Nuts, Seeds & Pastes
Gianduia Paste vs Roasted Peanut in gelato
| Parameter | Gianduia Paste | Roasted Peanut | Δ |
|---|---|---|---|
| Total Solids | 98% | 98% | 0 |
| Sugars | 40% | 5% | -35 |
| Fat | 38% | 50% | +12 |
| MSNF | 0% | 0% | 0 |
| Protein | 7% | 24% | +17 |
| POD (sweetening) | 39 | 5 | -34 |
| PAC (anti-freezing) | 43 | 5 | -38 |
Per 100 g of product. Δ = Roasted Peanut minus Gianduia Paste. 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 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. Gianduia Paste sweetens more per gram (POD 39 vs 5), so you can dose less of it for the same perceived sweetness. Roasted Peanut carries more fat (50% 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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