Stabilizer >> Dairy >> Flan


Industrially Prepared food



Flans (Puddings) are traditional gellified milk desserts, sold ready to eat or in powder preparetion stable at room temperature. Their texture ranges according to each market, from hard and brittle to soft and creamy.


Process flow chart

Premix dry ingredients
Dispersion in cold milk (check pH)
Preheating 70'C to 80'C
Homogenisation 120-150bars
Cooling to 70'C - 80'C Fill into pot
Addition of caramel sauce possible


Suggested recipe for Vanilla Flan :

Ingredients Percentage
Suger 9.0 - 12.0 %
Starch (native maize starch) 1.0 - 2.0 %
Robertet Stabilizer 0.2 -0.4 %
Robertet Vanillin 0.01 %
Colour As required
Milk Up to 100%



Benefits of using Robertet stabilizer:

Features Manufacturer End user benefits
Good compatibility with starch


Range of products possible with minimal recipe change

Wide range of textures and flavours available Innovations on a traditionnal product
Protein protection during heat treatment Homogenous stable product Smooth mouthfeel Shiny appearance
Synersis control Good hermal shok resistance Consistent product quality troughout shelf-life
Low hot viscosity

Improve heat transfer

Easy pumping

Good resistance to melting
Easy to use Produced in Iran lower stock Food safety