Tutorial – Ice Cream Calculator

New and updated post on balancing

icecreamcalc — Mon, 22 Jan 2024 10:31:06 +0000

Added an article to the Knowledge Base on balancing.

Balance Knowledge Base Article

Ingredients database explained

icecreamcalc — Mon, 27 Dec 2021 10:15:53 +0000

This post will explain where and how ingredients are saved and stored.

Ingredients can be saved in three different places.

Standard database ingredients
User database ingredients
Recipe ingredients

In a recipe these three types of ingredients are color coded.

So, here Chocolate 70%, Sucrose and Salt are from the online standard database.
Cacao powder 21% is from the user database.
Fructose is a recipe ingredient. This means it is not in the standard or the user database.

A recipe RCP file is a standalone file, it has all the ingredients and their data included. This means that if you open an old RCP file or you get a RCP file from someone else you can always open it and get the correct ingredients, even if it contains ingredients that are not in the standard database or your local user database.

Ingredient IDs

Every ingredient has a unique ID. This means that when you open a recipe the calculator knows exactly what ingredients are in the recipe and which database they belong to.
If the ID is empty or not found in the standard or user database the ingredient is flagged as a “recipe” ingredient and color coded red. The ingredient is absolutely fine it just means that it can not be located in any of the databases.
Using a unique ID for every ingredient also means you can have multiple ingredients with the same name, this is fine but maybe not recommended.

You can see the unique ID and some other info at the bottom left corner of the ingredient dialog.

Modifying ingredients

When you open a recipe file the ingredients will be updated with the data from the database.
What does this mean?
Say you have an ingredient in your local user database and you have used this ingredient in a recipe. Remember this ingredient has a unique ID.
You save the recipe and sometime later you might change the data in the database for that ingredient. Maybe you change the Total fat or PAC or POD or even the Name of the ingredient.
The unique ID is still the same so when you open your old recipe, that you made with the original version of the ingredient, the calculator will detect this and replace the ingredient with the updated version from the database.
The bottom line is that when opening a recipe file the calculator will always try to update the ingredient using the version from the database as long as the ingredient still exists in the standard or user database.

Standard Database

The standard database contains 100+ of the most common ingredients to get you started. This database is an online SQL database that is managed by icecreamcalc. You can not edit the ingredients in the standard database, they are read-only.
If you need to modify a standard ingredient you will have to make a copy to you local user database. This is totally fine and nothing you should avoid doing if you like.
When you start the calculator the standard ingredients are loaded from the online SQL database.
If you do not have an internet connection the calculator will use a cashed copy of the standard database.
In the settings dialog you can choose if you want to load the standard database or not by checking the “Hide standard database” checkbox. If you only use your local database this is advisable.

Local user database

All ingredients that you add yourself will be stored in your local user database. These ingredients are fully editable and you have full control over them. If you use the calculator professionally it is recommended that you only use ingredients from the local database.
These ingredients are saved in a file called user.db. This file is located in the DATA folder, C:\ProgramData\Ice Cream Calculator. The easiest way to open this folder is to go to the Settings dialog and press the “Open data folder” button.
The local database is loaded when you start the calculator and saved when you close the calculator.

Recipe ingredients

A recipe can also contain ingredients that are not found in any database. The reason for this can be that you open a recipe from someone else. If you use the Share dialog and open a recipe that recipe may contain ingredients not found in your database. In this case the ingredient is flagged as a “recipe” ingredient. Another reason can be that you have deleted the ingredient from the database. In any case if you double-click on a “recipe” ingredient to edit it you will be prompted to add it to the database. This gives you control of what ingredients you want to add to your local database.
Another way a “recipe” ingredient can be created is to use the “Evaporate ingredient” button. For example you are making a strawberry ice cream. The strawberries are boiled down to reduce water and intensify the flavor. You start with 300g of strawberries and after boiling them you have 150g left. Instead of adding “Strawberries cooked” to the database you can press the “Evaporate ingredient” and get a correct ingredient. When using the “Evaporate ingredient” you get a selection if you want to add this to the database or not. If you don’t add it to the database a “recipe” ingredient is created.

Balancing for different ice cream types

icecreamcalc — Thu, 09 Dec 2021 14:14:45 +0000

NOTE! This tutorial is for an older version. More info here

Though I’d share how I balance my ice creams for a few different types. Remember there is no absolute right way to do this as it depends on the properties you look for in your final ice cream. But this can be a starting point to get you going.

I almost always use egg yolks in my ice cream. This does not mean I consider all of them custard based. Sometimes I just add 2 egg yolks per Kg to get the emulsification from the eggs, and this I don’t consider a custard. With just two egg yolks you will not taste the eggs.

Vanilla Ice Cream

Flavors like vanilla or other spice based flavors where you add a comparably small amount are one of the easiest ice creams to balance. The flavor ingredient does not add a lot of solids or fat or water so you don’t have to take that into account.
Here you can also decide if you want a low egg yolk or a custard style ice cream.

There are a few decisions you have to make to decide the style you want to have.
1. How many eggs (1-6)
2. Total fat level (12%-18%)
3. Total solids level (40%-46%)
Depending on your choice you can have a very light clean ice cream or a heavy dense ice cream.
If you don’t use eggs at all you should consider adding some other emulsifier.

Balancing example
When balancing you should check the Fixed checkbox for the Egg Yolks and Stabilizer. This will keep these values fixed and they will not be changed by the balancing.
This is an example using four egg yolks.

I set the Total fat to 15%
Total solids to 42%
MSNF/Water to 15%
POD to 175
Serving temp to -15C/5F

I don’t worry so much about the butter fat anymore I usually only look at the total fat content. Total solids are 42% in this case, this will give the ice cream a good body but not too dense. With this style of ice cream I usually use the MSNF/Water parameter and I try to hit approx 15%. This works very good as this is a milk/cream based ice cream. If making ice cream not based on milk/cream you could experiment using TNSF/Water instead. TSNF are the Total Solids Not Fat. I set the POD to the sweetness I like, this changes a bit depending on flavor but usually in the 175-180 range. I know some people like less sweet ice cream and then you just adjust this to your liking. Finally I almost always balance for a specific serving temp these days. -15C/5F is my favorite right now.

Chocolate Ice Cream

Chocolate ice cream is much more challenging. The problem is that if you want a rich powerful chocolate flavor you need to add a lot of chocolate. The chocolate will add fat, sugar and other solids so you have to balance your ice cream to account for this.
The first we can do is to remove the egg yolks or use just one or two. Then we remove or reduce the Skim milk powder as we have plenty of solids from the chocolate already. I also add Fructose as well as Dextrose and Sucrose to be able to control the sweetness, serving temp and solids better. Fructose adds a lot of sweetness with lower solids compared to Sucrose.

