{"id":1046,"date":"2022-07-26T12:15:42","date_gmt":"2022-07-26T12:15:42","guid":{"rendered":"https:\/\/icesolution.app\/vriespunt-pac-fp\/"},"modified":"2022-09-27T13:33:59","modified_gmt":"2022-09-27T13:33:59","slug":"vriespunt-pac-fp","status":"publish","type":"post","link":"https:\/\/icesolution.app\/nl\/vriespunt-pac-fp\/","title":{"rendered":"Vriespunt (Pac \/ FP)"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.17.6″ _module_preset=”default” custom_padding=”2px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.17.6″ _module_preset=”default” min_height=”438.4px” custom_margin=”|auto|16px|auto||” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/icesolution.app\/wp-content\/uploads\/2022\/07\/herman-cooijmans-ice-solution-ice-cream-calculator-4-2-683×1024.jpg” alt=”herman cooijmans – ice solution – ice cream calculator (4)” title_text=”herman cooijmans – ice solution – ice cream calculator (4)” _builder_version=”4.17.6″ _module_preset=”default” transform_scale=”88%|88%” width=”87.6%” module_alignment=”center” min_height=”488.4px” custom_margin=”-30px||||false|false” custom_padding=”4px||10px||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Vriespunt (Pac \/ FP)<\/h2>\n

 <\/p>\n

Pac (Potere Anti Congelante) of FP (Freezing Point) depressie zijn een van de belangrijkste elementen bij het maken van een goed ijsrecept. In dit artikel ga ik uitleggen waarom dit zo belangrijk is.<\/p>\n

Suikers<\/strong><\/a> en zoetstoffen<\/strong><\/a> zijn een belangrijke groep ingredi\u00ebnten in onze ijsrecepten. Naast het feit dat zij bijdragen tot de structuur, worden zij vooral gekenmerkt door hun vermogen om het vriespunt te verlagen en hun zoetkracht. In dit artikel zal ik u meer vertellen over het PAC- of FP-verlagend effect.<\/p>\n

Zoals je wellicht weet, verlagen suikers, alcohol en zout de PAC of FP van het water in ons recept. Water is het enige ingredi\u00ebnt dat bevriest. De verschillende suikers die we gebruiken hebben allemaal een andere invloed op het vriespunt.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.17.6″ _module_preset=”default” min_height=”461.6px” custom_margin=”-20px|auto||auto||” custom_padding=”2px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” min_height=”475.6px” custom_padding=”||0px|||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Wat bevriest er in ijs?<\/h3>\n

Water begint te bevriezen vanaf 0 graden Celsius en kouder. Als het eenmaal bevroren is, wordt het hard. Zo hard dat het niet lekker en makkelijk te eten is. Daarom voegen we suikers en zoetstoffen toe. Hierdoor kunnen we het vriespunt van water be\u00efnvloeden en zo het vriespunt verlagen. Dit betekent dat het water pas uithardt bij een koudere temperatuur. Alleen water dat “verzadigd” is met suikers, zoetstoffen, zout of alcohol bevriest bij een lagere temperatuur. Het water dat niet verzadigd is niet. Om een \u200b\u200blekker romig ijsrecept te maken moet je de juiste balans vinden.<\/p>\n

 <\/p>\n

Be\u00efnvloeden van Vriespunt<\/h3>\n

Deze verzadiging is voor elk ingredi\u00ebnt anders. Elk ingredi\u00ebnt heeft een andere invloed op de vriespuntverlaging. Dit heeft allemaal te maken met de moleculaire structuur. Hoe groter de moleculen, hoe kleiner het effect op de vriespuntverlaging. Niet alleen de suikers en zoetstoffen die je toevoegt hebben een vriespuntverlagend effect. alle ingredi\u00ebnten bevatten suikers, alcoholen of zouten. En dus heeft alles wat je in je ijsrecept gebruikt invloed op je ijs. Hiermee moet je rekening houden bij het berekenen van je ijsrecept.<\/p>\n

 <\/p>\n

ijs receptuur<\/h3>\n

Als je dit weet, kun je zelf gaan rekenen. Dit berekenen en omrekenen is altijd veel werk. En daarom mijn\u00a0ijscalculator<\/strong><\/a>. Hij berekent dit voor u. Op deze manier hoef je zelf niet veel tijd en energie te besteden aan de omrekening. De ijsbereider hoeft alleen te weten wat je wilt en welke suikers en zoetstoffen je wilt gebruiken. Het gebruikt deze ingredi\u00ebnten om het juiste ijsrecept voor je te maken. Voorlopig zijn dit standaard waarden die niet aangepast kunnen worden. In de nabije toekomst komt er een expert optie waarin je met veel parameters kunt spelen volgens je eigen voorkeur.<\/p>\n

Cre\u00eber nu jouw eigen ijs recepten in ons ijs portaal<\/strong><\/a>.<\/p>\n

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Vriespunt (Pac \/ FP)   Pac (Potere Anti Congelante) of FP (Freezing Point) depressie zijn een van de belangrijkste elementen bij het maken van een goed ijsrecept. In dit artikel ga ik uitleggen waarom dit zo belangrijk is. Suikers en zoetstoffen zijn een belangrijke groep ingredi\u00ebnten in onze ijsrecepten. Naast het feit dat zij bijdragen […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[61],"class_list":["post-1046","post","type-post","status-publish","format-standard","hentry","category-freezing-point-pac-fp","tag-pac-or-fp"],"yoast_head":"\nVriespunt (Pac \/ FP) | Ijscalculator | Ice Solution<\/title>\n<meta name=\"description\" content=\"Pac \/ FP (vriespunt depressie) is een belangrijke factor bij het maken van een ijsrecept. leer waarom het belangrijk is\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/icesolution.app\/nl\/vriespunt-pac-fp\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" 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