Stabilizer >> Dairy >> Ice cream

 

ICE CREAM

 

Description

Moulded and extruded novelties, stick bars, cups, cones, take-home,bulks and pre-portioned ice cream shapes are diversified innovations using various technology,formulations and selected ingredients.Consumers can find a wide range of products developed for their personal taste. The “innovation challenge” is to satisfy the neverending expectations for more creamy and fancy products with better heat-shock resistance and longer shelf life. This challenge requires a continuous evolution of technology & expertise.

 

Technology

1.  Heat water and milk solids non fat powder up to 60°C.
2.  Add saccharose, Robertet Stabilizer, corn syrup and pre-melted milk or veg. fat under continuous high speed agitation.
3.  Heat to 65°C and keep the mix at this temp. for 15 minutes.
4.  Homogenize at 72°C in 2-steps with 160/40 bar pressure
5.  Pasteurize at 85°C for 40 seconds.
6.  Cool to 4°C and age the mix for minimum 3 hours.
7.  Add flavour and colour prior to freezing

 

Robertet Global Portfolio

Robertet is today the major food ingredients blender in Middle East:

• Over 10 years experience
• Strang frozen dairy know-how
• Flavours expertise (Robertet France one of the leadders)

 

Benefits of using Robertet stabilizing systems

•  Better melt down resistance with high shelf life stability.
•  Texture control through different formulated systems.
•  Creaminess improvement.
•  Cost optimization through special adapted stabilizing systems  (to partially substitute whey powder concentrate for skim milk powder).
•  Dust free products, with improved dispersion & solubility.

 

Ice Cream Flow Chart - Production

Weighing raw material
Add liquid raw material in the batch pasteuriser
Turn the pasteuriser on
Add at 40 solid ingredients
Low pasteurisation 65 C 30 min./ High pasteurisation 85 C 1 min
Homogenisation at 75 C
To cool down to +4 C
Ageing max. 148 hours
Freezing the mix till -8 C / -9 C
Hardening in blast freezer till -18 C in the core of ice cream
Storage at -18 C or tempering in a pre-cabinet display
Cabinet display at about -13 C / -14 C

 

 

Standard Recipe & process description:

 

Example of 8% milk or veg. fat

        Water                                             63.00%

        Milk solids non fat                          10.00%

        Saccharose                                    12.00%

        Robertet Stabilizer                          0.50%

        Corn syrup 42DE, 80% ts              6.00%

        Milk or veg. fat                              8.00%

        Food colour and flavour                 0.50%

       Total                                               100.00%

 

Technology

1.  Heat water and milk solids non fat powder up to 60°C.
2.  Add saccharose, Robertet Stabilizer, corn syrup and pre-melted milk or veg. fat under continuous high speed agitation.
3.  Heat to 65°C and keep the mix at this temp. for 15 minutes.
4.  Homogenize at 72°C in 2-steps with 160/40 bar pressure
5.  Pasteurize at 85°C for 40 seconds.
6.  Cool to 4°C and age the mix for minimum 3 hours.
7.  Add flavour and colour prior to freezing

 

Robertet Solution provider

If the current range of products do not fulfill your requirements regarding flavor release, texture and cost,or if you have any specific questions regarding the products hand how to use them,our Tech service and Application Laboratories are available to support you and if necessary to design your personalized solution.
Our laboratories are well equipped to carry out practical application tests on pilot plant equipment simulating large-scale production methods.

 

*: Fat meaning milk or vegetable fat