Let’s look at an example.
We first have to select how much chocolate to use and what kind of chocolate. In this example I use both a 70% chocolate and cocoa powder.
We use 100g 70% chocolate and 40g coco powder.
Now, it’s important to note the following.
If we make this ice cream with only Milk we will have the lowest total solids and lowest fat content possible depending on the sweetness level and serving temp selected.
If we want to increase the total fat we will inevitably increase the total solids.
So, it’s important to understand that we can not balance the ice cream in any way we like as we are bound by the ingredients and the relationship between them.

First we check the Fixed checkbox for the chocolate, stabilizer, salt and eggs to remove them from the balancing. The salt will help reducing the freezing point and the bitterness of the cocoa. I’m using two egg yolks but you can also skip the eggs and use Lecithin for example.

We also remove the MSNF/Water from the balancing targets as we have a lot of solids from the chocolate we will never be able to reach the MSNF/Water target.

As you can see we don’t reach our targets exactly, the total solids are a bit higher but to reduce the total solids we would have to reduce the total fat as well. It’s a choice you have in this case and it’s hard to get both. Everything else if pretty close to our targets.

I have not made this exact recipe myself so I’m not sure how good it would be. Let me know if you try it!

Strawberry Ice Cream

Ice creams with fruit or berries or other flavors with a lot of water also needs to be adjusted and balanced correctly. We can of course boil or roast the fruit to remove some of it’s water. The downside is that most berries and fruit will loose some of it’s flavor when cooked. This can be compensated to some degree by adding acid in the form of malic acid or citric acid or lemon juice. But you can also avoid cooking the fruit and still balance the recipe to account for the extra water. In this example we will not cook the strawberries to show how to balance it correctly.
These recipes are generally easier to balance compared to for example chocolate. They basically just add water and that is easier to handle.
We also want to lower the total fat a little for this type of ice creams to avoid muting the strawberry flavor too much. To help with this I use Inulin, a dietary fiber, to be able to increase the solids without adding too much fat. This recipe has 300g of fresh strawberries and two egg yolks are used as emulsifier.

Check the Fixed checkbox for the strawberries, stabilizer and egg yolks to remove them from the balancing. We set the Total fat to 13% and the rest is the same as the vanilla recipe. As you can see we are pretty close on all parameters. I also want to tip you about Malic acid. Malic acid is the acid found in for example apples. It is very good to enhance the flavors in fruit and berry ice creams and make it fresh and bright. You can add just a little to taste.

Customizing Tutorial

icecreamcalc — Thu, 09 Sep 2021 09:04:42 +0000

The calculator can be customized in multiple ways. You can and should customize it to fit your own needs. The standard is just a starting point, to take full advantage of the software you must customize it. In this tutorial I will go through all customization options and show examples of how this works.

Ingredient Table

The default columns in the main ingredient table.
You can customize this table and select what columns to show. You can also save different settings to be able to quickly switch between them. What you choose depends on what type of product you make and the level of detail you need.

To customize right-click in the table and select Customize.

On the left you can check/uncheck visible columns and on the right you set the column order. At the bottom you can save and delete profiles. Let’s create a Simple profile.
Press the + button and input Simple.

Then we check/uncheck items to get this.

You can rearrange the order of the items on the right by holding the left mouse down and drag/drop to change position.
Now press OK to use the “Simple” table.

After you have created any custom tables you can just right-click in the table to quickly change between them.

One last thing regarding the ingredient table. You can compact and/or expand the table by clicking on the Compact and Expand buttons in the top right corner of the table.

This is a compacted table.

and this is an expanded table

Database Table

The customization of the database table works in the exact same way as the ingredient table.
You right-click to select a saved table or to customize the table.

Charts

The software comes with three default charts. Ice cream, Gelato and Sorbet.

These three standard charts are very general and you should make your own charts with your own min/max ranges for the gelato or ice cream you make. You can for example make a Chocolate Ice Cream chart with settings for chocolate and a Fruit Ice Cream etc etc.

Right click in the chart and select Customize.

The three standard charts can not be modified but you can press the +(Add) button to add a new chart.
So, press the + and add a “Chocolate Ice Cream” chart.

We can now edit the chart and add/remove items and change the min/max ranges. This is an example.

Press OK to select the new chart.

You can now add charts to fit the types of ice creams/gelato you make.

Panels

All available data can not be added to the chart. Only data that is a percentage of the weight can be added to the chart. Other data like freezing point, PAC, POD, Serving temp etc. can instead be added to the panels below the chart.

Right click on a panel or in the panel area to modify the panels.

To add a panel select Add panel.

This is the dialog to add/edit a panel. You select the data to show in the panel at the top and then you can change the caption of the panel if you like.
You can set min and max ranges for the value. The panels are color coded.
Yellow- this means no min or max has been set
Green – The value is inside the min/max range
Red – The value is outside the range
If you add a min or max value the min/max will be displayed as a tool-tip on the panel when you hold the mouse over it.
The Pos is the position of the panel in the panel area.

So lets add a few panels.

After adding panels you can save the layout by selecting Customize.

Here you can add or delete panel layouts.
The saved layouts will be displayed when right-clicking the panel area.

To edit a panel you can double-click on it or right-click and select Edit.

Custom data table

So, you have the chart and the panels but you can also add even more data in the custom data table area.

This works very much like the chart and you right click to customize the data visible here.

Freezing curve/Ingredients and allergens

This area can also be customized. You can select if the “Ingredients and allergens” and “Freezing curve” should be visible. This can be changed in the Settings dialog.

You can also right click on the Freezing curve or Ingredients and allergens and select Hide.

Recipe profiles

Above the ingredient list there is a Profile button.

Pressing this button will save the current chart, panels, data table, % serving temp and % overrun to the recipe.

This means that if you for example have multiple recipes opened in different tabs the chart and panels etc… will change when switching tabs. This profile is also saved with the recipe so it will open the saved chart and panels when the recipe is opened.

You can for example have one ice cream in one tab with the ice cream chart and one gelato in a second tab with the gelato chart.

To remove the profile just click on the profile button again.

Settings

There are three settings that you need to know about and that are important when customizing the system.

