I would like to use Micellar Casein to replace some of the skim milk powder. The powder is giving the ice cream a cooked milk flavor. My purpose for the Casein is for it to bind to the water. However, it is not in the list of ingredients in the calculator. How do I account for its effects on the recipe.
icecreamcalc
I have added it as a standard ingredient in the Web App.
For the desktop you need to add it yourself.
You can open the web app and check the properties there if you like to copy it.
Hey!
Question for you regarding adding your own stabilizers – my (only) vendor in Sweden says that their stabilizer blend is not 60:40 emulsifier:stabilizer, but rather 40:60 (or even higher, the recipe was “secret”).
So I wonder, is it possible to add my own stabilizer in the software?
First off, this is an incredible tool and thank you for publishing it.
Is there not a target properties chart for frozen custard style? If not do you just recommend starting with the ice cream base properties and tweaking to my desired stats?
icecreamcalc
Yes, I usually use the ice cream base chart.
I make different custard ice creams from 2 yolks/kg up to 6 yolks/kg so I don’t have a specific chart.
And yes, you can always tweak the ice cream base chart and save your own version for custard depending on how you like it.
The ice cream base works well with custard style ice cream. I usually just lock in the amount of egg yolk and balance.
I would like to use Micellar Casein to replace some of the skim milk powder. The powder is giving the ice cream a cooked milk flavor. My purpose for the Casein is for it to bind to the water. However, it is not in the list of ingredients in the calculator. How do I account for its effects on the recipe.
I have added it as a standard ingredient in the Web App.
For the desktop you need to add it yourself.
You can open the web app and check the properties there if you like to copy it.
Hey!
Question for you regarding adding your own stabilizers – my (only) vendor in Sweden says that their stabilizer blend is not 60:40 emulsifier:stabilizer, but rather 40:60 (or even higher, the recipe was “secret”).
So I wonder, is it possible to add my own stabilizer in the software?
Yes of course you can add your own.
First off, this is an incredible tool and thank you for publishing it.
Is there not a target properties chart for frozen custard style? If not do you just recommend starting with the ice cream base properties and tweaking to my desired stats?
Yes, I usually use the ice cream base chart.
I make different custard ice creams from 2 yolks/kg up to 6 yolks/kg so I don’t have a specific chart.
And yes, you can always tweak the ice cream base chart and save your own version for custard depending on how you like it.
The ice cream base works well with custard style ice cream. I usually just lock in the amount of egg yolk and balance.
Dear Sirs, how can I have/own the calculator. What should I do ?
Just download and install from here.
https://icecreamcalc.com/download/latest-version/