Total solidsIn range
37.3%
Everything except water36–43%
18 gelato formulasMain site
Nujjy Pop gelato formulation library
Every recipe.
One clear standard.
Nujjy Pop formulas, organized into one workspace for solids, total sugars, lactose saturation, PAC, POD, and temperature analysis.
One canonical gelato standard
Every formula is judged against the same finished-gelato ranges: total formulation sugars stay at or below 25%, and lactose stays below 10% of water.
Canonical target36–43% solids · PAC 24–28 · POD 14–20
02 · Formula
Proposed iteration 7
887grams
Proposed
800 ml machine charge. Vanilla pods are excluded from the mass calculation. Working targets are PAC ≈26 and POD ≈14.25.
IngredientWeightMix
g
58.6%g
18.2%g
3.1%g
9.5%g
5.6%g
4.7%g
0.1%g
0.0%g
0.0%g
0.1%g
0.1%Water 62.7%Fat 8.6%Protein 3.4%Formulation sugars 24.0%Other 1.3%
03 · One standard
Where it stands
Nujjy Pop canonical gelato standard. One shared finished-gelato benchmark for every recipe. Flavor and process may justify an exception, but the comparison never changes with the recipe.
WaterIn range
62.7%
Available plus bound water57–64%
FatIn range
8.6%
Structure, richness, flavor release5–12%
Formulation sugarsIn range
19.0%
Sweetener solids, excluding lactose18–22%
Total formulation sugarsIn range
24.0%
Includes lactose and native sugars20–<25%
MSNFIn range
9.0%
Milk solids-not-fat7–11%
Lactose / waterIn range
7.9%
Keep below 10%< 10%
Pure stabilizerIn range
0.12%
Percent of total mix0.1–0.5%
PACIn range
25.63
Freezing-point depression index24–28
PODIn range
14.37
Relative sweetness index14–20
04 · Adjust
What the numbers suggest
Inside the canonical standard
The modeled composition, PAC, and POD are inside the shared gelato ranges. Confirm with draw temperature, overrun, and 24–72 hour scoop and melt tests.
05 · Compare
All formulas at a glance
Every formula is compared with the same canonical gelato standard and ingredient assumptions. Select a recipe to inspect or edit it above.
Inside eight core bandsOne or more flags
| Recipe | Version | Batch | Fat | Solids | Form. sugars | Total form. sugars | Lactose / water | PAC | POD | Core status |
|---|---|---|---|---|---|---|---|---|---|---|
| Proposed iteration 7 | 887 g | 8.6% | 37.3% | 19.0% | 24.0% | 7.9% | 25.63 | 14.37 | In band | |
| Proposed iteration 11 | 882 g | 8.9% | 37.5% | 14.8% | 19.3% | 7.1% | 26.26 | 13.04 | 3 flags | |
| Proposed iteration 8 | 889 g | 10.0% | 38.2% | 15.4% | 20.2% | 7.8% | 26.12 | 13.68 | 2 flags | |
| Proposed iteration 5 | 982 g | 12.0% | 43.0% | 19.4% | 23.9% | 7.9% | 25.74 | 14.96 | 1 flag | |
| Iteration 7 | 1503 g | 6.8% | 30.6% | 18.2% | 20.7% | 3.6% | 26.94 | 19.46 | 2 flags | |
| Iteration 5 | 1145 g | 6.7% | 34.7% | 18.6% | 21.7% | 4.7% | 24.04 | 18.84 | 2 flags | |
| Iteration 7 | 1216 g | 6.4% | 35.2% | 18.1% | 22.7% | 7.1% | 25.85 | 17.79 | 1 flag | |
| Iteration 5 · Next | 892 g | 11.2% | 40.5% | 15.2% | 19.7% | 7.5% | 23.10 | 14.92 | 3 flags | |
| Iteration 4 | 893 g | 10.2% | 40.5% | 15.1% | 20.3% | 8.7% | 24.01 | 14.79 | 1 flag | |
| Almond–hazelnut paste | 771 g | 8.0% | 42.7% | 23.7% | 28.1% | 7.6% | 29.92 | 23.90 | 4 flags | |
| Single formula | 649 g | 8.7% | 35.6% | 18.0% | 20.7% | 4.3% | 23.04 | 19.89 | 4 flags | |
| Iteration 3 | 1029 g | 8.9% | 34.4% | 16.1% | 20.9% | 7.3% | 20.32 | 15.01 | 3 flags | |
| Iteration 3 | 821 g | 11.9% | 41.3% | 18.5% | 22.4% | 6.7% | 21.53 | 15.98 | 1 flag | |
| Single formula | 795 g | 16.0% | 38.7% | 12.6% | 17.0% | 7.1% | 19.02 | 12.72 | 5 flags | |
| Latest half batch | 789 g | 11.5% | 38.1% | 16.3% | 19.8% | 5.6% | 21.55 | 16.57 | 4 flags | |
| Iteration 4 · Next | 941 g | 16.0% | 44.1% | 19.1% | 23.2% | 7.3% | 22.58 | 17.54 | 3 flags | |
| Corn-base formula | 932 g | 6.5% | 27.3% | 9.9% | 14.8% | 6.7% | 16.02 | 10.70 | 5 flags | |
| Iteration 2 | 886 g | 14.9% | 40.5% | 16.2% | 20.3% | 6.9% | 19.80 | 15.09 | 3 flags |
06 · Temperature
Freezing curve
Initial freeze is the modeled temperature where the first ice can begin to form; it is not the serving temperature. At -11°C, the curve estimates how much of the recipe’s water is frozen after the remaining liquid has become more concentrated.