Overrun for volume estimate
The software calculates an estimated density of the ice cream mix. This density is used to calculate the volume of the ice cream mix. To calculate the final ice cream volume we need to know the overrun, how much air, the ice cream will have. The overrun is impossible to know, it depends on the recipe and the ice cream machine that is used. So, to be able to give a hint of the actual ice cream volume you need to set the overrun that will be used for that calculation.
Most home ice cream makers have very low overrun 5-30%.
You can use the Overrun tool to calculate the actual overrun from a few batches of ice cream you make and use that value here if you like.
The default is 25%. If you work professionally and have a batch freezer you should enter the correct or average overrun here.

% For serving temp estimation
The software calculates a freezing curve that shows the amount of frozen water at a certain temperature. The calculated Serving temp uses this curve at a specified percentage of frozen water. The default is 75%, so at the temperature where we have 75% frozen water the ice cream is assumed to be served. This default 75% can be changed to fine tune this calculation. For example if you make Gelato you might want to lower this value to get more accurate results.

Max rows
Max rows controls the number of lines in the ingredient list before a vertical scrollbar is visible.
Depending on your screen resolution you can change this value to control the space available for the charts and panels versus the ingredient list.

Nutrition Facts Label Tutorial

icecreamcalc — Tue, 07 Sep 2021 12:53:00 +0000

Introduction

Ice cream calculator can create nutrition facts labels and ingredient lists. The calculated data can be saved or printed and can also be used with third-party label generator software.
This tutorial is targeted more at professionals than home users.

To be able to generate correct labels and ingredient lists there are several things you have to do.
• Make sure all nutrition information in your ingredients are correct.
• Fill in the correct amount of sub-ingredients for each ingredient.
• Add allergens to your ingredients.
• You need knowledge of the rules and regulations in your market.

So, you should not use the ingredients in the standard online database. These ingredients are general and does not have all the information you need. What you have to do is to build your own database of ingredients to be able to generate correct labels and ingredient lists.

Nutrition data

You should input accurate data for all the nutrients in the ingredients you use. You should follow the rules and regulations that apply. The only thing to note here is the “Nutrient label sugar”. This value is used for nutrition labels and is normally the same as Total sugars. But for some ingredients like Maltodextrin they are different.

Sub-ingredients

So, what are sub-ingredients?
Simple ingredients like sugar, milk and cream usually does not have any sub-ingredients. For ingredients like this you just add it as it is to the sub-ingredients part of that ingredient.

You can do this by clicking the + button to the left of the Ingredients/Allergens button.
This will add the name of the ingredient as a 100% sub-ingredient.
If you don’t add any sub-ingredient the name of the ingredient itself will be used. (from v1.18)

Ok, now say you have made your own caramel and added that to the database.
Caramel
The caramel is made of Sugar, Cream and Butter.
So, you need to add sugar, cream and butter to the ingredient list of your caramel in the correct amounts.

When creating the ingredient list of your ice cream recipe the Sugar, Cream and Butter will be summed in the correct amounts to make a minimal and correctly sorted ingredient list.

To clarify. Your ice cream has the following ingredients.
300g Milk (100% milk)
300g Cream (100% cream)
100g Sugar (100% sugar)
100g Caramel (50% sugar, 27.5% cream, 22.5% butter)
This gives a total of.
300g Milk
327.5g Cream
122.5 g Sugar
22.5g Butter
The ingredient list would be Cream, Milk, Sugar, Butter sorted by weight.

Another alternative is to write the ingredient list like this:
Milk, Cream, Sugar, Caramel (Sugar, Cream, Butter)
So, the sub ingredient of your Caramel you would add Caramel and then write the ingredients of the caramel in parentheses after “Caramel (Sugar, Cream, Butter)”
This will be treated as as one sub ingredient.

For even more complex ingredients this is probably what you will have to do unless you know exactly how that ingredient is made up.
Example.
Say you add Oreo Cookies to the database. The ingredient in the database will be Oreo Cookies. BUT the ingredient list for Oreo Cookies looks like this.
INGREDIENTS: NABISCO OREOS (UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE \, RIBOFLAVIN \, FOLIC ACID), SUGAR, PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, CHOCOLATE, ARTIFICIAL FLAVOR. })
So, unless you know the exact percentage of all these sub-ingredients you will have to use the other method.

You can also set a sub ingredient as “Highlighted”. This can later be used when creating labels to format the sub ingredient bold and/or uppercase.

Allergens

You should also add the allergens in your ingredients.

In this case the Oreos contains Wheat and Soybeans.

You can also add new allergens in this list. An allergen can be flagged as “Contains” or “Traces of”.

Database Handle Ingredients and Allergens

In the database dialog there are two buttons to handle ingredients and allergens.

These tools will help you find ingredients containing different sub-ingredients and allergens.
You can also use the Find sub ingredient and Find allergen inputs to filter the list.

Label Creation

Ok, now all your ingredients are filled in with the correct nutrition information, sub-ingredients and allergens and it is time to calculate nutrition labels and ingredient lists for your recipe.

On the left side you select the recipe to be used when creating labels. You can either select the current recipe or you can select from the recipe groups. More about recipe groups below.
You can also generate using the built-in editor to the right or by using a HTML file.

Settings

Highlighted Bold
This will make highlighted ingredients bold
Highlighted Uppercase
This will make highlighted ingredients uppercase
Add units to tags
This will add the unit after the value. This means you don’t need to add the unit to your template.
Net Weight
This is a percentage of the weight used to calculate the average weight.
Serving size
This is a free optional text used in the tag
Servings per container
This is a free optional text used in the tag
Serving size weight
This is the serving size in grams. This value must be filled in for all the tags starting with Container size
This is a free optional text used in the tag
Container weight
This is a free optional text used in the tag
User 1
Optional user text
User 2
Optional user text

Templates

A template is a document in the built-in editor with tags. The tags are then replaced with the calculated values. You can add and remove templates.

Generate

Pressing the Generate button will replace all the TAGS with calculated values. Pressing the button again will get you back to the template.

Info

Pressing the info button will show the ingredient list with percentage information.

This is good to check to see if the calculations are valid.

HTML

There is also support for generating HTML based labels. The Sample HTML that is the default will generate a US based nutrition label.

Note! If you create your own HTML labels and would like to share them with other users please let me know and I can make it downloadable. I’m not an expert at HTML so any help is appreciated.

You can make your own HTML labels by placing the HTML file in this folder.
C:\ProgramData\Ice Cream Calculator\Templates
All files in this folder with the .html extension will be added to the list.
Tags in the HTML are different. They should be *TOTAL_FAT* instead of because the <> will mess up the HTML syntax.

Example.

Recipe groups

A recipe group is a recipe made up of one or more other recipes. For example, say you are making an ice cream where you mix a vanilla ice cream and a chocolate ice cream and maybe add some add-ins as well. This can be handled using recipe groups.

