Ice Cream Calc

Beurre Noissette Gelato

by Pablo Poyatos

Other
Shared Jul 06, 2026

Pure milk flower - the essential Italian gelato base showcasing dairy quality. The foundation for countless variations.

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Recipe Information

Ingredients (8)

Ingredient Weight %
Milk 1000 g 65.7
Skim milk powder 110 g 7.2
Honey 45 g 3.0
Sucrose 175 g 11.5
Butter 135 g 8.9
Dextrose 45 g 3.0
Salt 4 g 0.2
Corn starch 9 g 0.6
Total mix 1522 g 100.0
Recipe Analysis
Sweetness (POD)
174.97
Freezing Point
-3.6°C, 25.5°F
Serving Temp
-17.5°C, 0.5°F
Gelato Temp
-14.0°C, 6.8°F
Extraction Temp
-9.2°C, 15.4°F
Mix Volume
1.37 L
Ice Cream Volume
1.71 L
Creaminess
42
Coldness
51
Body
51

Gelato Base

Milk fat 9.33
5.00 – 9.00
↑ Above
Total fat 9.33
5.00 – 12.00
Milk solids 22.22
16.00 – 22.00
↑ Above
Total solids 39.73
35.00 – 40.00
Water 60.27
60.00 – 65.00
Serving temp gelato -13.99
-13.00 – -11.00
↓ Below
POD 174.97
165.00 – 185.00
Stabilizers/Water 0.10
0.20 – 0.35
↓ Below
Emulsifiers 0.00
0.30 – 0.50
↓ Below
Lactose concentration 10.44
0.00 – 10.00
↑ Above
Nutrition (per 100 g)
Energy 199 kcal / 833 kJ
Fat 9.3 g
of which saturates 5.4 g
Carbohydrates 24.0 g
of which sugars 24.0 g
Protein 4.6 g
Salt 0.35 g
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