First ice forms-3.03°Ctheoretical initial freeze
At -11°C69.5% of recipe water frozen
House-band center-10.3°C comparison, not a prescription
Ice in whole mix43.6%water fraction × frozen fraction
Why −11°C? It is the current Nujjy Pop serving assumption and can be changed above. The successful Vanilla is the practical calibration point.
Read the green band carefully. The 65–70% band is a house comparison aid. It is not a canonical law for every flavor.
What the curve cannot see. Air, draw temperature, ice-crystal size, cocoa butter, nut particles, stabilizer rheology, inclusions, and heat shock can make two recipes with the same curve scoop and melt differently.
Fraction of recipe water frozen (%)Temperature (°C)
Modeled freeze-concentration curve65–70% house comparison band-11°C selection
07 · Method and evidence
Equations, limitations & sources
The calculator is transparent about what it computes, what is a Nujjy Pop house choice, and what must still be proven by a batch.
Open the complete methodologyEquations · assumptions · caveats · references
Canonical standard
Every recipe is compared with the same broad finished-gelato ranges. They are anchored in published professional formulas and the successful Nujjy Pop Vanilla, then widened enough to compare milk, nut, chocolate, and dairy-fruit gelato without silently changing the ruler. They are formulation guardrails, not a legal definition or a guarantee of texture.
Composition equations
Component % = Σ(ingredient grams × component % ÷ 100) ÷ total mix grams × 100Total solids % = 100 − water %Lactose / water % = lactose grams ÷ water grams × 100PAC = Σ(ingredient grams × PAC factor ÷ 100) ÷ total grams × 100POD = Σ(ingredient grams × POD factor ÷ 100) ÷ total grams × 100The formulation-sugar column treats dried glucose-syrup carbohydrate solids as functional sweetener solids. It is deliberately different from a nutrition-label “total sugars” value.
Initial freezing point
SE = sucrose-equivalent grams × 100 ÷ liquid-water gramsΔT sugar = 0.00009(SE²) + 0.0612(SE)ΔT milk salts = 2.37 × MSNF grams ÷ liquid-water gramsC salt = salt grams × 100 ÷ liquid-water gramsΔT NaCl = 0.581855C + 0.0034889C² + 0.0004314C³Initial freezing point = −(ΔT sugar + ΔT milk salts + ΔT NaCl)This estimates the onset of ice formation. It does not predict when the batch is ready to draw, harden, temper, scoop, or serve.
Freeze-concentration curve
For each temperature, the calculator removes a trial fraction of water as ice, recalculates every dissolved component against the smaller liquid-water phase, and solves for the fraction whose freezing-point depression matches that temperature. At −11°C, the displayed result is the percentage of recipe water predicted to be frozen—not the percentage of the entire gelato that is ice.
Limitations
- The curve is an equilibrium estimate; batch-freezer kinetics and hardening time are not modeled.
- Overrun, density, crystal size, draw temperature, fat crystallization, cocoa butter, nut-paste particles, protein networks, hydrocolloid rheology, and temperature cycling can dominate perceived hardness and meltdown.
- An inclusion entered as an ingredient is treated as part of one uniform mix. Stracciatella chocolate should therefore be analyzed both as a base-only freeze curve and as a full-product composition.
- PAC and POD depend on ingredient factors. Fruit Brix, glucose syrup, chocolate, nut paste, dairy powder, salt, alcohol, and stabilizer values should be replaced with supplier specifications.
- Predictions become less reliable as the unfrozen phase becomes extremely concentrated. Use the far-cold end of the graph directionally and calibrate it against measured tub temperature and tasting.