The Daily: There is such a thing as too much sugar in ice cream and sorbet. Shocking but true!
Chef Rebecca introduces us to a refractometer and its importance in creating the right balance of sugar in our products. Standard refractometers measure the extent of light refraction of transparent substances in either a liquid or solid state. As light passes through it can show the amount of that substance in the liquid, in our case how much sugar is in the mix.
Getting the right amount of sugar in the product is not only important for the taste, but ensuring our product maintains its incredible flavor and consistency throughout the supply chain to you or your customers. How the product arrives on the shelf and ultimately to the customer is paramount to everything we do.
#Science, it's in ice cream too!