Chocolate & Cocoa
Milk Chocolate 33.7% vs Milk Chocolate 40% in gelato
| Parameter | Milk Chocolate 33.7% | Milk Chocolate 40% | Δ |
|---|---|---|---|
| Total Solids | 100% | 99% | -1 |
| Sugars | 43% | 38% | -5 |
| Fat | 36% | 40% | +4 |
| MSNF | 16% | 17% | +1 |
| Protein | 7% | 6% | -1 |
| POD (sweetening) | 44 | 39.5 | -4.5 |
| PAC (anti-freezing) | 51 | 47.3 | -3.7 |
Per 100 g of product. Δ = Milk Chocolate 40% minus Milk Chocolate 33.7%. Verified against independent food-science sources on each ingredient page.
The difference that matters
Milk Chocolate 33.7% and Milk Chocolate 40% 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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