Documentation for Ver 0.53
Green cells can be changed by the user
Name of the ingredient used in a recipe
Weight in grams. If you change the Weight in the Total row all the ingredients will be scaled.
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.
Weight in % of total weight
Amount of butter fat
Amount of cacao fat
Amount of other fats
Amount of total fat. Butter fat+Cacao fat+Fat.
Amount of protein
Amount of lactose
Amount of sugar (not lactose)
Total amount of all sugars including lactose
Milk Solids Not Fat
This is the lactose, caseins, whey proteins, and minerals (ash content) of milk products.
Solids that are not MSNF, fat, sugar, salt or alcohol of an ingredient.
Total Solids Not Fat
Everything that is not water or fat.
Everything that is not water.
Amount of water.
Amount of water after evaporation
The amount of salt.
The amount of alcohol.
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.
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.
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.
The temperature when the water start to freeze in a mix.
Potere Dolcificante, relative sweetness compared to sucrose
How sweet is an ingredient compared to sucrose. Including lactose from milk products.
Total weight of the mix minus the water evaporation from cooking.
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.
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.
Shows the amount of MSNF in relation to the water.
Shows the amount of MSNF in relation to the water.
TOTAL (g) and TOTAL %
Summary of total weight and total percentage.
Shows the recommended serving temp when the ice cream is between hardness value 70-75
MAIN DIALOG FUNCTIONS
Start a new recipe if the selected tab. Brings up the standard recipes dialog.
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.
You can sort the list by clicking the column headers.
Update all from database
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.
Save as ingredient
This button will add the current recipe as one ingredient in the database.
Prints the ingredients using the standard printer.
Here you can rescale the recipe with more control compared to the main dialog.
You can lock ingredients by checking the Locked checkbox. If an ingredient is locked it will not change it’s weight when you enter a new weight. You can either change the new total weight or you can change the individual weights. All ingredients that are not locked will be rescaled to the new weight.
You can work with multiple recipes at the same time in different tabs.
To add a new tab press the “+” tab.
To remove a tab right-click and select remove.
Here you can design and print your recipe.
Here you can select the columns shown in the table.
Here you can design the chart and create your own custom charts. There are two default charts defined “Ice Cream” and “Gelato”. These two standard charts are read-only so press the + button to add your own custom charts.
By pressing the Overlay button the recipe in the selected tab is overlaid in yellow in the chart. This makes it easy to compare two recipes. Press the Overlay button again to remove the overlay. The recipe in the selected tab is always in blue color.
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.
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. In the suggested replacement dropdowns you can select a replacement ingredient.
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, Protein, Total solids, Water, Sugar, Lactose, 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 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.
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.
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.
Check this for the category you want to be selected when opening the database.
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.
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.
You can filter the recipes using the Find input.
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.
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. Double click on the chart to bring up the detailed data.
Double-Click on the curve to bring up this dialog.
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.
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.
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.
The amount of butter fat.
The amount of cacao fat
The amount of fat that is not butter fat or cacao fat.
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 is the relative sweetness of an ingredient compared to sucrose. Different sugars have different sweetness.
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.
You can of course set any value here to fine tune the hardening factor to match real life experiences.
You can change the category of the ingredient.
Calc protein, lactose, other solids from MSNF
By pressing this button the values for protein, lactose and other solids is calculated from the MSNF value.
By pressing this button MSNF is calculated from the lactose and proteins.
Calc HF for nuts
This button will calculate the HF for nuts using value for other fats.
Calc HF for chocolate
This button will calculate the HF for chocolates using the cacao fat and cacao solids.
Nutrient label input
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.
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 as well as ml and oz.. This is a convenient way to convert a volume based recipe to weight.
Sugar is a generic name for sweet tasting carbohydrates. Sugar can be simple sugars monosaccharides or compound sugars disaccharides. Longer chains of monosaccharides polysaccharides are not counted as sugars. The most common sugar is sucrose (regular sugar, table sugar, granulated sugar) a disaccharide composed of glucose and fructose. Sugar is very important in ice cream. It makes the ice cream sweet, it gives the ice cream body and it controls the hardness of the ice cream.
SUCROSE – disaccharide PAC=100 POD=100
This is of course the most well known sugar and when we say sugar this is usually what we mean. Most ice cream recipes only use sucrose. To take your ice cream to the next level you should start combining sucrose with at least one more sugar to be able to control the sweetness and hardness better. I recommend dextrose but glucose syrup or honey also work well.
Brown sugars are sucrose with some amount of molasses. It can be unrefined or partially refined sugar or more commonly refined white sugar with added molasses. When using brown sugars in ice cream you should check the sugar and water content and add that appropriately. The molasses adds flavour to the sugar.
DEXTROSE – monosaccharide PAC=175 POD=72
Dextrose is actually glucose. Glucose comes in two forms D-Glucose and L-Glucose. The D-Glucose is called dextrose monohydrate or simply dextrose. This is my favourite sugar to use together with sucrose when making ice cream. It is less sweet than sucrose but has almost double the freezing point depression. By combining sucrose and dextrose you can control the sweetness and hardness of your ice cream.
FRUCTOSE – monosaccharide PAC=190 POD=170
This is the sugar found in many plants and fruits. It is much sweeter than sucrose and has almost twice the freezing point depression. I use this sometimes in combination with sucrose and dextrose especially when I want to lower the total solids and maintain the sweetness.
LACTOSE – disaccharide PAC=100 POD=16
Lactose is the sugar in milk and it has very low sweetness.
STARCH BASED SUGARS – DE Dextrose Equivalent
Maltodextrin, glucose syrup and glucose powders are all starch based sugars consisting of chains of D-glucose molecules.
They are all characterized by a DE number. The DE stands for Dextrose Equivalent and indicates the amount of reducing sugars. The easiest way to think of this is the lower the DE number the less sweet the sugar is.
Maltodextrin is a starch based polysaccharide consisting of different length chains of glucose. It has a DE of 3-20. Maltodextrin has very little sweetness and is mainly used as a bulking agent. In ice cream it can be used for sorbets for example to increase the total solids.
Glucose syrups have a DE>20. The most common glucose syrup has DE42. Glucose syrup is about half as sweet as sugar and approximately 80% of the anti freezing power. Glucose syrup also has 20% water.
GLUCOSE POWDER, ATOMISED GLUCOSE
This is glucose in powder form and also defined by it’s DE number.
INVERT SUGAR – monosaccharides, PAC=152, POD=130
Invert sugar is a mix of fructose and glucose. It is made by heating sucrose in water with a catalyst to break the bond between the fructose and glucose and “invert” the sugar.
Honey is a natural product but it is similar to invert sugar. It’s great for ice cream and adds its own honey flavour.
There are literally hundreds of different syrups out there and I wouldn’t know where to start. If using a syrup try to find out how sweet it is compared to sucrose or even better what different sugars it is made up of.
Approximate composition (% by wt.) of commercial frozen desserts by formulation category. From Ice Cream 7th ed. By Goff and Hartel.