CALCULATOR FOR DETERMINING  INGREDIENTS FOR  ICE CREAM MIXES USING BUTTER, SMP,
SUGAR, EMULSIFIER, STABILISER AND WATER
To use the calculator replace the values in the yellow cells with your own data
TARGET MIX	Fat (%)*	MSNF(%)*	Sugar (%)*	Egg yolk (%)*	Stabiliser (%)*
COMPOSITION	10	10.4	14.5	3	0.5
INGREDIENT COMPOSITION (%)
	SMP*	Butter*
MSNF	97	0	Note the Optimal MSNF(%) for mix		10.3
FAT	0	84
WEIGHTS OF INGREDIENTS REQUIRED (Kg)				SET BATCH SIZE
AND CALCULATION CHECK				Batch size (kg)	100
Ingredient	Weight	FAT	MSNF	Ingredient	Weight
Butter	11.90	10.00	0	Butter	11.9
SMP	10.72	0.00	10.40	SMP	10.7
Egg yolk	3.00			Egg yolk (%)*	3
Stabiliser	0.50			Stabiliser	0.5
Sugar	14.50			Sugar	14.5
Water	59.37			Water	59.4
Totals	100.00	10.00	10.40	Totals	100.0
Target values	100	10	10.4	Target value	100
	NOTES
	Data input cells	Values can be changed. *Adjust values to target mix composition.
	For advice on how to balance MSNF, fat and sugar concentrations click here.
	SMP = skim-milk powder
	MSNF= milk solids not fat		Note! This is an example of a spreadsheet available from this site.
© Dr Michael Mullan, 2009. This spreadsheet is not a substitute for using a qualified food technologist.
Users use this spreadsheet at their own risk.			Dairy Science and Food Technology