Documentation for Ver 0.39
OVERVIEW
First a disclaimer. This is just a hobby project and I do not guarantee that all the calculations etc are correct. The software is still a beta release and many things can and will change, like features, file formats, database etc…
This software is an ice cream recipe generator and database. It performs mix calculations and can be used to balance an ice cream recipe.
Important! This software uses the metric system and ingredients by weight in grams.
DEFINITIONS
Green cells
Green cells can be changed by the user
Ingredient
Name of the ingredient used in a recipe
Weight
Weight in grams. If you change the Weight in the Total row all the ingredients will be scaled.
Weight mode
Ingredient – Only the selected ingredients weight is changed.
Lock total weight – The selected ingredient will change and all other ingredients will be scaled to keep the total weight constant.
Scale – The selected ingredient will change and all other ingredients will be scaled to keep the recipe balance identical.
W%
Weight in % of total weight
Butter fat
Amount of butter fat
Cacao fat
Amount of cacao fat
Fat
Amount of other fats
Total fat
Amount of total fat. Butter fat+Cacao fat+Fat.
Sugar
Amount of sugar
MSNF
Milk Solids Not Fat
This is the lactose, caseins, whey proteins, and minerals (ash content) of milk products.
Other solids
Solids that are not MSNF, fat, sugar, salt or alcohol of an ingredient.
TSNF
Total Solids Not Fat
Everything that is not water or fat.
Total solids
Everything that is not water.
Water
Shown as “Weight” / “Weight after evaporation”.
Salt
The amount of salt.
Alcohol
The amount of alcohol.
HF
Hardening factor. Some ingredients hardens the ice cream. Normally used for ingredients in the chocolate and nuts categories. For chocolate the HF is calculated as Cacao fat*0.9 + Other solids*1.8. For nuts the HF is calculated as Fat*1.4. The HF is saved with each ingredient and can be changed by the user.
PACse
Potere Anti-Congelante
PAC or AFP or FPDF stands for Anti-Freezing Power and Freezing Point Depression Factor. This defines how much an ingredient lowers the freezing point of water. 100 PAC corresponds to 100 g of sucrose in 1000g of water. So PAC is defined relative to sucrose. The ‘se’ stands for sucrose equivalent.
PACn
Normalized Freezing Point Depression.
PACn is the PAC value as a percentage of total water in a mix.
Used to calculate the freezing point of an ice cream.
Freezing Point
The temperature when the water start to freeze in a mix.
POD
Potere Dolcificante, relative sweetness compared to sucrose
How sweet is an ingredient compared to sucrose. Including lactose from milk products.
Final mix
Total weight of the mix minus the water evaporation from cooking.
Evaporation
Water evaporation from cooking the mix.
When cooking the mix water will evaporate and reduce the amount of free water. You can account for this in the calculations.
In the table Water, PAC and POD as well as TOTAL% are affected by the evaporation and the final mix weight.
Stabilizer/Water
Shows the amount of stabilizers in relation to the water. For ice cream 0.25% is a good starting value.
You can increase/decrease the stabilizers using the +/- buttons.
MSNF/Water
Shows the amount of MSNF in relation to the water.
TOTAL (g) and TOTAL %
Summary of total weight and total percentage.
Serving temp
Shows the recommended serving temp when the ice cream is between hardness value 70-75
MAIN DIALOG FUNCTIONS
Edits the properties of an ingredients. You can also double-click on the name in the list.
Adds an ingredient.
Replaces the selected ingredient.
Removes the selected ingredient.
Moves the selected ingredient up one position in the list.
Moves the selected ingredient down one position in the list.
Sorting
You can sort the list by clicking the column headers.
When loading a recipe from file the ingredient properties are exactly as they were when the recipe was saved. If any changes has been made in the ingredient database after the recipe was saved the ingredient in the database and the ingredient in the recipe might not match. When loading a recipe the system will check for this and ask the user if he wants to update ingredients that do not match. Use this button will perform this check manually.
This button will add the current recipe as one ingredient in the database. 
Prints the ingredients using the standard printer.
