If you are an existing user you know can update from inside the program by the Settings/Check for updates button.
69 thoughts on “Latest version”
luis
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…
icecreamcalc
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.
luis
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!
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.
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.
Jerome N.
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.
icecreamcalc
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!
Gunnar
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.
Angelo
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
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!
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.
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.
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!
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!