Select the Use recipe groups and press the Add new group button.

This will open the dialog to edit and create one group. You can add recipes from file or you can add ingredients from the database and set the respective weights. So, let’s add a Vanilla, a Chocolate and some Cookies to this group. They are all save as separate recipe files.

So, now we have created a mixed ice cream recipe group from a vanilla ice cream a chocolate ice cream and a cookie add-in.
This is also what you need to do if you use add-ins in a recipe to be able to create nutrient labels for ice creams with add-ins properly. The add-ins added using the “normal” add-ins button in the main calculator window will not be included in the nutrient calculations.

This is how it looks after adding the group.
From here you can also Open group recipes. This button will open all the sub-recipes in separate tabs to view and edit. You can also press Check ingredients to see if any ingredients are not validated.
When creating your labels, you can also select the Quantity and Weight of each recipe group. This is very helpful if you for example use the calculator for making and selling pralines instead of ice cream. In this case each recipe group would be one praline and you could enter the quantity to fill a whole box of different pralines and make one single ingredient list for the whole box.

Reverse Engineering Tutorial

icecreamcalc — Thu, 02 Sep 2021 11:25:17 +0000

With the new balance tool it is possible to reverse engineer an ice cream if we have the ingredient list and nutrition facts information. Ok, this will probably only work for simple flavors without any add-ins or swirls. I will show a very simple example using the Häagen-Daz Vanilla ice cream. I use this in the tutorial because it is one of the commercial ice creams with the fewest ingredients, making this easy to follow.

Download German version Download

Häagen-Dazs Vanilla

The ingredient list of the Häagen-Dazs vanilla.
Cream, Skim Milk, Cane Sugar, Egg Yolks, Vanilla Extract

The EU nutrition label is always per/100g but the US label is per serving size. The calculator needs the values per/100g so a conversion is needed. This will be explained below.
The nutrition label US

Adding the ingredients

Ok, first we start the calculator and add the ingredients for our recipe. We add Heavy cream, Skim milk, Sucrose, Egg yolk and Vanilla extract to our recipe. We also set approximate weights to each ingredient. It should look like this.

Balancing

Ok, we have created a recipe with the same ingredients as in the ice cream we want to copy. The next step is to balance the recipe to have the same nutrition values.
So, we open up the Balance tool and select the Nutrients from the Target templates.

There are a few things we need to do before pressing Calculate.
First we make sure the “Fixed” checkbox is checked for the Vanilla extract. The vanilla extract will just be added in a very small amount so we will leave that out of the balancing.
The next step is to remove the Salt from the Target nutrients, we do this because the US nutrient labels does not have salt in them. If you are in the EU you can leave it as it is.
Important! When balancing for nutrient values you need to make sure all ingredients in the recipe have correct values put in for the nutrients you are balancing for!

Now we can start filling in the target values using the Nutrition label of the Häagen-Dazs vanilla ice cream.
All the values need to be input per 100g so we need to convert nutrient values given per serving size. If you double click in the target cell in the list a conversion tool will open. The first time you need to enter the serving size. So we start by clicking the Energy/100g target cell.

We fill in the serving size to 128g and the Value to 300

Now press OK or enter and the correct value per 100g is added to the cell.

Now we repeat this with the other targets.

Ok, we are done and have input all our target values. If you have a nutrient label in the EU you don’t need to use the conversion tool, just type in the values from the label directly.
The next step is to press Calculate.

Calculate

Ok, we have entered the nutrient label information for Energy (Calories), Total fat, Carbohydrates, Total sugar, Fiber and Protein. You can of course add/remove targets as you like but this is what we use in this tutorial.

Press Calculate and you should have something like this.

We are done. Press OK to update the recipe and return to the main page.

The resulting nutrient label will look like this and is very close to the Häagen-Dazs Vanilla.

This was a very simple example of how to use the balance tool. One thing to check after balancing is that the ingredients have the same order by weight as the ingredients on the ice cream you try to copy. The Häagen-Dazs ingredient list was like this.
Cream, Skim Milk, Cane Sugar, Egg Yolks, Vanilla Extract
This means the cream weighs more than the skim milk.
In our recipe the ingredients sorted by weight is like this.
Skim milk, Heavy cream, Sucrose, Egg yolk, Vanilla extract
The reason in this case is probably that the Cream used in the Häagen-Dazs ice cream has a lower fat content than the 36% in the Heavy Cream. I made the balancing again after replacing the Heavy Cream with Light whipping Cream that had 30% fat. And this time the ingredients are in the correct order.

Ingredient Tutorial

icecreamcalc — Tue, 06 Jul 2021 09:14:18 +0000

NOTE! This tutorial is for an older version, much of the info still applies though.

This is the big tutorial on how to add ingredients to the database.

Introduction

Adding a new ingredient can look a bit intimidating at first with all the data to enter.
The calculator is quite flexible and how you work with ingredients will differ depending on your goals. If you just make ice cream at home and like to be able to balance your recipes there are just a few values you need to enter. On the other hand if you are a professional or if you want to have full control you have to fill in more data. And if you want to be able to create proper nutrient labels and ingredient lists you have to fill in most of the data.
So, it all depends on who you are and what you want to accomplish.
In a professional setting you should only use ingredients you have added yourself to have full control over nutrient info and ingredients.

Ingredient data

Here we will go through all the data in this dialog and explain what they mean and how they are connected and what they are used for.

Water
Pretty straightforward. This is the amount of water in the ingredient. Water and Total solids are always connected so Water=100-Total solids and Total solids = 100-Water.
The only problem is that it is not always easy to know how much water an ingredient contains.
But if you know the water you know the total solids and if you know the total solids you know the water.

Total solids
Total solids is everything that is not water. So, if you change the total solids the water will change accordingly.
You can enter any value as TotalSolids. When you enter a value the Water will change as Water=100-TotalSolids.
Also, TotalSolids is calculated as
TotalSolids=OtherSolids+TotalFat+TotalSugars+Stablizers+Salt+Alcohol+Protein
This means that if you manually change the TotalSolids some of the other values must change to match this. I use OtherSolids to balance out the equation.
So, if you increase TotalSolids by 10 then OtherSolids will increase by 10.
If you change any of the other values, TotalSolids is recalculated using the above formula.
If you for example increase TotalFat by 5 then TotalSolids will increase by 5 and Water will decrease by 5.
Water and TotalSolids are important when balancing your ice cream.

