To obtain a perfect double set yoghurt, temperature plays an important role.

Add fruit pulp,  colour & flavour compounds and syrup between 22 and 26 degrees Celsius to the yoghurt base.

If the temperature is below 22 degrees, the result will be a thin and runny consistency.

In the process of yoghurt manufacturing, adding starch or gelatin to the base, starch start setting at 18 degrees Celsius and gelatin at 15 degrees Celsius.