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Mix spreadsheet adapted to calculate POD and PAC

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    Posted: 27 Feb 2012 at 9:28pm
Following some queries on how to calculate the freezing point of an ice cream mix (see post below and calculator) I have amended a frequently used spreadsheet (Calculator for determining ingredients for 100 kg ice cream mixes using whole milk, cream SMP, sugar, emulsifier and stabiliser.) so that PAC ="Potere Anti Congelante" or antifreezing activity and  POD= Potere Dolcificante", a measure of sweetness can also be calculated. The calculator can be accessed here . Any comments welcome.
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