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