Ice Cream Production
Emulsifier-stabiliser systems for low-fat, medium-fat and non-dairy ice creams.
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Product recipe calculator
Every batch must total exactly 1000 g of finished product. Edit any ingredient freely — we compute the stabilizer dose and show how to balance the rest.
Your recipeBatch: 1000 g
Base liquid ("bosa") — edit freely.
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Base / required993 / 993 g
Balanced — base + stabilizer = 1000 g exactly.
G-18 PLUS: supplier dosage 0.6–0.8 % → 6–8 g per 1000 g batch.
%
Stabilizer mass = dosage % × 1000 g.Required stabilizer
7 gat 0.7 % per 1000 g (G-18 PLUS)
Supplier range per 1000 g batch: min 6 g · recommended 7 g · max 8 g.
| Ingredient | Mass | Share |
|---|---|---|
| Water | 593 g | 59.30 % |
| Skimmed milk powder | 180 g | 18.00 % |
| Fat | 120 g | 12.00 % |
| Patoka | 40 g | 4.00 % |
| Sugar | 60 g | 6.00 % |
| Whey powder | 0 g | 0.00 % |
| Fructose | 0 g | 0.00 % |
| Maltodextrin | 0 g | 0.00 % |
| Stabilizer | 7 g | 0.70 % |
| Total product | 1000 g | 100.00 % |
Show calculation steps
- 1. Batch is locked to T = 1000 g of finished product.
- 2. Supplier dosage for G-18 PLUS: 0.6 % – 0.8 % → stabilizer between 6 g and 8 g.
- 3. Stabilizer S = T × D ÷ 100 = 1000 × 0.7 ÷ 100 = 7 g.
- 4. Required base B = T − S = 1000 − 7 = 993 g.
- 5. Your base sums to 993 g — it must equal 993 g for the batch to total exactly 1000 g.