The Magic Of PAC
How To Calculate Freezing Point Depression
What Is PAC?
PAC is an italian term that stands for Potere Anti-Congelante
PAC is a different technique used where we analyze sugars to come up with a numbers that will indicate to the ice cream maker how "scoopable" an ice cream might be. Given the math, you'll be able to get a sense of an ice cream being harder or softer, allowing a look into the texture without having to make the whole recipe from start to finish.
When it comes to cooking, we use different techniques of measurements. We can measure with our senses, a measuring cup, a scale, maybe a refractrometer, all to help us make more educated choices. And PAC is just that, a new technique to help us make choices on what sugars may or may not benefit a recipe. And we think that's pretty cool!
What You'll Learn
- PAC vs POD
- Why Is PAC Important
-Why Is Sugar Important
-How To Calculate PAC
- How To Manipulate Sugars
-Printable PAC/POD Chart
In This Guide:
You'll find real examples on how to modify the sugars in a recipe to give you a different PAC result. You'll have a sugar reference table that can help guide you so you feel more and more comfortable checking the math. We love this tool and hope it helps you become more confident when creating recipes of your own.
Example Curriculum
FREQUENTLY ASKED QUESTIONS
When Does The Course Start?
The course starts when you purchase the course.
How Long Does This Course Take?
Access the lesson at any time when it's most convenient for you.
*Please note that you are purchasing a single course.
What Is An E-Book?
This is a written lesson, like a book. The course is available for download upon purchase.
Are There Recipes In This E-Book?
No, this e-book only covers the process of PAC. You can find recipes on our website or inside our master courses.
Can I Download The Worksheet?
Yes, permission is granted to download one copy of any downloadable materials on the course website for personal, non-commercial use only.
How Long Do I Have Access To The Course?
When you purchase the course, you have 6-month access.
Is This Course Only For Professional Chefs?
No, this course is for anyone who is interested in learning how to create better ice cream recipes using the PAC method.
Do You Need Any Special Tools To Take The Course?
No, this is a written course - like a study guide. All you need is a pen.
If I Don't Understand Something, Do I Have Access To Chef Allison For Further Questions?
Yes, upon purchasing the course you'll be able to send in any comments/questions regarding the course directly to Chef Allison.
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