Comments on: Calculations

By: icecreamcalc

icecreamcalc — Fri, 19 Jan 2024 22:40:04 +0000

In reply to PJ. The two serving temps are for a little harder scoop (Serving temp) and the other is for a softer scoop (Gelato serving temp) More info in the knowlede base. https://icecreamcalc.com/knowledge-base/freezing-curve-dialog/

By: PJ

PJ — Fri, 19 Jan 2024 14:31:23 +0000

Within the calculator, there are 2 – serving temp & serving temp gelato; what do they mean? thank you in adv

By: icecreamcalc

icecreamcalc — Fri, 24 Feb 2023 08:48:15 +0000

In reply to charbel. Pure refined Stevia is what I can find 50-300 times as sweet as sucrose. https://en.wikipedia.org/wiki/Stevia So, the actual POD would be 5000 to 30000. But I have set a value of 3000 in the calculator to indicate it is 30 times as sweet as sugar. I think the best approach is to check with the actual brand you use and see if you can get information how sweet it is compared to sugar and use that as the POD.

By: charbel

charbel — Fri, 24 Feb 2023 08:27:29 +0000

In reply to charbel. Many thanks for your kind reply below if you please can confirm that the stevia PAD is correct as 3000 that is built into the software thanking you in advance

By: icecreamcalc

icecreamcalc — Thu, 23 Feb 2023 12:03:30 +0000

In reply to charbel. From what I can read online Splenda contains 95% dextrose and maltodextrin and a small amount of sucralose. To calculate the PAC and POD you need to know the exact amounts of dextrose and maltodextrin and sucralose. I guess the POD is approx 100 as it is marketed as a sugar substitute. The PAC however depends on the bulking agents. If you send an ingredient list maybe it is possible to make an educated guess. OR maybe someone else here have done this and can help you.

By: charbel

charbel — Thu, 23 Feb 2023 10:47:19 +0000

Hello,

in the built-in ingredients of the database the Stevia POD is 3000 is that amount correct
also, can you please provide me with the splenda POD and PAC

thank you

By: icecreamcalc

icecreamcalc — Wed, 18 May 2022 06:44:58 +0000

In reply to Talat Ecemis. Everything that is not water is counted as Total Solids.

By: Talat Ecemis

Talat Ecemis — Tue, 17 May 2022 21:46:44 +0000

Thank you very much for detail explanation. I have a question about “total solid”. Can be included the weight of insoluble substances, eg. very fine coffee beans or nuts or lemon peel etc., into calculation of total solid, even if they are very fine?
Thank you for answering.

By: Charbel

Charbel — Wed, 09 Feb 2022 10:57:06 +0000

Big thanks

By: icecreamcalc

icecreamcalc — Wed, 09 Feb 2022 10:34:03 +0000

In reply to charbel charabaty. The sweetness is of course a personal preference. Some people like more and some less. POD of 231 is very sweet. I normally aim for 160-185 for ice cream and gelato. I know some people like even less sweet ice cream at 110-140. Typical commercial ice cream is usually quite sweet 180-190 I think. Then some flavors need more/less sweetness. Chocolate can take a little more I think. So, I it's really up to you how sweet you like it. But I would suggest starting with approx 180-185 and you can adjust from there.