Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimise ice crystalsGet to grips with water behaviour and controlling ice crystals. This part covers freezing point, glass transition, cryoprotectants, and processing methods that curb crystal growth, guaranteeing a smooth texture even during hardening, storage, and when temperatures fluctuate.
Freezing curves and phase change in mixesGlass transition and frozen matrix rigidityCryoprotective sugars and polyols in formulasProcess controls to limit crystal growthStorage, temperature cycling, and recrystallizationLesson 2Alternative bases: plant milks, coconut, aquafaba; handling fat and protein differences for vegan frozen dessertsLook into alternative bases for vegan and lactose-free desserts. You'll compare plant milks, coconut, and aquafaba, make adjustments for fat and protein differences, and craft recipes that replicate the creamy body, stability, and flavour release of dairy-based treats.
Comparing plant milks for frozen applicationsCoconut fat behavior and flavor managementAquafaba foaming and stabilization propertiesBalancing fat, protein, and solids without dairyFortifying body with fibers and proteinsLesson 3Fat and overrun fundamentals: role of fat in mouthfeel, measuring and targeting overrun, air incorporation controlUnderstand how fat and air contribute to a pleasing body and lightness. This section delves into fat's role in lubrication and flavour delivery, the principles of overrun, ways to measure and aim for it, and how equipment and mix design manage air incorporation effectively.
Fat globule structure and partial coalescenceFat level, mouthfeel, and flavor deliveryDefining and calculating overrun in practiceEquipment factors affecting air incorporationFormulation tweaks to tune overrun and bodyLesson 4Eggs and custard bases: composition, tempering, pasteurisation, and effect on texture and stabilityExamine eggs and custard bases as key structure-builders. You'll break down yolk composition, the steps for tempering and pasteurisation, and how egg proteins and emulsifiers impact viscosity, smoothness, stability, and flavour in frozen desserts.
Egg composition and functional componentsYolk emulsifiers and fat–water interactionsTempering techniques to avoid curdlingCustard pasteurization and safety targetsEgg proteins and their effect on textureLesson 5Emulsifiers and stabilisers: lecithin, mono/diglycerides, guar, locust bean gum, xanthan — mechanisms, dosages, and labelling considerationsDelve into emulsifiers and stabilisers that manage texture and meltdown. This section explains the workings of lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan, proper dosing, and strategies to meet labelling requirements while aiming for clean-label products.
Emulsion theory in frozen dessert mixesLecithin and mono/diglycerides in fat networksGuar and locust bean gum hydration behaviorXanthan and synergistic gum combinationsDosage ranges, dispersion, and clumping issuesLabeling rules and clean‑label strategiesLesson 6Food safety and allergen management: pasteurisation temps, time/temperature controls, cross-contamination prevention, shelf life basicsGrasp vital food safety principles for frozen desserts. This covers pasteurisation targets, time-temperature controls, hygienic practices, allergen separation, labelling, and basic shelf life planning for both dairy and non-dairy options to ensure safety and quality.
Key pathogens of concern in frozen dessertsPasteurization methods and legal requirementsTime–temperature control and cooling limitsPreventing cross‑contamination in productionAllergen control plans and label declarationsShelf life, storage, and quality monitoringLesson 7Fruit and flavour components: acid, pectin, fibre, volatile aromatics; treating high-water fruits vs. low-water fruitsLearn how fruits and flavour elements perform in frozen setups. You'll contrast high-water and low-water fruits, handle acidity, pectin, and fibre, and manage volatile aromatics to create well-balanced, stable fruit-focused desserts that shine.
Fruit composition: water, sugar, and acidityManaging pectin, fiber, and fruit textureFormulating with high‑water fruits and puréesUsing low‑water fruits, pastes, and inclusionsProtecting volatile aromatics during freezingLesson 8Milk and dairy chemistry: milkfat, proteins, lactose, emulsifiers and stabilisers and their functional rolesDive into milk and dairy elements that define frozen desserts. Study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilisers, understanding their effects on body, meltdown, flavour release, and storage stability for superior results.
Milk composition and typical dairy specificationsMilkfat structure and role in body and richnessCasein and whey proteins in foam and structureLactose, sandiness risk, and crystallization controlDairy emulsifiers and stabilizers in mixesLesson 9Sugar functions: types of sugars, freezing point depression, sweetness balance and syrup calculations (Brix)Break down how sugars influence sweetness, body, and freezing properties. Compare sucrose, glucose, fructose, and invert sugar, compute freezing point depression, and apply Brix and solids measurements to design balanced, easy-to-scoop desserts.
Comparing common sugars and sweetening powerFreezing point depression and hardness controlUsing Brix and refractometers in formulationBalancing sweetness with texture and bodyUsing syrups, honey, and invert sugar blends
