The parameters to
balance out your ice cream mixture

1. Sugars

Min. 16% - Max. 22%

Too many:

  • Very sweet to the palate
  • Very soft texture
  • Poor incorporation of bubbles

Too few:

  • Not sweet enough
  • Rather hard texture
  • Poor scoopability
  • Hardly conveying flavours

2. Fats

Min. 8% - Max. 12%

Too many:

  • Greasy mouthfeel
  • Non-homogenous structure
  • Poor incorporation of bubbles

Too few:

  • Poor creaminess

3. Non-fat milk solids

Min. 6% - Max. 8%

Too many:

  • Grainy texture (due to crystallised lactose)

Too few:

  • Not very solid
  • Non-homogenous structure
  • Poor incorporation of air bubbles

4. Other solids

Min. 2% - Max. 3%

Too many:

  • Strong taste
  • Non-homogenous structure
  • Little overrun

Too few:

  • Feeble taste
  • Poor stability

5. Total solids

Min. 32% - Max. 45%

Too many:

  • Heavy texture
  • Little overrun

Too few:

  • Poor nutritional value
  • Feeble taste