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Mathematical Formulation

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By Francisco Migoya

Published 2008

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Based on the table of minimum and maximum recommended percentages on the next page, begin the formulation process. There is an example for the formulation of blood orange sorbet accompanying each step in order to understand the process better. There is also an alternate table that encapsulates the mathematical formulation. (Refer to chapter 2 for the required numbers for specific fruits, sugars, and stabilizers with regard to their solids content, sweetening power, etc. These numbers will be used for the mathematical formulation.)

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