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CALCULATOR FOR DETERMINING INGREDIENTS FOR ICE CREAM MIXES USING WHOLE-MILK, CREAM,  
SMP, SUGAR, EGG YOLK, CSS, STABILISER & OPTIONAL INGREDIENTS  
To use the calculator replace the values in the yellow cells with your own data    
    Fat (%)* MSNF (%)* Sugar (%)* Egg yolk (%)* Stabiliser (%)* CSS (%)* Ingredient 1 (%)* Ingredient 2 (%)*
TARGET MIX COMPOSITION 18 9.5 15 0 0.4 3 0 0
Note egg yolk can be replaced with a commercial emulsifier. Ingredients 1 and 2 are options and should not supply milk solids including milk fat!  
  INGREDIENT COMPOSITION, %  
  Ingredient 1 Cream Whole milk Skim powder CSS Ingredient 2  
MSNF   6.3      
Fat   3.5 0     Set batch size (kg)  
Solids       80   Batch weight 10  
Solids 100          
Solids         100  
WEIGHTS OF INGREDIENTS REQUIRED (kg) AND CHECK OF CALCULATIONS CALCULATE BATCH SIZE (kg) Cost of Mix  
  Weight (kg) MSNF Fat     Weight (kg) $  
SMP 4.37 4.24     SMP 0.44 0.87  
Cream 57.82 3.64 17.35   Cream 5.78 5.78  
Whole-milk 18.66 1.68 0.65   Whole-milk 1.87 0.93  
Sugar 15.00       Sugar 1.50 0.75  
Egg yolk 0.00       Egg yolk 0.00 0.00  
CSS 3.75       CSS 0.38 0.19  
Stabiliser 0.40       Stabiliser 0.04 0.08  
Ingredient 1 0.00       Ingredient 1 0.00 0.00  
Ingredient 2 0.00       Ingredient 2 0.00 0.00  
Totals 100.0 9.56 18.00   Totals 10.00 8.6  
Target values 100.0 9.5 18.0          
NOTES   Optimum MSNF for mix MSNF limit at +3% MSNF limit at -3%  
Data input cells Values can be changed. *Adjust values to target mix composition. 9.09 9.36 8.82  
For advice on balancing MSNF, fat and sugar concentrations click here. Messages Comment on MSNF balance  
MSNF= milk solids not fat. Egg yolk can be replaced with an emulsifier. Message 1 Your MSNF concentration is not optimal BUT please see the message below.
CSS=corn syrup solids   Message 2 MSNF is lower or higher than optimal by at least 3%, consider altering your mix %.
SMP= milk powder  
© 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