excelent job, big thanks for all your hard work for making this. you help a lot of newbie ice cream maker like me. just little question. why did you exlude the stabilizer ? maybe just my opinion if we want all the detail calculation on the recipe including stabilizer because their big influence. thanks again.
The default recipe that shows up when installing for the first time is a custard base. And I did not add stabilizers to that, it’s the only one of the standard recipes that does not have stabilizers. After starting the software the first time it will always load the latest recipe. But good point, maybe I will add stabilizers to that recipe as well.
I think he wants to know what effect the stabilizers have on the ice-cream and how is that taken into consideration in the software.
From what I gather, Stabilizers only add to the total solids in the current version of the calculator, but since different stabilizers have different effects, how should we take that into consideration.
eg. to have the same stabilizing effect of Cornstarch we would use much less (in weight) of a comercial 5 gum blend as compared to the weight of Cornstarch.
You are right. It only adds to the total solids. Different stabilizers have very different effects so just replacing one stabilizer with another will never give the exact same result. So, this is quite complicated and I think at the moment I wouldn’t know how to implement something like this in the software. But, any suggestions are welcome!
It is certainly not trivial. It is possible to calculate a viscosity estimate based on amount of total water and water binding capability of each solid. This must take into account all the different gum interactions though, which would only be feasible to do for well studied combinations. There is research on this, look for rheological property evaluations. Acidity (milk ice or fruit sorbet can be very different) and the presence of calcium affects stabilizers differently. What make it even more complicated is that the final viscosity of a substance may depend on prior heat or applied shear forces like mixing, so the preparation process needs to be taken into account. Sadly calculating this is very complicated 🙁
I think the most practical approach would be to experiment with different stabilizers to find ratios that produce subjectively equal viscosities, with subjective descriptions of mouth feel and melting property. From there on one would need to experiment further and fine tune for ones own taste.
luis
Great work Patrik!
It works perfectly on my Windows 10. Now I can see all database ingredients with valuable information. 🙂
Your app is the best I know about Ice Cream.
0.29 Version fixes some bugs and is welcome.
Thanks Patrick!
Right now I’m thinking about sugars an how they are managed in your software. Strictly speaking, lactose is a kind of sugar, but IceCreamCalc don’t take it to account in Total Sugars. This have a low impact on PAC and POD, but under nutritional point of view, this would be not very correct. Lactose has effects similar to sucrose on our metabolism, and for this reason, lactose should be taken into account for the total sum of sugars.
It’s just an idea.
Hello Luis,
The lactose from milk and cream is not included in the total sugars as you have noted.
This is because it is already included in the MSNF.
If I would add lactose to the total sugars the solids from lactose would be counted twice so I have chosen not to include it in the sugars.
Technically it would be possible to add the lactose to both the MSNF and total sugars but only add it to the solids once but as the software is written it is not possible at the moment.
I have written about this in this post. https://icecreamcalc.com/2020/08/09/calculations/
Maybe I will look at this in the future if more people think it is a problem.
Great job on this. Looking really good already
A free software like this was needed
If you add multilanguage support for strings, I offer myself to do the Spanish translations
Considering that Ice Cream is mostly on Italy, Spain/Latin America, and then well USA and other countries that use the english language.
So it could benefit rom having translations, specially for the ingredients that the names change quite a lot
Thanks for the app!
I solved the lactose issue by defining a set for msnf (including lactose) and another set for sugars (including lactose). By having more than 1 header line and neighbouring sugar, lactose and milk proteins I could make clear that lactose belongs to msnf and sugar at the same time. When calculating the totals you have to make sure not to count lactose twice – but this can be done easily.
Please add a”Save As” icon
This was available in prior versions but I don’t see it on the latest. The Save As saved me a lot of time when making multiple versions of a given recipe.
OK, found the “save as” under the “Recipe” place in the upper left-hand corner. That’s fine but it also should be placed in the toolbar as part of the icons, if possble.
I have the same error. Tried to run as admin too. Didn’t you just update your app yesterday? Can we get app “pre-yesterday” version to check if that would also be broken?
Version51 installed without any problems and working. When updating to 52 from the app i get that error access denied. Just talked to my friend, he installed version 52 when he disabled Avast antivirus for the time of installation. And i confirm. Same for me. It’s caused by antivirus.
OK, strange though. I haven’t made any special changes compared to earlier versions.
I will have to investigate. Thanks for reporting!
Pawel
I just turn off my anti virus and it works.
Later I had message from antivirus that file IceCreamCalculatorSetup.exe is ok – from that moment I can turin it on normally.
Damian
Hello
could you add the ability to add ingredient price to food cost counting?
