Milk, malted, dry mix, not reconstituted
See how Milk, malted, dry mix, not reconstituted affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Milk, malted, dry mix, not reconstituted is made up of 1.3% water, 0% fat, 72.7% sugars, and 0% alcohol.
Water | 1.28% |
Fat | 0% |
Sugars | 72.7% |
Lactose | 72.7% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
98.7%
MSNF
98.7%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
87.9%
Similar to 87.9 g of sucrose dissolved in 100g of water
Sweetness
Milk, malted, dry mix, not reconstituted is 11.63% as sweet as table sugar.
Relative sweetness
(Also known as POD)
11.63%
Nutrition
Milk, malted, dry mix, not reconstituted has 372 kcal per 100g.
| Calories | 372 kcal |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 93 g |
| Sugars | 72.7 g |
| Fiber | 0 g |
| Protein | 0 g |