Other solids
Other solids are solids that can not be put in any other edit. It’s kind of a catch all variable to balance out the Water and TotalSolids. It’s also useful if you don’t want to specify Protein for example, then OtherSolids is used for any missing data.

Cocoa solids
Cocoa solids are the dry solids from cocoa beans.
Cocoa solids together with cocoa fat is used to calculate the Hardening Factor (more info below)

Quick chocolate info.
Cocoa beans are roasted and ground into a cocoa mass.
The Cocoa mass can then be heated into cocoa liquor.
From the cocoa liquor you can extract the cocoa butter and cocoa solids.
Chocolate is usually made using cocoa mass and cocoa butter and sometimes cocoa solids.
The manufacturer does this to be able to control the final distribution of fat and solids in the chocolate.
So, a 70% chocolate contains 70% chocolate (both cocoa fat and cocoa solids) and 30% sugar.
To know how much cocoa solids a chocolate contains you can extract the fat% from the chocolate%.
Example a 70% chocolate has 39% fat then you can assume the cocoa solids are 70-39=31%
For milk chocolate this is more complicated because you also have milk added so you usually don’t know the exact cocoa fat%. So if you don’t have a technical data sheet with the correct information you can set the cocoa solids=cocoa fat and cocoa solids+cocoa fat=chocolate%.
Example a Milk chocolate has 35% chocolate then you can set coco solids=17.5 and cocoa fat=17.5.

MSNF
MSNF stands for Milk-Solids-Not-Fat also called serum solids. It is the lactose, caseins, whey proteins and ash content (minerals, salt) of milk or cream. It is an important property when balancing ice cream and you will see this in most (all) calculators for ice cream. Nowadays some people don’t use this and instead balance the ice cream using lactose and proteins separately for more control.
In the dialog there is a MSNF button that will sum up the lactose+protein+other solids and set this as the MSNF value. This is of course only correct if you have a pure milk or cream and not a combined ingredient. You can also use the Dairy button to add a generalized dairy product. In this case the MSNF is calculated like this.
MSNF = (100-Milk fat)*0.09, So, in the non-fat part of the dairy 9% is assumed to be MSNF
then Lactose and Protein is calculated from the MSNF as.
Lactose=0.545*MSNF, 54.5% of the MSNF is lactose
Protein=0.36*MSNF, 36% of the MSNF is protein
Other solids=0.095*MSNF, 9.5% of the MSNF is other solids

Total fat
The total fat content of the ingredient. This is the fat you can see on the nutrient label of an ingredient. Total fat is important when balancing ice cream.

Saturated fat
Saturated fat is the part of the total fat that is saturated. This value is only important if you want to make nutrient labels and is usually not used when balancing ice cream.

Trans fat
Trans fat fat is the part of the total fat that is trans fat. This value is only important if you want to make nutrient labels and is usually not used when balancing ice cream.

Milk fat
Milk fat is the fat from dairy products. It can be used when balancing your ice cream. Personally I don’t use it that much for balancing anymore but instead only use the total fat.

Cocoa fat
The fat from chocolate. See Cocoa solids for more chocolate info.
Cocoa fat is used to calculate the HF (Hardening Factor).
Not used that much for ice cream balancing but might be useful if you use the calculator for ganache and praline development.

Total Carbohydrate
Total carbs is only used for nutrient label info.
In the US total carbohydrates includes fiber and in the EU it does not.
The calculator uses the US definition so the value you enter should include dietary fiber.
Then in the calculator DATA there is a CarbohydratesEU that just subtracts the fiber to get the correct value.
When using the USDA button to add ingredients this will all be calculated automatically.
But if you use the Nutrient Label button and you use an EU nutrient label you should add the dietary fiber if it exists to the Carbohydrates.

Dietary fiber
The dietary fiber, see Total Carbohydrate for more info.
Fiber has quite a big impact on ice cream properties. It’s not used in the balancing at the moment but more work might be done with regards to fiber in ice cream.

Total Sugars
This is all the sugars in the ingredient including lactose from milk etc. I personally don’t use this that much when balancing, instead I look at the POD (relative sweetness). The Total Sugars don’t tell you that much about the ice cream properties.

Nutrient label sugar
This should almost always be identical to Total Sugars. This is the sugar used when creating nutrient labels.
The reason we need this is that some “sugars” don’t have to be declared as sugar on the nutrient labels. Most notably we have low DE Maltodextrin that might not have be counted as sugar in the nutrition labels. This is a bit complicated and you should refer to the rules that apply in your intended markets.

Added sugar
Added sugar is also only used for nutrient label creation and only in the US. So, if you want to produce nutrient labels for the US market you should set this value according to the FDA rules.

Lactose
Lactose is the sugar in milk and cream. It is important to keep track of when balancing ice cream. The maximum recommended amount is approximately 9% of the water weight.
If the lactose is too high it can cause sandiness in the ice cream due to lactose crystallization.
This is the only specific sugar that the calculator tracks.

Sugar alcohols
Sugar alcohols are a class of low molecular weight polyols.
You usually have to inform about sugar alcohols on the nutrient label, check the rules that applies in your intended markets.
Maltitol, sorbitol, xylitol, erythritol, and isomalt are common sugar alcohols.

Protein
The protein content of the ingredient.
Can be used to balance your ice cream. Usually you balance using MSNF but you can balance using Protein and Lactose instead for more control.
Also important if you make non-dairy ice cream.

Salt
Salt has high freezing depression properties due to its low molar mass of 58,443 g/mol.
This gives salt a PAC of 585 almost 6 time that of sucrose.
Important! You should not modify the PAC for any salt in the ingredient. The PACsalt is calculated automatically by the program. This is also indicated in the dialog with the “PAC salt” edit that is read only and shown for information.

Alcohol
Alcohol (Ethanol) has a very high freezing point depression of 740. Unlike salt you should add the PAC from alcohol to the ingredients PAC value.
Alcohol is usually classified using Volume % or proof. The calculator needs Weight% so we have to convert the volume% to weight% when adding ingredients with alcohol.
The conversion is not a simple scale factor so to simplify this there is an Alcohol button that will calculate the correct Weight% from Volume% and it will also calculate the correct PAC.

Stabilizer/Emulsifier
You can set this to indicate an ingredient acts as a stabilizer or emulsifier.
In the main recipe dialog there are buttons to increase/decrease stabilizers and those buttons use this value. The reason an ingredient isn’t just flagged as a stabilizer for example is that the whole ingredient might not be a stabilizer if you for example create an ingredient from a recipe.
Usually quite important to keep track of the amount of stabilizers.

