Nuts, Seeds & Pastes
Dried Shredded Coconut vs Gianduia Paste in gelato
| Parameter | Dried Shredded Coconut | Gianduia Paste | Δ |
|---|---|---|---|
| Total Solids | 97% | 98% | +1 |
| Sugars | 7.4% | 40% | +32.6 |
| Fat | 64.5% | 38% | -26.5 |
| MSNF | 0% | 0% | 0 |
| Protein | 6.9% | 7% | +0.1 |
| POD (sweetening) | 7 | 39 | +32 |
| PAC (anti-freezing) | 7 | 43 | +36 |
Per 100 g of product. Δ = Gianduia Paste minus Dried Shredded Coconut. Verified against independent food-science sources on each ingredient page.
The difference that matters
Gianduia Paste has the higher anti-freezing power (PAC 43 vs 7), 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. Gianduia Paste sweetens more per gram (POD 39 vs 7), so you can dose less of it for the same perceived sweetness. Dried Shredded Coconut carries more fat (64% vs 38%), 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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