Nuts, Seeds & Pastes
Biscoff vs Peanut Paste 100% in gelato
| Parameter | Biscoff | Peanut Paste 100% | Δ |
|---|---|---|---|
| Total Solids | 98% | 98.2% | +0.2 |
| Sugars | 37% | 4.9% | -32.1 |
| Fat | 37% | 49.7% | +12.7 |
| MSNF | 0% | 0% | 0 |
| Protein | 3.3% | 24.4% | +21.1 |
| POD (sweetening) | 37 | 4.9 | -32.1 |
| PAC (anti-freezing) | 40 | 4.9 | -35.1 |
Per 100 g of product. Δ = Peanut Paste 100% minus Biscoff. Verified against independent food-science sources on each ingredient page.
The difference that matters
Biscoff has the higher anti-freezing power (PAC 40 vs 5), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Biscoff sweetens more per gram (POD 37 vs 5), so you can dose less of it for the same perceived sweetness. Peanut Paste 100% carries more fat (50% vs 37%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range.
See the swap in a real recipe
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