Energy
The energy of the ingredient in the unit kcal. kcal is the same as calories. Nowadays in EU you also have the unit kJ (kilo Joule) 1kJ=4.184kcal.
This value is optional and you can set it if you would like to keep track of the energy and you should of course set it if you create nutrient labels.
If the value is unknown you can use the Energy button to calculate it from the other parameters.
Energy is calculated as E=4*TotalSugars + 4*Protein + 4*OtherSolids.Val + 9*TotalFat + 7 *Alcohol

Cholesterol
Cholesterol is needed for US nutrient labels

Sodium
Sodium is needed for US nutrient labels.
If Sodium is unknown it can be approximated as 1000*Salt/2.54 (the 1000 is to get a mg unit)

Vitamin D
Vitamin D is needed for US nutrient labels.

Calcium
Calcium is needed for US nutrient labels.

Iron
Iron is needed for US nutrient labels.

Potassium
Potassium is needed for US nutrient labels.

Gram per mL
Ok, this value is currently not used anywhere. The intended use is to be able to convert the ingredient between Weight and Volume. If you know how many grams one ml weighs you can set this value and it might be used in future versions.

PAC salt
PAC salt is a read only information value showing the PAC from Salt in the ingredient.
The PAC from Salt should not be added to the normal PAC value but is calculated automatically and displayed in this parameter.

PAC
PAC is the freezing point depression factor of an ingredient.
PAC is one of the most important properties you have to fill in.
It is used when balancing, in freezing point calculations and to calculate the hardness of the ice cream.
It can be tricky to know the correct value to enter.
If you have a technical data sheet of the ingredient you should use that value.
If you don’t now the PAC it can be estimated using the PAC/POD tool.
In the PAC/POD tool you can specify the sugar composition or molecular weight of the ingredient.
Important to note is that the PAC is specified to the “full” ingredient and not just against the dry matter in the ingredient. So, for example. If you have sucrose the PAC is 100. But if you create an ingredient with 50% sucrose and 50% water the PAC should be 50.

POD
This is the relative sweetness of the ingredient. If unknown you can use the PAC/POD tool and specify the sugar composition to calculate the POD.

HF
The hardening factor can be viewed as a negative PAC value.
Some ingredients like chocolate and nuts makes your ice cream harder.
To account for this in the hardness calculations you can set this HF parameter.
The HF is calculated as HF=CocoaFat*0.9 + CocoaSolids * 1.8 + OtherFat * 1.4
This is taken from the Corvitto book but instead of changing the PAC we put this in a dedicated parameter.
IF you would like to use the Corvitto method with negative PAC values just go ahead and do that. The system can work with both methods. But, in case you use that method you have to add your own ingredients as all the standard database ingredients use the HF method.
Also, if using the Corvitto method there is a special data tag called “Serving temp Corvitto” that uses the PAC tables from the Corvitto book to calculate the serving temperature.

Cost/Kg
If you need to keep track of costs you should enter this value. There is also a button to the right of this edit to help calculating the cost.

Tools – Nutrients

This is a tool to create an ingredient using the nutrient label information of that ingredient.
EU nutrient labels are always specified per 100g (or 100ml). If specified per 100ml you have to assume that 100ml weighs 100g. If you know how much 100ml weighs you should use that as the Serving size. In the US the Serving size is usually not 100g so just set the Serving size indicated on the label.
After setting the correct serving size indicated on the label just enter as much data as possible from the label. Different countries have different rules and displays more or less data but just input as much as possible.
Total carbohydrates should include dietary fiber following the US rules. So if you copy an EU label you must add the dietary fiber to the Total carbohydrates.

After filling in the edits you select what type of ingredient it is. There are two special cases Dairy and Chocolate. The reason for this is that for dairy we have to estimate the MSNF and for chocolate we have to estimate the cocoa fat and cocoa solids.

Transfer label data to calculator data
There are some data in the calculator that is not present in a nutrient label. Like Other solids, MSNF, PAC, POD etc…
Other Solids is calculated as Total Carbohydrate – Total Sugars
MSNF is calculated if Dairy is checked.
PAC and POD is estimated from the Total Sugars and in the case of Dairy all sugar is assumed to be Lactose in all other cases all sugar is assumed to be Sucrose. So, if you know the exact sugar composition of your ingredient you should press the PAC/POD button after the ingredient has been created to update the PAC and POD.
Water
Total Solids is calculated as Other Solids + Total Fat + Total Sugars + Protein
Water is then calculated as Serving Size – Total Solids.
This might not be the case in reality, so you might need to change the Water/Total solids after the ingredient has been created.
The problem with nutrient labels is that it wont show the Water content so we have to make some guesses here.

Example EU

Transfer the data to the dialog box.

Press OK to create the ingredient

Example US

Transfer the data to the dialog box.

Press OK to create the ingredient

Tools – USDA

The USDA tool lets you search the USDA food database and insert ingredients from there.

Just type in the Search edit and press the search button or press enter.
You can also filter by Brand.
Another way is to actually go to the USDA food data central webpage and search your ingredients there. Then copy the FDCID and enter it in the FDCID edit. The search possibilities is better using the webpage so this might be an option.
The USDA database is divided into a few different databases and the data received is a bit different. Branded ingredients are added and managed by the companies themselves and if this is the case you will see the Brand name and owner below the ingredient name at the top. Also if the ingredient is branded the Ingredients textbox will usually be filled in.
The radio buttons are just used to be able to set MSNF, Cocoa fat, Cocoa solids etc.
Before pressing OK look at the calculator data to the right and make sure it looks reasonable.
Some ingredients in the database report the sugar composition and some just reports total sugars. If only total sugars are reported I assume it is sucrose. For example if you search for “apples raw” and browse the list you will see that some ingredients have different sugars reported and some have not. In cases like this when you know that apple contains different sugars please select one of those ingredients to have better PAC and POD estimation.

Tools – Dairy

The Dairy tool just lets you enter the dairy fat content and everything else is automatically calculated.

Tools – MSNF

Calculates the MSNF as Lactose+Protein+Other solids

Tools – HF

Calculates the Hardening Factor HF as CocaFat * 0.9 + CocoaSolids * 1.8 + OtherFat * 1.4

Tools – PAC/POD

The PAC/POD tool lets you use any sugar combination to calculate the PAC and POD or to use the molar mass to calculate the PAC.

Tools – Energy

Calculates the Energy based on the data using this formula.
kcal = 4*TotalSugars + 4*Protein + 4*OtherSolids + 9*TotalFat + 7.0*Alcohol
If you know the Energy you don’t need to press this button but if you change an ingredient or don’t know the Energy this is a quick way to get an estimate.

