Ice cream mix calculations

 

You can access it at http://www.dairyscience.info/gelato.asp . Test your mixes out here for a day or so. I will remove this free facility within the next few days.

 

I am currently using fresh egg yolk as an emulsifier and a very small amount of guar gum 1/8 teaspoon for 1000g of mix as a stabilizer that have to weigh it to get its percentage. I would like to explore other stabilizers, thickeners etc as my current mix isnt quite where I would like it to be in terms of creaminess,  etc. and I know commercially available Gelato bases are using guar/xanthan blends, carageenan, etc. 

 

Thanks for your help - I will await your assesment.

 

Ciao

New to this forum - I am hoping someone can help. I am trying to develop a scaleable recipe

for Gelato bases so I can experiment in small batches and when applicable reproduce these recipes

on a large (commercial) scale. 

I have some guidelines to follow concerning ingredient percentages, but I am unsure how to go about

making these percentages into a recipe based on weights.  I currently use bakers percentages to make pizza dough, but ice cream and gelato present further challenges due to the ingredients

containing some percent of other ingredients ie milk 91% h20 and 9 % MSNF so when a certain ingredient is increased other ingredients may need to be decreased.

I am going with these as a starting point: 

sugar 14%

fat 7%

msnf 10%

stabilizer .5%

H20 %60

I was unsure how to convert this to a recipe based on weights ie for 1000g of base

I would need 140g of sugar, 70g of fat, 100g of MSNF etc.  

I am just a bit confused about where I should begin my calculations because of the relationships between the ingredients. 

So far I have come up with the following - if anyone can shed some light on what I am missing or direct me to a more simplistic method I would be grateful. I looked under the spreadsheet section of this forum, but don't see any ss?

TOTAL MIX 1000g

sugar 14% = 140g sugar

fat 7% = 84g butter @ 84% fat = 70g FAT

MSNF 10% skim pwdr @95% MSNF 5% H20 100g   37g = 35g msnf + 66g from skim milk =101 g

H20 (skim milk) @91% H20, 9% msnf 660g skim milk = 600g H20, 66g MSNF

Stabilizer is where it all gets hazy. Using Egg yolk at a recommended .5%

where egg yolk = 30% fat,17% Other solids, 53% water. 

half a percent of 1000g would be 5g 30g of egg yolk should net 5g of stabilizer and some additional h20, and fat.

For anyone with experience using scalable ice cream formulas do these calcs look pretty good? 

Not so much what the percentages are to make gelato or ice cream, but the way I reverse calculated these percents from a 1000g total base. 

Thanks for reading my terribly long post. I am attending a course in November, but would prefer not to wait until then to begin researching my base composition. Cheers

Alex W