Ch at 16:09, 7 December 2023

2023-12-07T16:09:50Z

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[[Useful stuff|⇐ Useful stuff]]

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==Fat & sugar content calculation form==
{| class="wikitable" style="text-align: center; background-color: white;"
! style="text-align: left;"|Ingredient !! Weight (g) !! Fat !! MSNF* !! Sugar !! Other solids
|-
| || || || || ||
|-
| style="text-align: left; height:60px;" |Sugar || || || || ||
|-
| style="height:10px;"| || || || || ||
|-
| style="text-align: left; height:60px;" |Milk** || || || || ||
|-
| style="height:10px;"| || || 4% || 8.8 % || ||
|-
| style="text-align: left; height:60px;" |Cream (35% fat) || || || || ||
|-
| style="height:10px;"| || || 35% || 5.4 % || ||
|-
| style="text-align: left; height:60px;" |Egg yolk (18g)*** || || || || ||
|-
| style="height:10px;"| || || 33% || || || 17%
|-
| style="text-align: left; height:60px;" |Egg white (30g) || || || || ||
|-
| style="height:10px;"| || || || || || 14%
|-
| style="text-align: left; height:60px;" |Flavour/Other || || || || ||
|-
| style="height:10px;"| || || || || ||
|-
| style="text-align: left; height:60px;" |Total weight || || || || ||
|-
| style="height:10px;"| || || Total fat || Total MSNF || Total sugar || Total other
|-
| style="text-align: left height:60px;;" |Percentage of total weight || || || || ||
|-
| style="height:10px;"| || || Fat % || MSNF % || Sugar % || other %
|-
| scope="row" colspan="6" style="text-align: left; height:60px;" |Fat + MSNF +Sugar + Other solids = Total Solids = %
|-
| scope="row" colspan="6" style="text-align: left; border-top:solid 2px black;" |All calculations are in weights not volumes
|-
| scope="row" colspan="6" style="text-align: left;" |* Milk Solids Non-Fat
|-
| scope="row" colspan="6" style="text-align: left;" |** Whole milk
|-
| scope="row" colspan="6" style="text-align: left;" |*** Based on 60g egg (EU medium = 53-63g) - yolk=30%, white=50%, shell=20%
|}
''Ices - The Definitive Guide'' Caroline Liddell & Robin Weir

==Composition of milks and creams==
{| class="wikitable" style="text-align: center; "
! style="text-align: left;"|Ingredient !! Fat % !! MNSF % !! Sugar % !! Total solids % !! Water %
|-
| style="text-align: left;" |Whole milk || 4 || 8.8 || || 12.8 || 87.2
|-
| style="text-align: left;" |Semi-skimmed milk (half volle) || 1.6 || 8.3 || || 9.9 || 90.1
|-
| style="text-align: left;" |Full cream milk powder || 27 || 70 || || 97 || 3
|-
| style="text-align: left;" |Skimmed milk powder || || 97 || || 97 || 3
|-
| style="text-align: left;" |Evaporated milk || 9 || 22 || || 31 || 69
|-
| style="text-align: left;" |Whole milk sweetened condensed || 9 || 22 || 44 || 75 || 25
|-
| style="text-align: left;" |Skimmed sweetened condensed || || 26 || 44 || 70 || 30
|-
| style="text-align: left;" |Whipping cream (Slagroom)|| 35 || 5.5 || || 40.5 || 59.5
|-
| style="text-align: left;" |Double cream || || || || ||
|-
| style="text-align: left;" |Single cream (Kookroom)|| 20 || 8.1 || || 28.1 || 71.9
|-
| style="text-align: left;" |Unsalted butter || 84 || || || 84 || 16
|}
''Ices - The Definitive Guide'' Caroline Liddell & Robin Weir

==Fat/Sugar balance==
{| class="wikitable" style="text-align: center; "
! Fat % !! Sugar % !!
|-
| 6 || 12.0 || rowspan="7" style="border-left:solid 2px black;"| normalcommercial ice cream
|-
| 7 || 12.5
|-
| 8 || 13.0
|-
| 9 || 13.5
|-
| 10 || 14.0
|-
| 11 || 14.5
|-
| 12 || 15.0
|-
| 13 || 15.5 || rowspan="8"|
|-
| 14 || 16.0
|-
| 15 || 17.0
|-
| 16 || 17.5
|-
| 17 || 18.0
|-
| 18 || 18.5
|-
| 19 || 19.0
|-
| 20 || 19.5
|}
''Ices - The Definitive Guide'' Caroline Liddell & Robin Weir

Ice cream ingredients & calculations - Revision history

Ch at 16:09, 7 December 2023