How to Use This Guide
This documentation is structured to support both linear learning and quick reference. Understanding the organization helps you find information efficiently.
Content Architecture
Section titled “Content Architecture”Hierarchical Knowledge
Section titled “Hierarchical Knowledge”The documentation follows a deliberate hierarchy:
Science → Base Formulas → Techniques → RecipesEach layer builds on the previous. Recipes assume familiarity with techniques; techniques assume understanding of base formulas; base formulas assume grasp of the underlying science.
Page Types
Section titled “Page Types”Science Pages
Conceptual foundation. Read these thoroughly once; reference as needed.
Formula Pages
Master base recipes with scaling tables. Your starting points for production.
Technique Pages
Step-by-step workflows. Follow during production.
Recipe Pages
Flavor-specific applications of bases and techniques.
Reading Formulas
Section titled “Reading Formulas”Scaling Tables
Section titled “Scaling Tables”Every base formula includes a scaling table:
| Component | 1 Qt | 2 Qt | 3 Qt | 4 Qt |
|---|---|---|---|---|
| Whole milk | 245g | 490g | 735g | 980g |
| Heavy cream | 238g | 476g | 714g | 952g |
| Egg yolks | 100g | 200g | 300g | 400g |
Reference pages vs. finished recipes. Base-formula reference pages (the bases under Base Formulas) show extended Qt scaling (1 Qt–6 Qt) so you can size a production run. Finished recipe pages use 1× / 2× columns instead: 1× is one quart-mason-jar batch, and a 2× is run as two sequential 1× churns (a domestic machine such as the Cuisinart ICE-100 churns one quart at a time). Read 1× as “one batch,” not “one quart of a scalable formula.”
Calculated Values
Section titled “Calculated Values”Formulas include calculated values for analysis:
- Fat % — Total fat as percentage of base weight
- PAC — Freezing point depression index (target: 240–280)
- MSNF — Milk solids non-fat percentage
- POD — Perceived sweetness index
These values help you understand why a formula behaves as it does and guide modifications.
Yield Notation
Section titled “Yield Notation”Yield is expressed as:
- Qt — Quarts (approximately 950ml)
- L — Liters
- Approximate — Actual yield varies with overrun
A “1 Qt” recipe produces approximately 1 quart of churned product, assuming typical overrun. Pre-churn base volume is less.
Reading Techniques
Section titled “Reading Techniques”Step Numbering
Section titled “Step Numbering”Technique pages use numbered steps with bold action verbs:
- Toast hazelnuts at 325°F until fragrant, 12–15 minutes
- Rub warm nuts in towel to remove skins
- Chop to 3–5mm pieces
Follow steps sequentially. The order matters.
Decision Points
Section titled “Decision Points”Some techniques include decision matrices:
| Flavor Type | Method | Timing |
|---|---|---|
| Delicate herbs | Cold steep | Post-cook, 12–24 hrs |
| Hardy herbs | Sous vide | During cook |
| Whole spices | Sous vide | During cook |
Use these tables to select the appropriate method for your specific application.
Callouts
Section titled “Callouts”Using Reference Materials
Section titled “Using Reference Materials”Ingredient Database
Section titled “Ingredient Database”The Ingredient Database provides specifications for every ingredient referenced in the documentation:
- Fat content
- Sugar content (for sweeteners)
- POD and PAC values (for sugars)
- Hydration requirements (for stabilizers)
- Storage recommendations
When a formula calls for an ingredient, the database tells you exactly what that ingredient contributes.
Calculators
Section titled “Calculators”Interactive calculators help with:
- PAC Calculation — Balance freezing point depression
- Batch Scaling — Multiply recipes accurately
- Unit Conversion — Metric/imperial, volume/weight
Suggested Learning Paths
Section titled “Suggested Learning Paths”Path 1: Complete Beginner
Section titled “Path 1: Complete Beginner”- Read all Foundational Science pages
- Study Equipment Essentials
- Attempt Lean Gelato Base as first project
- Master Sous Vide Custard technique
- Progress to flavored variations
Path 2: Experienced Baker, New to Frozen Desserts
Section titled “Path 2: Experienced Baker, New to Frozen Desserts”- Skim science pages, focusing on Sugar Science and Stabilizers
- Compare base formulas to identify approach
- Review Churning technique
- Attempt a familiar flavor profile
Path 3: Adding Molecular Techniques
Section titled “Path 3: Adding Molecular Techniques”Assumes existing frozen dessert competency:
- Study Hydrocolloid Reference
- Read Stabilizer Blending
- Start with Fluid Gels (most forgiving)
- Progress to Spherification
Quick Reference Patterns
Section titled “Quick Reference Patterns”During Production
Section titled “During Production”Keep these pages accessible:
- The specific base formula you’re using
- Relevant technique page (e.g., sous vide parameters)
- Troubleshooting for your dessert type
For Formula Development
Section titled “For Formula Development”Reference:
- Sugar Science — POD/PAC tables
- Stabilizer Reference — Dosing guides
- PAC Calculator — Balance verification
For Problem Diagnosis
Section titled “For Problem Diagnosis”Start with:
- Troubleshooting — Symptom-based navigation
- Relevant science page for root cause understanding
Search
Section titled “Search”The search function (⌘K / Ctrl+K) indexes all content. Effective search queries:
- Ingredient names: “locust bean gum”
- Technique keywords: “cold steep mint”
- Problem descriptions: “icy texture”
- Parameter values: “181°F”
Next: Equipment Essentials →