ADD-INS
Here you can define add-ins used in the recipe. Add-ins are ingredients added after the ice cream has been made or at the end of churning.
Ingredients added here are not used in the calculations of the data and parameters of the ice cream.
MILK/CREAM
Change the fat content of the milk and cream.
If you have milk and/or cream with a different fat content from your recipe you can change the fat percentages and still have the same combined fat content and same total weight. Just type in the milk and/or cream fat percentage and press Update recipe to change.
This feature needs to know the milk and cream in the recipe. So when pressing the button a milk/cream selector comes up. Please just select the milk and cream in the drop down boxes.
BALANCE
Balancing a recipe is what you do to make sure it has the properties you want it to have. You can either use this to develop your own recipe or to tweak/change an existing recipe. For example if your ice cream has the perfect texture and softness but it is too sweet you can balance it to be less sweet while not changing the texture. You do this by changing some of the data like MSNF, PAC, POD, SOLIDS etc by adding/removing/changing your ingredients.
Use the balance tool
Set your target Milk fat, Total fat, MSNF, Total solids, PAC and POD and press the Balance button.
The recipe is then balanced to try to reach your target values.
You can select predefined balancing values in the drop-down list. You can also save your own presets by pressing the + button.
It is not always possible, so the result might differ from the target values. The R: label shows the error of the balancing.
You can exclude ingredients from balancing by checking the Fixed checkbox. You might want to do this with for example stabilizer, salts or any other ingredient that you don’t want to change.
You can also set min-max limits for each ingredient. For example Skim milk powder can be set to 0-10% and Egg yolk to 0-8% etc…
By clicking the +/- buttons for Milk fat you can modify the Milk fat.
By checking the checkboxes under the Off column you can tell the balancing to ignore this value.
Press OK to update the recipe.
COMPARE
Compare the data from a recipe with your current recipe.
When pressing the button you will be asked to open a recipe file .rcp to compare with your current recipe.
DATABASE
The software comes with a standard database of ingredients. You can add your own ingredients and categories. The standard ingredients can not be modified, if you need to modify them you have to make a copy first. Use the Find input to filter the list and use the Category to filter the database by category. The standard database is an online resource, if you are offline a locally cached database will be loaded or as a last resort a hard coded database will be used. This does not affect saved recipes because all the ingredient info is saved in the recipe file.
Category
The ingredients are grouped in different categories. Use the drop-down to show ingredients from a specific category.
You can also define your own categories and save your ingredients there. When adding a new ingredient it will by default be placed in the User category. When adding ingredients from the USDA FDC database they will be placed in the USDA category.
You can check the Default checkbox to decide what category should be selected when adding ingredients from the main dialog.
View
Check/uncheck these boxes to show ingredients from the standard and/or user database.
Will make a copy of the selected ingredient and add this to the database.
Will remove the selected ingredients. Note that standard ingredients can not be removed. If you don’t want to use the standard ingredients they can be turned off in the Settings.
Will edit the selected ingredient. Standard ingredients can not be modified.
Changes the category of an ingredient. If you change the category of a standard ingredient a copy will be made and added to that category.
USDA Food data central
Use this function to add ingredients from the Food Data Central.
SHARE
This is another way to save your recipe. Instead of saving the recipe in a file on your computer this method will save your recipe in an online database. You can select if your recipe should be public or private. If you select public it will be available for all users of icecreamcalc to open but only you can delete it or change it. If selecting private the recipe is only seen by you.
Before adding a recipe here you have to select an Author name. This is a unique name to identify you and your recipes.
SETTINGS 
Temperature
Here you can select Celsius or Fahrenheit.
Auto check ingredients with database
If this is checked then all recipes loaded from file are compared to the database and if any changes is found you will be prompted to update the ingredients.
Hide standard database
If you only want to use your own ingredients you can check this box and the standard ingredients will not be loaded.
Auto resize ingredients list
If this is checked the window will resize to fit all ingredients.
Check for updates
Check if a new version exists.
DATA
Will open a detailed list of all the data calculated by the program. Export CSV will let you save this data as a CSV file that can be opened in for example Excel.
FREEZING CURVE 
Shows the amount of frozen water and the hardness of the ice cream for different temperatures.
