Nuts, Seeds & Pastes
Biscoff vs Gianduia Paste in gelato
| Parameter | Biscoff | Gianduia Paste | Δ |
|---|---|---|---|
| Total Solids | 98% | 98% | 0 |
| Sugars | 37% | 40% | +3 |
| Fat | 37% | 38% | +1 |
| MSNF | 0% | 0% | 0 |
| Protein | 3.3% | 7% | +3.7 |
| POD (sweetening) | 37 | 39 | +2 |
| PAC (anti-freezing) | 40 | 43 | +3 |
Per 100 g of product. Δ = Gianduia Paste minus Biscoff. Verified against independent food-science sources on each ingredient page.
The difference that matters
Biscoff and Gianduia Paste sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
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