Texture
4 articles tagged Texture
Production Problem
• 7 min read
Ice Cream Too Hard or Icy? Find the Cause and Fix It
Rock-hard straight from the freezer and icy after a week are two different faults. Diagnose which one you have, then fix it with sugar swaps, stabilizer and storage.
Ice cream PAC and POD Icy
Production Problem
• 5 min read
Why Gummies Turn Sticky, Hard or Wet During Storage
Use the timing and location of a gummy defect to distinguish moisture uptake, drying, condensation, syneresis and crystallization, then choose the next trial.
Gummy Jelly Texture
Production Problem
• 8 min read
Why is my Pâte de Fruit Grainy?
A sandy or grainy texture in Pâte de Fruit is a common failure. Learn how to prevent sugar crystallization and ensure a smooth, melting texture.
Pâte de fruit Crystallization Texture
Production Problem
• 9 min read
My Mousse Collapses After a Few Hours — What Went Wrong?
Mousse deflation has five distinct root causes — from gelatin dosage to whipping temperature. Learn to diagnose exactly which one is destroying your foam.
Mousse Foam Gelatin