TASK DEFINITION: Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
PROBLEM: CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (Â°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream? A: if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone  Q: does the type of sugar influence on the freezing point of the mixture? A: For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars  Q: I am really interested in theoretical fundamentals of ice cream making what is a tip you can give me? A: sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose 

SOLUTION: what influences the texture the most?

PROBLEM: CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow.  <sep>  Q: How does halving a bread recipe impact rising time? A: The best way is to wait until it has doubled, no matter what the clock shows 

SOLUTION: Does placing it in the proving cabinet help?

PROBLEM: CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep>  Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. 

SOLUTION:
Should it be chocolate covered fudge?