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aeration

2 articles tagged aeration

Macro of an airy chocolate mousse showing a lattice of fine air bubbles.
Scientific Parameter • 10 min read

Mousse Science: Foam Stability, Cream, and Gelatin

Build stable mousse by controlling bubble size, cream-fat crystallization, overrun, and gelatin concentration—with practical Bloom conversion and realistic heating guidance.

mousseaerationfoam
A cut nougat cross-section showing an aerated crumb with whole nuts.
Scientific Parameter • 10 min read

Nougat Texture Science: Moisture, Foam, and Glass Transition

Control nougat texture through syrup concentration, crystallization, aeration, and moisture—with a reproducible Gordon–Taylor example and clear limits for real formulations.

nougatcrystallizationaeration
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