MOLDA Ingredients for Ice Cream
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Transcript of MOLDA Ingredients for Ice Cream
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MOLDA Ingredients 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 or flavours
- 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 Juice Powder
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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 coloured Art.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 82°C; then homogenize• Cooling to 6°C and let ripe for
min. 4 hours• Add MOLDA Fruit Powder/-pieces and Citric Acid • Freezing
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Ice Cream with ...
2 % MOLDA Kiwi Pieces 9,5 mm Art.No. 8500190
2 % MOLDA Blueberries Art.No. 8500040
2 % MOLDA Raspberry Pieces 1,5 – 8 mm Art.No. 8500222
5 % MOLDA Marshmallows coloured Art.No. 8503330
2 % MOLDA Strawberry Powder Art.No. 8500009
2 % MOLDA Orange Pieces Art.No. 8500145
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Sorbet-Ice Cream with ...
1 % MOLDA Strawberry Pieces 9,5 mm Art.No. 8500035
1 % MOLDA Strawberry Powder Art.No. 8500009
1 % MOLDA Sour Cherry Pieces 0-15 mm Art.No. 8500080
1 % MOLDA Sour Cherry Fruit Powder Art.No. 8503080
2 % MOLDA Blueberries Art.No. 8500040
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Additional Ideas / Options:
- use of MOLDA Fruit Granulates in coating of ice cream
- chocolate coated fruit pieces, as crispy and tasty ingredient for new generation of premium ice cream