Ice cream ingredients & calculations
Fat & sugar content calculation form
| Ingredient | Weight (g) | Fat | MSNF* | Sugar | Other solids |
|---|---|---|---|---|---|
| Sugar | |||||
| Milk** | |||||
| 4% | 8.8 % | ||||
| Cream (35% fat) | |||||
| 35% | 5.4 % | ||||
| Egg yolk (18g)*** | |||||
| 33% | 17% | ||||
| Egg white (30g) | |||||
| 14% | |||||
| Flavour/Other | |||||
| Total weight | |||||
| Total fat | Total MSNF | Total sugar | Total other | ||
| Percentage of total weight | |||||
| Fat % | MSNF % | Sugar % | other % | ||
| Fat + MSNF +Sugar + Other solids = Total Solids = % | |||||
| All calculations are in weights not volumes | |||||
| * Milk Solids Non-Fat | |||||
| ** Whole milk | |||||
| *** 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
| Ingredient | Fat % | MNSF % | Sugar % | Total solids % | Water % |
|---|---|---|---|---|---|
| Whole milk | 4 | 8.8 | 12.8 | 87.2 | |
| Semi-skimmed milk (half volle) | 1.6 | 8.3 | 9.9 | 90.1 | |
| Full cream milk powder | 27 | 70 | 97 | 3 | |
| Skimmed milk powder | 97 | 97 | 3 | ||
| Evaporated milk | 9 | 22 | 31 | 69 | |
| Whole milk sweetened condensed | 9 | 22 | 44 | 75 | 25 |
| Skimmed sweetened condensed | 26 | 44 | 70 | 30 | |
| Whipping cream (Slagroom) | 35 | 5.5 | 40.5 | 59.5 | |
| Double cream | |||||
| Single cream (Kookroom) | 20 | 8.1 | 28.1 | 71.9 | |
| Unsalted butter | 84 | 84 | 16 |
Ices - The Definitive Guide Caroline Liddell & Robin Weir
Fat/Sugar balance
| Fat % | Sugar % | |
|---|---|---|
| 6 | 12.0 | normal commercial ice cream |
| 7 | 12.5 | |
| 8 | 13.0 | |
| 9 | 13.5 | |
| 10 | 14.0 | |
| 11 | 14.5 | |
| 12 | 15.0 | |
| 13 | 15.5 | |
| 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