The blue curve shows the frozen water and the red curve the hardness.
The frozen water is calculated using the sugars, msnf, salt and alcohol in the recipe.
The hardness curve also uses the HF value to simulate how hard the ice cream is.
These curves are calculated using a 4th order polynomial regression calculation using freezing point data of sucrose solutions.
Note! This is very much an approximation. The calculation of frozen water and hardness is very complicated. Use this as a rough guide and not as absolute truth.
INGREDIENTS
For each ingredient you need to define different properties. You can use the Info box to add notes saved with the ingredient.
You can not edit or change ingredients in the standard database. If you need to change these you first have to make a copy to your local user database.
Type
General – Use this for normal ingredients where you can change all the properties.
Milk or cream – Use this for milk and cream ingredients. Only butter fat will be possible to change, all other properties are automatically calculated.
Stabilizer – Use this to flag an ingredient as a stabilizer. Used in the data tables.
Egg yolk – Use this to flag egg yolk. Used in the data tables
Butterfat
The amount of butter fat.
Cacao fat
The amount of cacao fat
Other fat
The amount of fat that is not butter fat or cacao fat.
CF button
Will swap places between other fat and cacao fat. Cacao fat is a new setting and to make it easier to convert old ingredients you can use this button to swap other fat and cacao fat for your chocolate ingredients.
PACse
PAC is the freezing point depression from sugars. Normally this should be set to the same value as Sugar. But if the Sugar is not sucrose or if it is a mix of different sugars the PAC can be different.
POD
POD is the relative sweetness of an ingredient compared to sucrose. Different sugars have different sweetness.
HF
This is the hardening factor. In older versions the PAC was modified to simulate the hardening effects of chocolate and nuts. In newer versions you should use the HF instead. The HF is calculated as Cacao fat*0.9+Other solids*1.8 for chocolate and Other fat*1.4 for nuts.
The buttons C and N will calculate this automatically.
You can of course set any value here to fine tune the hardening factor to match real life experiences.
Use nutrition label/info
This is an easy way to add a new ingredient. Just fill in the values from the nutrients label. If you do not know the exact sugar composition, which is normally not displayed in any nutrient label, add the sugar to the Sucrose edit. I will try to write a post showing some examples of how to use this dialog. If you leave the water edit equal to zero then the water content is calculated based on the other values. If you enter a value in the water edit and the total weight of the edits are less than the Portion weight the difference is added as Other solids.
RECIPE
Note
Opens a text window where you can write down notes saved with the recipe. If a note exists the button will be green to indicate this.
Print
Will open a window with the Note, Ingredients and data. From here you can print the recipe. This is also automatically copied to the clipboard so you can paste it in your favorite word processing application.
New
Will clear the ingredients list
Standard
Lets you select from a list of base recipes
Recent
Recent files list
Open
Open a recipe .rcp file
Save
Saves the current recipe
Save as…
Saves the current recipe
VOLUME CONVERTER
If you double-click in the weight cell of an ingredient the volume converter will open.
Here you can convert a volume measurement to weight in gram for some common ingredients. Supports tsp and tbsp for both US, Metric and Australia. This is a convenient way to convert a volume based recipe to weight.
MIX COMPOSITION
Approximate composition (% by wt.) of commercial frozen desserts by formulation category. From Ice Cream 7th ed. By Goff and Hartel.
SYSTEM REQUIREMENTS
Windows
.NET 4.5
REFERENCES
https://www.dreamscoops.com/tips-and-tricks/troubleshooting-homemade-ice-cream/
https://www.dreamscoops.com/ice-cream-science/
https://under-belly.org/category/ice-cream/
http://icecreamscience.com/
https://medium.com/@gelatologist
https://www.dairyscience.info/index.php/ice-cream.html
https://www.amazon.com/Ice-Cream-H-Douglas-Goff/dp/1461460956
https://www.hellomynameisicecream.com/
https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook
https://www.booksforchefs.com/en/professional-ice-cream-books/234-secrets-of-ice-cream-angelo-corvitto.html
https://www.nutritionvalue.org/