the key to understanding and controlling plasticity and the final gelato structure.
At the heart of every scoop of gelato, an invisible war is being waged. It's a battle between frozen and unfrozen water, between hardness and softness. But what if I told you there's a scientific map that allows you to predict and control the outcome of this battle? This article is a fascinating introduction to the world of phase diagrams—a tool that is fundamental to understanding texture.
The text explains that a phase diagram is a chart showing the physical state (solid, liquid, gas) of a substance at a specific temperature and pressure. For us gelato makers, it's much more than that. It's a map that shows what percentage of water in our mix has frozen into ice crystals and what remains as a liquid sugar syrup at a given serving temperature. It is this proportion that decides everything: the gelato's plasticity, its smoothness, and how it will behave in the display case. Understanding this allows us to consciously sculpt the gelato structure.
However, the theory in the article applies to simple substances. And our gelato is a complex system. How do you create a phase diagram for your unique recipe? This is where our application becomes your personal architect of this balance. It's a tool that calculates and visualizes the freezing curve based on your ingredients. It allows you to design gelato with ideal plasticity at the target temperature. It's indispensable when removing ready-made powder bases, giving you full control over the phases in your product. The app allows for intelligent plasticity correction by balancing sugars and other ingredients. With the support of artificial intelligence in gelato production, you can be sure that your gelato will always be in the perfect state, and the final quality will be master-level.