Tools – Alcohol

Here you can calculate the correct Weight% from alcohol using the Volume%.
You can also add any sugar here so you don’t have to add this manually later. For example if you use a sugary alcohol.

Verified

The checkbox Verified is a way for the user to flag that an ingredient is correctly added and that it can be used to create nutrition labels.

Ingredients/Allergy

If you want to use the calculator to create proper nutrient labels and ingredient lists you need to use this button to add any sub-ingredients in the correct amounts and any allergy information.

Creating nutrient labels will be the topic of another tutorial so I will not cover that in detail here.

Summary

The minimum you should enter are Total solids, Total fat, Total sugars, PAC and POD and if you have milk and/or cream you should also enter MSNF and Lactose. This will let you do most of the balancing and serving temp calculations.
All ingredients will not be easy to add correctly. For example foods that contain part milk but you don’t know how much will be hard to set the correct Lactose and MSNF. You will just have to make an educated guess. Other ingredients that might be hard are all the different kinds of syrups. The exact composition of many of these ingredients are not known so setting the correct PAC and POD will be difficult.

Create an ingredient from a recipe

icecreamcalc — Thu, 18 Mar 2021 20:21:18 +0000

You can convert a recipe to an ingredient in the software. Here is an example using the Cocoa cream used in the Chocolate gelato recipe.

Cocoa Cream

Ingredient	Weight (g)	Amount (%)
Water	400.0	40.00
Sucrose	150.0	15.00
Dextrose	150.0	15.00
Cacao powder 21%	300.0	30.00

For example this recipe can be saved as an ingredient in the database.

Start by creating a recipe with these ingredients. Then press the “Save as ingredient..:” button.

Enter a name for the new ingredient.

That’s it. You have now converted a recipe into an ingredient and saved it to the database.

Balance tutorial

icecreamcalc — Thu, 18 Feb 2021 11:42:56 +0000

Welcome to the BALANCE tool, the heart of the calculator and one of the most useful features.

This is an updated version of this tutorial for version 1.31 of the calculator.

What is ice cream balancing?

A balanced recipe means that the properties of the ice cream has been balanced to give you an ice cream with good texture and taste. Exactly what these properties are depends on your personal preferences and the type of ice cream you make. A badly balanced ice cream usually has one or several problems with texture and taste.
So, when developing a new flavor, you should always make sure it is balanced correctly. If you make an existing recipe, you can also use the balance tool to adjust it if it is unbalanced.

Ingredients

This is where your ingredients are listed.
Here you control what ingredients you want to include in the balancing and the min/max amounts of these ingredients. Ingredients with small weights will automatically be set as Fixed meaning they will not be changed by the balancing. Also, ingredients from the Egg category will be set to Fixed.
The Fixed checkbox will exclude an ingredient from the balancing. This is very important!
You should exclude all flavor ingredients and stabilizers etc. For example you make a chocolate ice cream and have decided to add 100g of chocolate. Now, you don’t want the balance tool to change the amount of chocolate. In the worst case the balance tool could set the weight to 0 and it wouldn’t be a chocolate ice cream anymore.
So, important! Make sure you check the Fixed checkbox for ingredients that should not be changed.
You can also set a Min/Max range for individual ingredients. This can be useful if you want to limit the amount of a certain ingredient. You could for example set Skim milk powder to 10%-30% or Egg yolk to 34%-68% limiting Egg yolks to 2-4.
The result of the balancing is shown in the Result column. At the end of each row, you also have two buttons. These buttons will decrease and increase the weight of that ingredient. This is very useful to manually adjust the recipe. You can also manually change the value in the result cells.
If you make any changes manually or with the buttons, small arrows in the target area will indicate how the target data changes. This is also very useful to see how the properties change when changing one ingredient.

Chart

Below the ingredients you have a chart to be able to see more info about the changes. Right-Click to change chart.

Balancing

This is where the actual balancing is performed.
You first select a target profile from the Target templates list. There are a few predefined templates in this list. Ice cream, Gelato, Sorbet, Chocolate and Nutrients. These predefined profiles are a good starting point. You can also add your own profiles by using the buttons to the right of the list. When you get more comfortable with balancing you will probably add your own profiles that reflects your style of ice cream.

When selecting a profile, the target data is shown in this list.
You have a Min and Max target for each data value. So, in the example above the Total fat should be between 14% and 18%.
You can add and remove data from this list using the buttons below the list. When adding data you can choose from all available data in the calculator.

This gives you unlimited options of how to balance your ice cream. For example, the Nutrient profile will add target data to be able to reverse engineer an existing ice cream from its nutrient label.

Balance

When you have set up your target data just press Calculate to perform the balancing.

As we can see all targets are inside the ranges.

Current button
Pressing the current button will copy the properties from the recipe to the list of targets. This is useful if you want to tweak something. For example, you are happy with the recipe except you would like it a little bit sweeter. Then you can press the Current button and then change the POD.
Reset button
The reset button will reset everything and load the original recipe again.
The Expand button
This will modify the Min/Max values in the target list by taking the average of these values and then set the Min and Max to 2% from the average.
The average Min/Max button
This will set the target values Min/Max to the average of these values. So after you press this button the Min and Max will be the same.

Examples

So, lets look at some examples.

This is a pretty unbalanced recipe.
We make sure the Fixed checkbox is checked for the Stabilizer and Egg yolks. Then we select the Ice cream profile from the Target template list and press Calculate.
As we can see the recipe is now much better.

If we like we can now tweak the settings and balance again until we are happy with the result.

Problems

The balancing might not always be able to balance the recipe to reach all the target data.
There are several reasons this can happen.
There might be to few ingredients in your recipe. For example, if we have a recipe without Skim milk powder and with only Sucrose as the only sugar it will be hard to control both the Total solids and Sweetness (POD).
The target data can also be mutually exclusive. This means that one target might be impossible to have together with another target. For example, if we set the Total fat to 30% and the Total solids to 20% that is of course impossible.
To solve problems, you can either modify the targets and their values and/or add more ingredients to make the balancing possible.

Let’s change the recipe and remove the Dextrose and Fructose and try balancing again.

As we can see we could not reach the Total solids target.
We now add back Dextrose to the recipe and see what happens.

Now it was possible to reach all our target data.

Tutorial 1

In this first tutorial we will select a base and add chocolate to turn it into a chocolate ice cream.

Start the calculator and press the New button and select Soft base.

Now we press the Add ingredient button and add Chocolate 70% and Cacao powder 21%.