I thing that’s my best app for gelato balancing!
Awesome work! Way better than any Excel sheet I have found so far! I’d like to support your work, is there a way to donate to you? ’cause this software is at least as helpful as any cookbook on that matter
Thanks a lot!
There is no way to donate, that has never crossed my mind 🙂
I will investigate how that would work.
The best support though is to contact me with any issues, improvements or ideas that you might have.
Regards,
Patrik
hi,
still trying your version but so far it works perfect. haven´t been able to find a way to display, add nutricion facts, to label and print them, is this something you still working on or will you not include this in this version?
Hi,
I have looked into nutrition labeling and ingredient info labels a little.
The problem I have is that, at the moment, I don’t store all data needed in the ingredient database. I would need to add specific fields for carbohydrates, fiber, vitamins, allergy info etc…
The second problem is that different countries have different rules of what and how the nutrition labels should contain and be designed.
So, at the moment I suggest trying to find a specialized software that do nutrition labeling and printing for the specific regions you market.
My software is designed more for homemade ice cream.
But, if you or someone else with expertise in this area contacts me maybe this can be a feature in the future.
Hi,
I can report that I have started working on this as I get many request for this feature.
When finished you will be able to create, print and customize nutrient labels as well as ingredient lists. You will also be able to create this for a combination of multiple recipes. This is important when creating pralines as they usually are made up of different components.
So, a work in progress that will hopefully be available soon.
I recently saw a commercial ice cream base that used Virgin Coconut Oil and Virgin Olive Oil in it. Any chance of getting these added to the ingredient list? Any suggestions in amount in using these in a base? Thank you
I could certainly add these to the database. But the easiest is that you just add them yourself.
The whole idea is that you as a user can add your own ingredients.
Thank you so much great work on this it is really appreciated .
I am big fan of yours. Keep up your awesome work. Kind Regards Paul
Thanks alot!
Hi Icecreamcalc,
thanks a lot for this amazing calculator, I’ve just started learning to make ice cream and your tool is soooo useful.
Ciao
Angelo
Thanks and glad you like it!
excelent job, big thanks for all your hard work for making this. you help a lot of newbie ice cream maker like me. just little question. why did you exlude the stabilizer ? maybe just my opinion if we want all the detail calculation on the recipe including stabilizer because their big influence. thanks again.
The default recipe that shows up when installing for the first time is a custard base. And I did not add stabilizers to that, it’s the only one of the standard recipes that does not have stabilizers. After starting the software the first time it will always load the latest recipe. But good point, maybe I will add stabilizers to that recipe as well.
I think he wants to know what effect the stabilizers have on the ice-cream and how is that taken into consideration in the software.
From what I gather, Stabilizers only add to the total solids in the current version of the calculator, but since different stabilizers have different effects, how should we take that into consideration.
eg. to have the same stabilizing effect of Cornstarch we would use much less (in weight) of a comercial 5 gum blend as compared to the weight of Cornstarch.
You are right. It only adds to the total solids. Different stabilizers have very different effects so just replacing one stabilizer with another will never give the exact same result. So, this is quite complicated and I think at the moment I wouldn’t know how to implement something like this in the software. But, any suggestions are welcome!
It is certainly not trivial. It is possible to calculate a viscosity estimate based on amount of total water and water binding capability of each solid. This must take into account all the different gum interactions though, which would only be feasible to do for well studied combinations. There is research on this, look for rheological property evaluations. Acidity (milk ice or fruit sorbet can be very different) and the presence of calcium affects stabilizers differently. What make it even more complicated is that the final viscosity of a substance may depend on prior heat or applied shear forces like mixing, so the preparation process needs to be taken into account. Sadly calculating this is very complicated 🙁
I think the most practical approach would be to experiment with different stabilizers to find ratios that produce subjectively equal viscosities, with subjective descriptions of mouth feel and melting property. From there on one would need to experiment further and fine tune for ones own taste.
Great work Patrik!
It works perfectly on my Windows 10. Now I can see all database ingredients with valuable information. 🙂
Your app is the best I know about Ice Cream.
0.29 Version fixes some bugs and is welcome.
Thanks Patrick!
Right now I’m thinking about sugars an how they are managed in your software. Strictly speaking, lactose is a kind of sugar, but IceCreamCalc don’t take it to account in Total Sugars. This have a low impact on PAC and POD, but under nutritional point of view, this would be not very correct. Lactose has effects similar to sucrose on our metabolism, and for this reason, lactose should be taken into account for the total sum of sugars.
It’s just an idea.
Some ingredients, such as skimmed milk powder, have a total of 50-52% lactose, being widely used in ice cream recipes…
Hello Luis,
The lactose from milk and cream is not included in the total sugars as you have noted.
