Suggested Recipe

The information and recommendations contained herein are to the best of our knowledge reliable. However, nothing herein is to be construed as a warranty or representation in respect of safety in use, efficacy or otherwise, including freedom from patent infringement. Users should make their own tests for their particular purpose. We cannot accept any liability for any loss, damage or infringement arising from the use of the information and recommendation contained herein.

Yoghurt Ice Cream (from Fresh Milk and Cream) Laboratory Preparation

INGREDIENTS BATCH WEIGHT,

g COMPOSITION,

%

Fresh Milk 320.00 32.00

Fresh Cream 300.00 30.00

Diadem IC1335 5.00 0.5

Yoghurt (drinkable or set) 300.00 30.00

Sucrose 75.00 7.50

FORGEMS PRODUCT:

DiademTM IC1335

PROCEDURE: 1. Pre-heat fresh milk to 40-45⁰C.

2. Premix DIADEM IC1335 and sugar, and disperse in the fresh milk.

3. Heat up to 70⁰C with continuous agitation to ensure complete dissolution, no lumps.

4. Add fresh cream and yoghurt, pasteurize to 80⁰C

5. Homogenize at 2,500psi (1st stage at 1500psi, 2nd stage at 1000psi).

6. Cool below 10⁰C and age for 2 to 4 hours.

Suggested Recipe

The information and recommendations contained herein are to the best of our knowledge reliable. However, nothing herein is to be construed as a warranty or representation in respect of safety in use, efficacy or otherwise, including freedom from patent infringement. Users should make their own tests for their particular purpose. We cannot accept any liability for any loss, damage or infringement arising from the use of the information and recommendation contained herein.

7. Mix/agitate and add desired flavors/colors .

8. Freeze in batch type freezer/continuous freezer.

9. While filling-in tubs, add inclusions/variagates (fruits, nuts, cake bits, sauces).

10. Place in blast freezer or freeze overnight in freezer for hardening.

11. Scoop in cones or ice cream cup/platter. Serve.