molda ingredients for ice-cream production

7/31/2019 MOLDA Ingredients for Ice-Cream Production

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MOLDAIngredients

for Ice Cream


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MOLDA Ingredients forIce Cream:

Advantages and Ideas (I.):

- by use of 2 % of MOLDA natural fruit powders you

can drop / reduce the usage of artificial colours orflavours

- fruit pieces can be felt as real pieces in the cream

not just as ice-cubes

- usage of dried ingredients does not need additional

technical equipment in plant design just mix with

other dry ingredients or add with a feeder in the final

process stage


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MOLDA Ingredients forIce Cream:

Advantages and Ideas (II.):

- easy storage and handling of dry ingredients

compared to fresh / frozen ingredients

- better control of water content (sometimes its

necessary to remember that dry ingredients are

water-free) allows controlled formation of ice crystals

and gives more freedom for development of innovative

recipes (like e.g. Mascarpone, Honey, etc.)

- another application field in ice-cream production is

the use of dried ingredients in premium chocolate- /

fat-filling-based coatings like e.g. White Chocolate-

Yoghurt-Strawberry


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MOLDA Ingredients forIce Cream

Fruits / Fruit Granulates /Fruit Powders

Milk Products

Special Products


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Fruits

Whole Fruits

Fruit Pieces

Fruit Granulate

Fruit Powder

Fruit JuicePowder


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Dairy Products

Cream Powder Art.No. 8404900

Yoghurt Powder Art.No. 8402280

Quark Powder Art.No. 8401500

Mascarpone Powder Art.No. 8402231


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Special Products

Dulce de Leche Art.No. 8500545

Honey Powder 60% Art.No. 8500840

Red Wine Powder Art.No. 8407500

Marshmallows colouredArt.No. 850330


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Base Recipe

Water 40,39 %

Dairy Cream, 30 % Fat 26,70 % Sugar 13,11 %

Skim milk powder 11,00 %

Glucose 45 04,00 %

MOLDA Fruit Powder/-pieces 02,00 %

Maltodextrine 02,00 % Stabilizer-Compound 00,50 %

Citric Acid 00,30 %

Fruit-Ice Cream 8% Milk Fat


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Base Recipe

Water 63,20 %

Sugar 22,00 % Glucose 45 12,00 %

MOLDA Fruit Powder/-pieces 02,00 %

Stabilizer-Compound 00,50 %

Citric Acid 00,30 %

Sorbet-Ice Cream with Fruit


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Processing

Solve Glucose in water

Add cream

Mix powder components

and stir

Heat to 82C; then

homogenize

Cooling to 6C and let ripe formin. 4 hours

Add MOLDA Fruit Powder/-pieces

and Citric Acid

Freezing


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Ice Cream with ...

2 % MOLDA Kiwi Pieces9,5 mm Art.No.8500190

2 % MOLDA BlueberriesArt.No. 8500040

2 % MOLDA RaspberryPieces 1,5 8 mmArt.No. 8500222

5 % MOLDA MarshmallowscolouredArt.No. 8503330

2 % MOLDA StrawberryPowderArt.No. 8500009

2 % MOLDA Orange PiecesArt.No. 8500145


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Sorbet-Ice Cream with ...

1 % MOLDA StrawberryPieces 9,5 mmArt.No. 8500035

1 % MOLDA StrawberryPowderArt.No. 8500009

1 % MOLDA Sour CherryPieces 0-15 mmArt.No. 8500080

1 % MOLDA Sour CherryFruit PowderArt.No. 8503080

2 % MOLDA BlueberriesArt.No. 8500040


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Additional Ideas / Options:

- use of MOLDA Fruit Granulates in

coating of ice cream

- chocolate coated fruit pieces, ascrispy and tasty ingredient for new

generation of premium ice cream

molda ingredients for ice-cream production

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