Ice Cream Calculation

The ice calculation from Ice Solution   I would like to give a broader explanation of what the ice cream calculation of Ice Solution actually does. You’ve already read in a number of places here on the website that there is only one but easy questions to...

Salt

Salt   Salt often refers to sodium, or sodium chloride. Salt is something we all use to flavor our food. This is to give our guests the experience they expect from us. Doing absolutely nothing to create taste is therefore also not possible. Because this is what...

Erythritol

What is Erythritol Erythritol is the first natural polyol, manufactured by a fermentation-based process. Aside from its natural status, itsmain benefit is a caloric value of zero (in Europe and Japan, 0.2 kcal/g in the USA) which makes it an excellent bulksweetener to...

Polyols

What are polyols Polyols are so-called filler or bulk sweeteners. They are produced industrially, but are in small amounts also naturally present in various fruits and vegetables, such as rowan berries or mushrooms. Their sweetening power is 0.4 to 1 times that of...

Sweetening power (POD / SP)

What is sweetening power? It is important to know the sweetening powers of the ingredients you use for your ice cream calculation. When we talk about sweetening power, we are talking about how sweet a product or ingredient is compared to sugar. Sugar is always used as...

Sugar free & Low sugar

Sugar free and low sugar ice cream Today I want to talk to you about sugar free and low sugar ice cream. In my experience, sugar-free ice cream does not always have the best reputation within the gastronomy and hospitality sector. I have always had a bad affiliation...

Monosaccharides

Are monosaccharides carbohydrates? Carbohydrates, like proteins and fats, are macronutrients. Carbohydrates consist of one or more building blocks, the saccharides. During Digestion eventually become all digestible carbohydrates broken down into monosaccharides. Has a...

Freezing point (Pac / FP)

Freezing point (Pac / FP)   Pac (Potere Anti Congelante) or FP (Freezing Point) depression are one of the most important elements in making a good ice cream recipe. In this article i’m going to explain why this is so important. Sugars and sweeteners are an...

Mulberry Ice Cream Recipe

I would like to take you into my image and vision about preparing dishes. This time I want to talk about a starter that I developed at Restaurant EDEN and tell you the story of how the mulberry ice cream recipe came to be.   Chicken stomachs & Argentine...

Herman Cooijmans

Herman Cooijmans As an apprentice and cook Herman Cooijmans was able to learn a lot from the best chefs in the Netherlands, Gerard Wollerich, Dick Middelweerd, Koos van Noort and many more. They have shaped me into the chef I am now allowed to be. They taught me to...

Sugars

Mono- and disaccharides are sugars Sugars are one of the main ingredients in making ice cream. Anyone who makes their own ice cream recipe will mainly opt for dextrose or sucrose, as has been done for many years. The ice creme calculator “Ice Solution”...

Welcome to Ice Solution

Welcome to Ice solution is the new platform of Michelin star chef Herman Cooijmans. Head Chef at Restaurant EDEN* in Valkenswaard near Eindhoven, The Netherlands.   His Restaurant Herman Cooijmans decided after years of working in the high segment restaurants, to...