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CALCULATOR FOR DETERMINING INGREDIENTS FOR ICE CREAM MIXES USING BUTTER, SMP,  
SUGAR, EMULSIFIER, STABILISER AND WATER. DATA ENTRY DISABLED. FOR ILLUSTRATION ONLY.  
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 10.2 16 3 0.5    
INGREDIENT COMPOSITION (%)    
  SMP* Butter*  
MSNF 97 0 Note the Optimal MSNF(%) for mix 10.1    
FAT 0 84 MSNF may be optimal (see above) or is within ± 2% of the optimum value.  
WEIGHTS OF INGREDIENTS REQUIRED (Kg) FOR A 100 Kg MIX SET BATCH SIZE CALCULATE MIX COST  
AND CALCULATION CHECK Batch size (kg) 25  
Ingredient Weight FAT MSNF Ingredient Weight $  
Butter 11.9 10.0 0.0 Butter 3.0 4.5  
SMP 10.5 0.0 10.2 SMP 2.6 1.3  
Egg yolk 3.0     Egg yolk (%)* 1 2.3  
Stabiliser 0.5     Stabiliser 0.1 1.3  
Sugar 16.0     Sugar 4.0 4.0  
Water 58.1     Water 14.5 0.3  
Totals 100.0 10.0 10.2 Totals 25.0 13.6  
Target values 100.0 10.0 10.2 Target value 25.0    
  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 Egg yolk can be replaced with a commercial emulsifier.  
  MSNF= milk solids not fat  
© Dr Michael Mullan, 2010. 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