{"id":645,"date":"2026-06-28T09:12:54","date_gmt":"2026-06-28T09:12:54","guid":{"rendered":"https:\/\/fredptitgars.ovh\/?p=645"},"modified":"2026-06-28T09:12:54","modified_gmt":"2026-06-28T09:12:54","slug":"equilibrage-sorbets-et-glaces","status":"publish","type":"post","link":"https:\/\/fredptitgars.ovh\/?p=645","title":{"rendered":"\u00c9quilibrage sorbets et glaces"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Aide &amp; Lexique<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PAC<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Point antigel<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les sucres influencent la duret\u00e9 de la glace (point de cong\u00e9lation PAC).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La temp\u00e9rature doit \u00eatre comprise entre -10\u00b0C et -18\u00b0C pour optimiser le go\u00fbt et la texture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un mix avec alcool, on pr\u00e9f\u00e8rera un m\u00e9lange saccharose\/ glucose qui donnera une glace plus ferme et moins sucr\u00e9e. Au contraire, dans un mix avec du chocolat on utilisera du sucre inverti et du dextrose pour contrebalancer la duret\u00e9 et avoir une glace onctueuse gr\u00e2ce au PAC \u00e9lev\u00e9 de ces sucres.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">POD<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pouvoir \u00e9dulcorant<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Poudre de lait 0% MG<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apporte une texture onctueuse, cr\u00e9meuse, avec un faible pouvoir sucrant et un faible PAC. Extrait sec identique \u00e0 l\u2019inuline.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Rappel des coefficients (r\u00e9f\u00e9rence glacier)<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf6c Sucres principaux<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Ingr\u00e9dient<\/strong><\/td><td><strong>POD (sucrant)<\/strong><\/td><td><strong>PAC (anticongel)<\/strong><\/td><\/tr><tr><td>Saccharose<\/td><td>100<\/td><td>100<\/td><\/tr><tr><td>Dextrose<\/td><td>70<\/td><td>190<\/td><\/tr><tr><td>Sucre inverti<\/td><td>120<\/td><td>190<\/td><\/tr><tr><td>Glucose (sirop)<\/td><td>40<\/td><td>90<\/td><\/tr><tr><td>Lactose (lait poudre)<\/td><td>16<\/td><td>100<\/td><\/tr><tr><td>Fructose<\/td><td>170<\/td><td>190<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf6f Sucres transform\u00e9s<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Ingr\u00e9dient<\/strong><\/td><td><strong>POD<\/strong><\/td><td><strong>PAC<\/strong><\/td><\/tr><tr><td>Sucre inverti<\/td><td>120<\/td><td>190<\/td><\/tr><tr><td>Miel<\/td><td>120\u2013130<\/td><td>190<\/td><\/tr><tr><td>Trimoline (inverti pro)<\/td><td>120<\/td><td>190<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83c\udf6d Sirops de glucose (selon DE*)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u26a0\ufe0f tr\u00e8s important : les valeurs changent selon le DE (dextrose \u00e9quivalent)<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Type de glucose<\/strong><\/td><td><strong>POD<\/strong><\/td><td><strong>PAC<\/strong><\/td><\/tr><tr><td>Glucose DE 30<\/td><td>30<\/td><td>60<\/td><\/tr><tr><td>Glucose DE 40<\/td><td>40<\/td><td>90<\/td><\/tr><tr><td>Glucose DE 60<\/td><td>60<\/td><td>130<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 en pratique glacier artisan : \ud83d\udc49 on utilise souvent <strong>DE 38\u201342 \u2192 POD ~40 \/ PAC ~90<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\udd5b Produits laitiers<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Ingr\u00e9dient<\/strong><\/td><td><strong>POD<\/strong><\/td><td><strong>PAC<\/strong><\/td><\/tr><tr><td>Lait entier<\/td><td>~5<\/td><td>~30<\/td><\/tr><tr><td>Cr\u00e8me<\/td><td>~4<\/td><td>~25<\/td><\/tr><tr><td>Lait en poudre 0%<\/td><td>~50*<\/td><td>~100*<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">* \u26a0\ufe0f en r\u00e9alit\u00e9 :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>seul le <strong>lactose compte vraiment<\/strong> (~50% du lait en poudre)<\/li>\n\n\n\n<li>donc en calcul pr\u00e9cis \u2192 on consid\u00e8re surtout : \ud83d\udc49 lactose \u2192 POD 16 \/ PAC 100<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\uddc1 Autres<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Ingr\u00e9dient<\/strong><\/td><td><strong>POD<\/strong><\/td><td><strong>PAC<\/strong><\/td><\/tr><tr><td>Maltodextrine<\/td><td>~10<\/td><td>~20<\/td><\/tr><tr><td>Alcool (\u00e9thanol)<\/td><td>0<\/td><td>tr\u00e8s \u00e9lev\u00e9 (~700+) \u26a0\ufe0f<\/td><\/tr><tr><td>Sel<\/td><td>0<\/td><td>effet PAC indirect<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\ud83e\uddca Valeurs cibles en glace artisanale<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Type<\/strong><\/td><td><strong>POD cible<\/strong><\/td><td><strong>PAC cible<\/strong><\/td><\/tr><tr><td>Glace classique<\/td><td>90\u2013110<\/td><td>140\u2013180<\/td><\/tr><tr><td>Gelato italien<\/td><td>80\u2013100<\/td><td>130\u2013160<\/td><\/tr><tr><td>Sorbet<\/td><td>120\u2013140<\/td><td>200\u2013260<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"GbVKXko8zk\"><a href=\"https:\/\/les-vergers-boiron.com\/equilibrage-sorbets-et-glaces\/aide-lexique\/\">Aide &#038; Lexique<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"\u00ab\u00a0Aide &amp; Lexique\u00a0\u00bb \u2014 Les vergers Boiron\" src=\"https:\/\/les-vergers-boiron.com\/equilibrage-sorbets-et-glaces\/aide-lexique\/embed\/#?secret=ooKBa6hyJG#?secret=GbVKXko8zk\" data-secret=\"GbVKXko8zk\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Aide &amp; Lexique PAC Point antigel Les sucres influencent la duret\u00e9 de la glace (point de cong\u00e9lation PAC). La temp\u00e9rature doit \u00eatre comprise entre -10\u00b0C et -18\u00b0C pour optimiser le go\u00fbt et la texture. Dans un mix avec alcool, on pr\u00e9f\u00e8rera un m\u00e9lange saccharose\/ glucose qui donnera une glace plus ferme et moins sucr\u00e9e. Au [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":646,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glaces"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=645"}],"version-history":[{"count":1,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/645\/revisions"}],"predecessor-version":[{"id":647,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/645\/revisions\/647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/media\/646"}],"wp:attachment":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}