This is because it is already included in the MSNF.
If I would add lactose to the total sugars the solids from lactose would be counted twice so I have chosen not to include it in the sugars.
Technically it would be possible to add the lactose to both the MSNF and total sugars but only add it to the solids once but as the software is written it is not possible at the moment.
I have written about this in this post. https://icecreamcalc.com/2020/08/09/calculations/
Maybe I will look at this in the future if more people think it is a problem.
I did’nt read your note on calculations. You are right.
This certainly complicates matters. I will see how to fix this in my Excel.
Regards!
How can I open this on a MAC?
This is a Windows only software.
You need something like a virtual machine that runs Windows.
Great job on this. Looking really good already
A free software like this was needed
If you add multilanguage support for strings, I offer myself to do the Spanish translations
Considering that Ice Cream is mostly on Italy, Spain/Latin America, and then well USA and other countries that use the english language.
So it could benefit rom having translations, specially for the ingredients that the names change quite a lot
Thanks for the app!
Thank you!
I will definitely consider translating the software.
I solved the lactose issue by defining a set for msnf (including lactose) and another set for sugars (including lactose). By having more than 1 header line and neighbouring sugar, lactose and milk proteins I could make clear that lactose belongs to msnf and sugar at the same time. When calculating the totals you have to make sure not to count lactose twice – but this can be done easily.
I have now added the lactose from MSNF in the DATA table as well as the total sugar including lactose.
Please add a”Save As” icon
This was available in prior versions but I don’t see it on the latest. The Save As saved me a lot of time when making multiple versions of a given recipe.
Thanks
OK, found the “save as” under the “Recipe” place in the upper left-hand corner. That’s fine but it also should be placed in the toolbar as part of the icons, if possble.
I’ll fix that in the next version
Hello
Can’t install it on my computer
“shellexecutex failed 5”
I have windows 10
This is probably some problem with security settings.
Found this link with possible fixes.
https://windowsreport.com/error-5-access-is-denied-fix/
I have the same error. Tried to run as admin too. Didn’t you just update your app yesterday? Can we get app “pre-yesterday” version to check if that would also be broken?
Yes of course. Interesting to know why this happens.
Please try this and let me know.
Version51
Version51 installed without any problems and working. When updating to 52 from the app i get that error access denied. Just talked to my friend, he installed version 52 when he disabled Avast antivirus for the time of installation. And i confirm. Same for me. It’s caused by antivirus.
OK, strange though. I haven’t made any special changes compared to earlier versions.
I will have to investigate. Thanks for reporting!
I just turn off my anti virus and it works.
Later I had message from antivirus that file IceCreamCalculatorSetup.exe is ok – from that moment I can turin it on normally.
Hello
could you add the ability to add ingredient price to food cost counting?
I thing that’s my best app for gelato balancing!
Regreds
Damaian
Hello,
Cost is already possible to add.
You can set a cost per Kg for an ingredient and you can add cost to the tables and summary.
Awesome work! Way better than any Excel sheet I have found so far! I’d like to support your work, is there a way to donate to you? ’cause this software is at least as helpful as any cookbook on that matter
Thanks a lot!
There is no way to donate, that has never crossed my mind 🙂
I will investigate how that would work.
The best support though is to contact me with any issues, improvements or ideas that you might have.
Regards,
Patrik
hi,
still trying your version but so far it works perfect. haven´t been able to find a way to display, add nutricion facts, to label and print them, is this something you still working on or will you not include this in this version?
Hi,
I have looked into nutrition labeling and ingredient info labels a little.
The problem I have is that, at the moment, I don’t store all data needed in the ingredient database. I would need to add specific fields for carbohydrates, fiber, vitamins, allergy info etc…
The second problem is that different countries have different rules of what and how the nutrition labels should contain and be designed.
So, at the moment I suggest trying to find a specialized software that do nutrition labeling and printing for the specific regions you market.
My software is designed more for homemade ice cream.
But, if you or someone else with expertise in this area contacts me maybe this can be a feature in the future.
Hi,
I can report that I have started working on this as I get many request for this feature.
When finished you will be able to create, print and customize nutrient labels as well as ingredient lists. You will also be able to create this for a combination of multiple recipes. This is important when creating pralines as they usually are made up of different components.
So, a work in progress that will hopefully be available soon.
I recently saw a commercial ice cream base that used Virgin Coconut Oil and Virgin Olive Oil in it. Any chance of getting these added to the ingredient list? Any suggestions in amount in using these in a base? Thank you
I could certainly add these to the database. But the easiest is that you just add them yourself.
The whole idea is that you as a user can add your own ingredients.