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