|
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
|
|
|
|
|
|
Milk fat (%)*
|
MSNF (%)*
|
Sugar (%)*
|
Egg yolk (%)*
|
Stabiliser (%)*
|
CSS (%)*
|
Vegetable
fat (%)*
|
Ingredient 2
(%)*
|
|
±
|
|
TARGET MIX COMPOSITION
|
18
|
8.9
|
15
|
0
|
0.4
|
3
|
4
|
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
|
4.09
|
3.97
|
|
|
SMP
|
0.41
|
0.82
|
|
|
|
Cream
|
58.32
|
3.67
|
17.49
|
|
Cream
|
5.83
|
5.83
|
|
|
|
Whole-milk
|
14.44
|
1.30
|
0.51
|
|
Whole-milk
|
1.44
|
0.72
|
|
|
|
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
|
|
|
|
Vegetable fat
|
4.00
|
|
|
|
Vegetable fat
|
0.40
|
0.80
|
|
|
|
Ingredient 2
|
0.00
|
|
|
|
Ingredient 2
|
0.00
|
0.00
|
|
|
|
Totals
|
100.0
|
8.94
|
18.00
|
|
Totals
|
10.00
|
9.2
|
|
|
|
Target values
|
100.0
|
8.9
|
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.
|
8.51
|
8.77
|
8.25
|
|
|
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, 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
|
|
|
|
|
|
|
|