Calculation of Ice Cream Mixes

Abstract

Manufacturers of frozen dairy desserts need to know the quantity of ingredients required to make the desired amount of product; the freezing characteristics of their mix; how much ice cream can be made from a volume of mix; and how much it costs to make each package of ice cream. Answers to such questions can be obtained only if it is known how to perform mix calculations. Knowledge of calculations is also helpful in properly balancing a mix to provide uniform quality and to meet legal standards. The method and procedures of making mix calculations are demonstrated by a few typical problems along with some detail to aid in understanding. Standardizing of components in milk or milk products, mix formulation calculations, freezing point depression calculations, and overrun calculations are all shown. Much practice is usually necessary to develop speed and accuracy in making such calculations. This practice can be obtained by using the examples demonstrated here as patterns for setting up and solving similar problems.