Results analysis

Your ice-cream recipe will be analysed according to several criterion.
The system will detect the category corresponding to your recipe and will display an analysis adapted to the type of recipe used.

Analysis principle

Although the balancing tool is processing very accurate calculations, it is important not to focus on the numerical value but rather on the trend. OK what does that mean ???

If the calculation of your pear sorbet POD gives a result of 26.54, it is important to know that the real POD will be probably slightly higher or slightly lower. You will use pears maybe as sweet as intended or maybe sweeter because they are delicious ripe fruits. Professional ice-makers will use tools in order ton control theses gaps. At home, we have to keep things as simpe as possible.
So if your sorbet has a POD value of 26.54, you must in fact conclude that it will be a sorbet with a correct sweet level and not very sweet. Up to you to decide if it is OK for you or if you want to modify your recipe to obtain a different product with more or even less sweet.

Same thing with chocolate you will use. Its composition could be slightly different from the one registered by Ice Ice Daddy .com. Etc Etc Etc

To avoid this risk, the balancing tool will not display the exact numeric values but trends as graphs. If your recipe is in the "green area" and the main characterics are OK for you, prepare you mix and taste your ice cream.
Let us see how to read the different graphs.

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Dry extract

Dry extract corresponds to dry matter or solids in your mix. Too low, the ice cream will contain to much water and will risk being hard. Too high, the texture risks to be sandy.
The intake of liquid contained in water, dairy products, fruits will decrease the dry extract rate. The intake of solids, in particular contained in sugar, will increase the dry extract rate.
Here is a graph that could be displayed.
Dry extract between 42 and 43 %
This graph shows that the target value is between 36 and 42 % and that you mix has a dry extract between 42 and 43 %.


Here no green area on the graph but only a green cursor and flags.
Here is a graph that could be displayed.
Fat between 10 and 11 %
If you have read the article dealing with the ice-cream categories, you know that there is a great gap about fat rate between european an american ice creams. The green cursor will correspond to the fat rate wanted and defined by Ice Ice Daddy .com at 8 % fat. It represents the fat rate of ice creams we are used to consume in Europe.
The cursor shows that your mix has a fat rate between 10 and 11 %. So what ?
It is up to you. If you are used to consume american ice cream, you should maybe find this rather light and modify your recipe to obtain an higher rate. If you are used to consume european ice cream, you should maybe find this too fat and modify your recipe to obtain a lower rate.
In conclusion : everyone does as he wants ! Ice Ice Daddy .com gives you the keys to adapt your recipe according to your preferences.


Milk Solids Non Fat (MSNF)

Milk Solids Non Fat corresponds to milk dry matter without fat. It will strongly improve the ice-cream texture but must be mastered to avoid a sandy texture due to lactose excess. The main source of intake is powdered milk. Intake of MSNF with dairy products is not very important.
Here is a graph that could be displayed.
MSNF between 8 and 9 %
Nothing more to say because you must have now understood the principle.


Here is a graph that could be displayed.
Stabilizer between 0.5 and 0.6 %

Pure cocoa

Here is a graph that could be displayed.
Cocoa above 5 %

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POD or Relative sweetness

This parameter is controlled by the combination of different types of sugar.
Here is a graph that could be displayed.
POD between 21 and 22 %

PAC or Freezing Point Depression Factor

PAC is certainly the most delicate parameter to analyze on which there are a lot of discussions. The result will be displayed as a serving temperature.
Here is a graph that could be displayed.
Serving temperature -15°C
This graph shows that we want to produce an ice cream with a PAC value correponding to a serving temperature of -18 °C. The mix analysed will have a PAC corresponding to a serving temperature of -15 °C. If nothing is done, when the ice cream will be took out of the freezer, it will be too hard and you will have to wait before being able to scoop. The combination of sugars will make possible to modify the PAC value and therefore the serving temperature.

Sugar control

Added in large quantity, some sugars will create defects in you ice cream. The control tab gives you an idea of the limits to respect.
According sugar types, the maximum rate will be displayed in relation to the total mix weight or the weight of added sugars.

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