Romain BertinNotes and experiments

Articles

  1. Why the same temperature fluctuation damages two ice creams differently

    Texture Stability Index connects two temperatures to the amount of water that melts and refreezes, while thermal history explains what the product actually experiences.

  2. Lactose crystallization: Looking beyond lactose content

    Lactose crystallization depends on liquid water, temperature, supersaturation, molecular mobility, and storage time rather than lactose content alone.

  3. What makes ice cream creamy?

    Creaminess emerges from ice fraction, crystal size, air and fat microstructure, serum rheology, oral lubrication, and sensory perception.

  4. Inside a flour blend: strength, tenacity and extensibility

    Building a technical profile for a flour blend from W, P, L and protein values without confusing calculation with laboratory measurement.

  5. Can we predict ganache texture from formulation?

    A step by step estimate of ganache firmness from composition, fat crystallization, particles, water, time and temperature.

  6. How much ice forms in ice cream?

    A comparison of Goff and Hartel, Chen, Tchigeov, Schwartzberg, and DSC methods for estimating ice fraction.

  7. How water temperature controls dough fermentation

    How water temperature, hydration, friction and preferments influence final dough temperature and fermentation consistency.

  8. Why ice cream never freezes completely

    A practical exploration of freezing point depression, freezing curves, and models used to predict ice formation in ice cream.

  9. Modeling microbial fermentation with XGBoost

    Simulating microbial growth data and using gradient-boosted trees to predict fermentation outcomes under noisy experimental conditions.

  10. One nutrition label, many possible recipes

    A chocolate-hazelnut spread shows why matching a nutrition label does not identify one unique recipe.

  11. Reverse hot chocolate recipe for fun and profit

    Reverse engineering a Piedmont hot chocolate formulation with nutritional analysis, heuristics, and constrained optimization.

  12. Shapeshifter

    Reverse engineering du crackme Shapeshifter et résolution par meet-in-the-middle.