How does the application know that the designed recipe will have the right plasticity?

The plasticity of ice cream at a given temperature is determined based on the parameters of the ingredients in the recipe. These parameters include sugars, fats, protein, fiber, alcohol, salt, and their origin (e.g., animal or plant), the type of sugars and fats, the type of fruit, protein denaturation, and many others. The application uses advanced neural network models to analyze various combinations of these parameters to estimate the plasticity of the ice cream for a particular recipe.