Precision scales for ice cream
For the stabiliser and the minor sugars, where two grams change the texture.
Frequently asked questions
Do you really need to go down to 0.01 g?
For the stabiliser, yes. It sits around 0.3 % of the total: in a litre that is three grams, and being half a gram out shows in the texture.
Can I use only the precision one?
It is not convenient: they usually top out at 200 or 500 grams, so they are no good for milk or cream. The practical thing is to have both.
Why does the number wobble while I weigh?
It is almost always a draught or vibration. A precision scale picks up even the air conditioning: put it on a firm surface and use the cover.
Does it need calibrating?
Yes, and that is why it is good if it comes with its calibration weight. If it starts giving odd numbers, a minute of calibration makes it as good as new.
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