CALCULATOR FOR DETERMINING INGREDIENTS FOR ICE CREAM MIXES USING WHOLE-MILK,
CREAM,
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SMP, SUGAR, EGG YOLK, CSS, STABILISER & OPTIONAL
INGREDIENTS
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To use the calculator replace the values in the yellow
cells with your own data
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Fat (%)*
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MSNF (%)*
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Sugar (%)*
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Egg yolk (%)*
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Stabiliser (%)*
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CSS (%)*
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Ingredient 1
(%)*
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Ingredient 2
(%)*
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TARGET MIX COMPOSITION
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18
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9.5
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15
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0
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0.4
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3
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0
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0
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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!
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INGREDIENT COMPOSITION, %
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Ingredient 1
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Cream
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Whole milk
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Skim powder
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CSS
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Ingredient 2
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MSNF
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6.3
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Fat
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3.5
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0
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Set batch size (kg)
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Solids
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80
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Batch weight
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10
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Solids
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100
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Solids
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100
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WEIGHTS OF INGREDIENTS REQUIRED (kg) AND CHECK OF
CALCULATIONS
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CALCULATE
BATCH SIZE (kg)
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Cost of Mix
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Weight (kg)
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MSNF
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Fat
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Weight (kg)
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$
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SMP
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4.37
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4.24
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SMP
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0.44
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0.87
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Cream
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57.82
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3.64
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17.35
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Cream
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5.78
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5.78
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Whole-milk
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18.66
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1.68
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0.65
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Whole-milk
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1.87
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0.93
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Sugar
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15.00
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Sugar
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1.50
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0.75
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Egg yolk
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0.00
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Egg yolk
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0.00
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0.00
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CSS
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3.75
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CSS
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0.38
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0.19
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Stabiliser
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0.40
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Stabiliser
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0.04
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0.08
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Ingredient 1
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0.00
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Ingredient 1
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0.00
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0.00
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Ingredient 2
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0.00
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Ingredient 2
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0.00
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0.00
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Totals
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100.0
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9.56
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18.00
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Totals
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10.00
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8.6
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Target values
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100.0
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9.5
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18.0
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NOTES
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Optimum MSNF for mix
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MSNF limit at
+3%
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MSNF limit at
-3%
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Data
input cells
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Values can be
changed. *Adjust values to target mix composition.
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9.09
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9.36
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8.82
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For advice on balancing MSNF, fat and sugar concentrations
click here.
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Messages
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Comment
on MSNF balance
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MSNF= milk solids not fat. Egg yolk can be replaced with an
emulsifier.
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Message 1
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Your MSNF concentration is not optimal BUT please see the message below.
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CSS=corn syrup solids
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Message 2
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MSNF is lower or higher than optimal by at least 3%, consider altering your mix %.
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SMP= milk powder
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© Dr Michael Mullan, 2009. This spreadsheet is not a
substitute for using a qualified food technologist.
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Users use this spreadsheet at their own risk.
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Dairy Science and Food Technology
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