Theory on dynamic equilibrium between solutions

This blog post is very different from all the ones I have done before, for some time I was working on a theory that would revolutionize the world of ice cream and I will reveal to you why PAC is not necessary in your formulations.

As the worthy King of Spain, Don Juan Carlos I , said on many occasions, it is with great pride and satisfaction that I publicly announce on Social Networks, my new theory on the composition of ice cream, which I have called "Theory on the dynamic equilibrium between solutions ”.

And I do it, especially so that ice cream connoisseurs, professionals and aspiring ice cream makers, who really want to enter that world at the highest level, without being reduced to cheap overalls that mix powders provided by the industry, understand the work, the effort, the study and the hours of experimentation and tests that are behind a result of this type, whether or not it leaves a trace in the history of artisanal ice cream parlors.

It is true that those same social networks that I am using as a means of propaganda represent a huge pot in which everything is cooked, both in our segment and in others, too often with a very low level of quality, which contributes nothing to the evolution of things and, especially, of artisan ice cream.

But I am also sure that there are many people who are still capable of reading the events, filtering the contents and appreciating those of us who work professionally and scientifically, maintaining our identity as artisans, without being carried away by the temptations of the superficial, the easy , the strictly commercial or industrial massification.

For this reason, I present a theory that partly exceeds concepts considered basic in ice cream until today, and that some considered eternal and invincible, and that I have also used for years, as fundamental parameters for the development of ice cream. handmade ice creams.

Many professional ice cream makers who are also engaged in training, speak of scientific ice cream, emphasizing various theories read in books or suggested by some industrial chemists in some cases, sometimes with the desire to resemble a chemist or a doctor, but none of them make the effort to resemble an ice cream man who investigates, who generates ideas to transform the material into something palatable, which is what an ice cream artisan should do.

We are not chemists, nor should we be, we are people who know the raw material and who mix it with the idea of ​​generating something different, unique, that from a child to an older person they recognize as pleasurable; and that is not written in any book, that is lived and requires gastronomic culture, not the university, artificial and channeled, but the popular one, that of the home, of the family, of the land, of tradition, the same as always.

In this sense, the Theory on the dynamic balance between solutions, is presented as the syncretism and synergy between that popular culture, creativity, observation and problem-solving practice, from which, through empirical alchemy, it obtains a result that the The best scientific laboratory cannot be achieved, because it is far from the actual reality of the events that happen in an ice cream machine or in a display case.

Respecting the basic fact that ice cream is a solution made up of three different solutions, the true one, the colloidal one and the emulsion, the theory puts these three segments in a direct and dynamic relationship, establishing simple mathematical rules to systemically calculate values, verified at the point of continuous tests on different ice creams; like this, as it has to be, as our ancestors did not teach, according to a direct relationship between trial and error or theory and practice, nothing more.

The relationship between water and sugars, between fat, protein and water, between free water and colloids, but also, among other agents present in our ice creams, which are polyols, alcohol or fibers of different types.

New and interesting aspects for any ice cream maker, with a propensity to improve and explore new ways of developing their products.

If you are a beginner in ice cream, I am sure that you will not understand this, but do not worry, you do not need to be a chemist or physicist to understand it, in the next courses I will be applying this novel theory where I will reveal why the PAC is no longer necessary.

On my website you will find a lot of information about artisan ice cream, if you have any questions do not hesitate to contact us