Set the weights to 100g for the Chocolate and 30g for the Cacao powder.

Now press the Balance button to open the Balance dialog.
First check the Fixed checkbox for the Chocolate and Cacao powder because we don’t want the balancing to change the amount of chocolate.

Now in the Target templates list select Chocolate.

Here we see that the Total fat and Total solids are too high.

Press the Calculate button to balance the recipe.

After balancing we can see that both Total fat and Total solids are inside the target ranges.

Press OK to update the recipe and return to the main calculator page.
DONE!

Tutorial 2

In this second tutorial we will use the same base and chocolate as in Tutorial 1.

The idea here is to show how to use a base that you really like and add something to it, then balance the new recipe to have the same properties as the base.

Start the calculator and press the New button and select Soft base.

The first thing we do is to press the Compare button. We do this to be able to use the properties from the Soft base when balancing. So, press the Compare button.

Now we have added the Soft base as our Compare recipe and this can be used in the balancing later.

Now we press the Add ingredient button and add Chocolate 70% and Cacao powder 21%.

Set the weights to 100g for the Chocolate and 30g for the Cacao powder.

Now press the Balance button to open the Balance dialog.
First check the Fixed checkbox for the Chocolate and Cacao powder because we don’t want the balancing to change the amount of chocolate.

We also uncheck the checkbox for Egg yolk and adds 2% to Min and 4% to Max. This will limit the amount off Egg yolks used.

Now in the Target templates list select Ice cream.

We want the new recipe to have similar properties as the Soft base so we press the Compare button to set the Target values to the same as Soft base. Then press the Expand button to create a Min/Max range for our target values. It should now look like this.

What we will do is to remove the MSNF/Water target from the list. Select MSNF/Water and press the “-” button to remove it. We do this because the chocolate will add a lot of solids so it will be hard to reach both the Total solids target and the MSNF/Water target when we add chocolate.

Press the Calculate button to balance.

Ok, Total solids are still a little to high. This is typical with chocolate ice cream and we are still pretty close to the Soft base properties.

We can look at the chart and compare.

Press OK to update the recipe and return to the main calculator page.
DONE!

Summary

The balancing tool is very powerful and useful. I suggest you play around with it and learn how to use it. There are endless possibilities to tweak your recipe to have the properties you like. It’s also much faster and simpler than trying to manually change the weight of your ingredients.

Fine tuning a recipe

icecreamcalc — Sun, 08 Nov 2020 08:57:56 +0000

Fine tuning a recipe

In this tutorial I will show how you can fine tune your recipe to reach certain parameters.
I will use an example going from one recipe and changing it to reach the target parameters.
The milk is 3% fat and the cream is 40% fat in this tutorial.

Initial recipe

Ingredient	Weight (g)	Amount (%)
Milk	450.0	44.82
Cream	350.0	34.86
Skim milk powder	40.0	3.98
Sucrose	120.0	11.95
Dextrose	40.0	3.98
Lecithin	4.0	0.40

This is a no-egg recipe giving me the following properties.

Butter fat 15.3%
Total fat 15.3%
MSNF 9.7%
Total Solids 41%
PAC 248
POD 156

Goal targets

I feel this recipe needs some tweaking. I want to add some egg yolks because I like what they do to the texture and creaminess of the ice cream. I also want to increase the sweetness(POD) and the freezing point depression(PAC) to make it more soft out of the freezer. So my target parameters looks like this.

Butterfat 15-17%
Total fat 16-18%
MSNF 7-9%
Total solids 42%
PAC 270-275
POD 170

Adding eggs and changing the milk/cream ratio

I start by adding three egg yolks (51g). I also reduce the lecithin to 3g which is equal to the lecithin from two eggs. So the emulsifiers in this recipe equals 5 egg yolks, 3 from eggs and 2 from lecithin. When doing this the butter fat goes down to 14.6% so I change the milk/cream ratio to 400g/400g. This gives the following recipe

Ingredient	Weight (g)	Amount (%)
Milk	400.0	37.95
Cream	400.0	37.95
Skim milk powder	40.0	3.8
Sucrose	120.0	11.39
Dextrose	40.0	3.8
Lecithin	3.0	0.28
Egg yolk	51.0	4.84

This gives me the following data.

Butter fat 16.4%
Total fat 17.7%
MSNF 9%
Total Solids 42.7%
PAC 235
POD 148

So, the Butter fat, total fat and MSNF are pretty ok but the Total solids, PAC and POD are still off.

Changing the sugars

The next step is to tweak the sugars to reach my goal PAC/POD values. The original recipe was low in both sweetness and freezing point depression so we need to modify the sugars. Remember the target was PAC 270-275 and POD 170. Here I use the balance tool in the software. I lock all other ingredients and set my target to PAC=270 and POD=170. This calculates to Sucrose=139.1g and Dextrose=54.6g and gives me exactly PAC=270 and POD=170. Here is the data.

Butter fat 15.8%
Total fat 17.2%
MSNF 8.7%
Total Solids 44.4%
PAC 270
POD 170

As you can see the other parameters changes as well because the total amount of sugars changes from 160g to 193.7g.

But good news, we are now close to the goal for almost all parameters.

Total solids

Ok, now we have a problem. The total solids are too high by 2.4%.
We could try to reduce the SMP (Skim milk powder). If we remove the SMP completely the total solids goes down to 42.3% but the MSNF drops to 5.4% so this is clearly not an option.
The solution is to introduce another sugar.

Adding fructose

To be able to reduce the total solids without changing the PAC, POD or MSNF we have to add another type of sugar. Fructose has the same freezing point depression as dextrose but it is almost twice as sweet as sugar. Fructose has PAC=190 and POD=170.
This will allow us to lower the total solids by reducing the sucrose content and replacing some of that sucrose with fructose to maintain the PAC and POD. The MSNF is not affected.
So, after some experimenting with the ratios of sucrose/dextrose/fructose we get the following recipe.

Ingredient	Weight (g)	Amount (%)
Milk	400.0	37.84
Cream	400.0	37.84
Skim milk powder	40.0	3.78
Sucrose	80.0	7.57
Dextrose	50.0	4.73
Fructose	33.0	3.12
Lecithin	3.0	0.28
Egg yolk	51.0	4.82

Butter fat 16.3% (target 15-17)
Total fat 17.6% (target 16-18)
MSNF 9% (target 7-9)
Total Solids 42.1% (target 42)
PAC 274 (target 270-275)
POD 169.7 (target 170)

Conclusion

Ok, we are pretty close to our target values. You can of course continue to tweak and make small changes if you like but I think this is close enough.