Chocolate Gelato Calculator
C = Chocolate Sugar Value (divided by 100):
0.15
K = Chocolate Fat Value (divided by 100):
0.45
M = Milk/Liquid Sugar Value (divided by 100):
0.05
L = Milk/Liquid Fat Value (divided by 100):
0.03
F = Target Fat Value (multiplied by 10):
95.00
T = Service Temperature Value (multiplied by 1):
-12.00
A = 290-((25*(T+11))/3):
256.67
V = 100*(1-C-K-L):
37.00
P = ((55*(0.26*V)^0.5)/4) +180:
202.97
Q = (20+T)/9:
0.89
N = ((2*V)/36.75)+5-Q:
6.12
D = (A-P-(5.8*N))/1.2:
6.77
S = A-(1.9*D)-(5.8*N):
196.73
Y = 1000-(D+S+N+5.5):
784.88
Ingredients Table
| Ingredient | Quantity (g) |
|---|---|
| Milk/Liquid | 0 |
| Chocolate | 0 |
| Brown Sugar | 0 |
| Dextrose | 0 |
| Salt | 0 |
| Lecithin | 0 |
| Locust Bean Gum | 0 |
| Xanthan Gum | 0 |
Yellow Banana Sorbet Calculator
C = Banana Sugar Value (divided by 100):
0.12
K = Pineapple Sugar Value (divided by 100):
0.12
M = Rum Alcohol Value (divided by 100):
0.32
T = Service Temperature Value (multiplied by 1):
-12.00
A = 250-((35*(T+11))/3))-(120*K*1.56):
217.56
V = 100*(1-C-K):
76.00
P = 220-(120*K*1.07):
204.64
Q = (20+T)/9:
0.89
N = Fixed value:
4.00
D = Fixed value:
0.00
S = A-(1.9*D)-(5.8*N):
194.36
Y = Fixed value:
848.50
Ingredients Table (Automatically switches between Rum and Water recipes based on calculations)
| Ingredient | Quantity (g) |
|---|---|
| Whole Yellow Banana | 0 |
| Sucrose | 0 |
| Rum | 0 |
| Pineapple Juice | 120 |
| Coconut Oil | 20 |
| Salt | 0 |
| Gum Acacia | 4.00 |
| Xanthan Gum | 1.50 |
| Ascorbic Acid | 2.00 |