Comments on: Ice Cream Hardness

By: icecreamcalc

icecreamcalc — Fri, 14 Nov 2025 08:53:19 +0000

In reply to Franky. Well, that totally depends on what type of ice cream you like to do. POD is normally in the 140-190 range PAC should in my opinion not be used directly, instead we use the Serving Temp calculations from the freezing curve.

By: Franky

Franky — Wed, 12 Nov 2025 11:14:23 +0000

Hi Sir,
so what is indicator total PAC and POD to make ideal ice cream?

By: icecreamcalc

icecreamcalc — Sat, 07 Jun 2025 05:34:38 +0000

In reply to Tauri. It's based on the reduction of PAC from the book "The secrets of ice cream, ice cream without secrets" by Angelo Corvitto and from the Underbelly blog.

By: Tauri

Tauri — Fri, 06 Jun 2025 23:37:19 +0000

Thanks for all this information!
I’d like to read more about the HF hardness factor. I’ve never read about it before. Is there any literature you could recommend?

By: icecreamcalc

icecreamcalc — Wed, 23 Apr 2025 11:34:24 +0000

In reply to Diogo Pinheiro. Commercial invert sugar uses a controlled environment and commercial-strength acids that is hard to achieve in a home environment. So, homemade invert sugar usually reaches 70%-85% inversion. This means there will be some sucrose in the final product. The values in the calculator are set to PAC=150 and POD=100. However this is maybe not scientifically correct but this is what is normally used in the industry and in many other calculators. A more scientifically correct value would be like in this table based on the degree of inversion: Inversion % | Glucose % | Fructose % | Sucrose % | PAC | POD 60% | 24 | 24 | 22 | 109 | 78.7 70% | 28 | 28 | 14 | 115 | 81.3 80% | 32 | 32 | 6 | 121 | 83.9 90% | 36 | 36 | 0 | 127 | 86.5

By: Diogo Pinheiro

Diogo Pinheiro — Wed, 23 Apr 2025 09:43:17 +0000

Hi, i saw somewhere in this site in the comments section that you consider homemade invert sugar having a lower PAC due to the incomplete process of inverting the sucrose in glucose + frutose. Can you tell me more about it and maybe say some PAC and POD for reference?
Do you think that the incomplete process could be because the temperature of adding cremor tartare?

Thank you!

By: icecreamcalc

icecreamcalc — Tue, 21 May 2024 12:47:49 +0000

In reply to Dani. It's mostly based on the Goff formulas but with some modifications. Please email me on icecreamcalc@gmail.com and we can continue there.

By: Dani

Dani — Tue, 21 May 2024 09:38:14 +0000

Great post and great tool, I’m loving it.

I’m doing some research of the influence of soluble fibers in the free water and I’d like to run some simulations. Could you share the formula to calculate the values of the freezing curve? or is just a lookup in the table of the book you mentioned from Hartel Goff?

Thanks!

By: charbel

charbel — Wed, 08 Feb 2023 12:22:03 +0000

many thanks for your kind reply pls delete my second comment on the same subject
🙂

By: icecreamcalc

icecreamcalc — Wed, 08 Feb 2023 11:50:35 +0000

In reply to charbel. No it is not an indicator of hardness. The default Charts in the software are super-general and are compiled from a few well known sources and books etc. If you for example make a Chocolate gelato you will probably go over the Other solids as chocolate and cocoa powder has high other solids. I would not worry about the Other solids in the chart unless it's totally off. The problem is that the standard charts are actually too general and they should only be used as a starting point or when you are a beginner. I am planning to release much more specific charts for ice cream and gelato for different types of flavor groups. Probably charts for Spices (like vanilla), Fruits, Chocolate/Nuts, Alcohol etc... These charts will have tighter ranges and will be specific to that flavor group.