Ice Cream Calc

Fior de latte V3 (modified from No-Added-Sugar Gelato - https://freegelatobalancing.app/)

by darasour.la

Other
Shared Aug 12, 2026
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Recipe Information

Ingredients (12)

Ingredient Weight %
Whole milk UK 420 g 56.4
Heavy Cream 150 g 20.1
WPC-80 30 g 4.0
Pure Monkfruit extract 0 g 0.0
Allulose 80 g 10.7
Polydextrose 30 g 4.0
Inulin 30 g 4.0
Iota Carrageenan 0 g 0.0
Guar gum 0 g 0.0
Locust bean gum 1 g 0.1
Mono- and diglycerides of fatty acids E471 3 g 0.4
Salt 1 g 0.1
Total mix 745 g 100.0
Recipe Analysis
Sweetness (POD)
146.36
Freezing Point
-3.0°C, 26.6°F
Serving Temp
-14.8°C, 5.4°F
Gelato Temp
-11.7°C, 11.0°F
Extraction Temp
-7.6°C, 18.3°F
Mix Volume
0.67 L
Ice Cream Volume
0.84 L
Creaminess
49
Coldness
60
Body
55

Gelato Chocolate and Nuts

Milk fat 9.62
2.00 – 9.00
↑ Above
Total fat 9.62
5.00 – 12.00
Total solids 38.54
35.00 – 44.00
Water 61.46
56.00 – 65.00
Serving temp gelato -11.69
-13.00 – -11.00
POD 146.36
165.00 – 185.00
↓ Below
Stabilizers/Water 0.29
0.20 – 0.35
Emulsifiers 0.39
0.30 – 0.50
Lactose concentration 5.51
0.00 – 10.00
Nutrition (per 100 g)
Energy 184 kcal / 770 kJ
Fat 9.6 g
of which saturates 6.4 g
Carbohydrates 15.0 g
of which sugars 3.9 g
Protein 5.4 g
Salt 0.08 g
⚡

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