In the ice cream manufacturing process, one must carefully weigh and measure the ingredients before starting to mix. You must carefully identify the amount of each ingredient you use to formulate ice cream mix due to:

- A finished product of the right quality and consistency from batch to batch is very necessary. It is only possible to achieve this by using the right proportions of the ingredients.
- The cost implications. Some ingredients such as cream are expensive; therefore, the manufacturer may compromise on the quality of the product.

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To ensure that you end up with the right formulation of the mix, you can adopt any of these methods

- Pearson square method
- Algebraic equations method
- Calculating the percentage MSNF
- Serum point method
- Formula (tables) method
- Computer generated formulations

#### Algebraic equations method to formulate ice cream mix

Formulate a 10,000 kg ice cream mix with 12% butterfat, 10% MSNF, 14% cane sugar, 0.2% gelatin, 0.2% glycerol monostearate, and 0.3% flavor/color combination.

#### Ingredients to formulate ice cream mix

Fresh cream: 38.5% BF and 5.5% MSNF

Whole milk: 3.5% BF and 8.5% MSNF

Skim milk powder: 0% BF and 96% MSNF

Gelatin: 100% TS

Gums: 100% TS

Flavor and color: 100% TS

*Related: 13 Costly Ice Cream Defects That Will Drive You Out of Production*

Here’s the video of mix formation.

#### Questions

Calculate the amount of each ingredient to be used to formulate ice cream mix above.

The mix was used to make ice cream with 80% overrun: Calculate the final weight of the ice cream.

#### Answers

Now, assuming x-cream, y-whole milk powder, and z-skim milk powder,

**The total mix equation (i)** becomes:

X+y+z+14+0.2+0.2+0.3=100

X+y+z=85.3

**Butterfat equation (ii)** becomes:

(38.5/100)x+(3.5/100)y=12

0.385x+0.035y=12

**MSNF equation (iii)** becomes:

0.055x+0.085y+0.96z=10

**Eliminate z by multiplying equation (i)** by 0.96

0.96x+0.96y+0.96z=81.888……….(iv)

**Equate equation (iv) with equation (iii)**

Make x the subject of the formula

0.905x=71.888-0.875y

X=79.4343-0.9669y

**Now substitute x in equation (ii)**

Equation (ii) is 0.385x+0.035y=12

Substituting x gives:

0.385(79.4343-0.9669y)+0.035y=12

30.547-0.3723y+0.035y=12

18.547=0.3373y

Y=54.987kg

**Substitute the value of y in equation (ii)**

Equation (ii) is 0.385x+0.035y=12

Substituting y gives

0.385x+0.035(54.987)=12

0.385x=10.075

X=26.17kg

**Substitute the values of x and y in equation (i)** to get the value of z

Equation (i) is x+y+z=85.3

26.17+54.987+z=85.3

Z=85.3-81157

Z=4.143kg

To get the amounts of each ingredient used to make the 10,000 mix

X=26.17*100=2617kg of cream

Y=54.987*100=5498.7kg of whole milk

Z=4.143*100=414.3kgof skim milk powder

Sugar needed = 1400kg

Flavor and color = 30kg

GMS = 20kg

Gelatin = 20kg

Total amount of ice cream mix = 1400+30+20+20+414.3+5498.7+2617 = 10,000kg

With 80% overrun, the final weight of the ice cream becomes

10,000*1.8 = 18,000kg

After obtaining the mix, you are now ready to start processing. Here is a detailed post on how to go about it.

michael ngaruiya says

highly educative

Kevine Otieno says

You are welcome, Michael.