Ice Cream Calc

Fior di Latte Alp

by Filippo

Other
Shared Sep 21, 2026

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

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Recipe Information

Ingredients (9)

Ingredient Weight %
Milk 650 g 61.6
Cream 115 g 10.9
Skim milk powder 34 g 3.3
Sucrose 120 g 11.4
Lame-Q40 24 g 2.3
Dextrose 42 g 4.0
Glucose powder 30 DE 58 g 5.5
Neutro 2 g 0.2
Coconut 80 powder 8 g 0.8
Total mix 1055 g 100.0
Recipe Analysis
Sweetness (POD)
170.73
Freezing Point
-3.1°C, 26.5°F
Serving Temp
-15.4°C, 4.2°F
Gelato Temp
-12.2°C, 10.1°F
Extraction Temp
-7.9°C, 17.9°F
Mix Volume
0.95 L
Ice Cream Volume
1.23 L
Creaminess
34
Coldness
48
Body
48

Gelato Base

Milk fat 6.24
5.00 – 9.00
Total fat 8.29
5.00 – 12.00
Milk solids 15.34
16.00 – 22.00
↓ Below
Total solids 38.93
35.00 – 40.00
Water 61.07
60.00 – 65.00
Serving temp gelato -12.15
-13.00 – -11.00
POD 170.73
165.00 – 185.00
Stabilizers/Water 0.13
0.20 – 0.35
↓ Below
Emulsifiers 0.12
0.30 – 0.50
↓ Below
Lactose concentration 7.55
0.00 – 10.00
Nutrition (per 100 g)
Energy 193 kcal / 808 kJ
Fat 8.3 g
of which saturates 4.1 g
Carbohydrates 26.0 g
of which sugars 21.0 g
Protein 3.5 g
Salt 0.01 g
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