Description
Italian Chocolate Soft Serve – Premium Ice Cream Base
Italian chocolate soft serve premium ice cream base by Gofrex offers a comprehensive solution for professional gastronomy. This blend enables quick preparation of velvety, creamy ice cream with an intense chocolate flavor. The product is used in restaurants, cafes, and ice cream shops to create high-quality Italian-style desserts. The preparation recipe is simple—requiring only the addition of water to the base mix.
The blend contains carefully selected ingredients, including sugar, whole and skimmed milk powder, coconut fat, low-fat cocoa powder, and stabilizers. The mixing ratio is 1 kg of mix to 2 liters of water, allowing for economical use of the product. The finished mixture has an excellent consistency that makes it easy to dispense ice cream into cups or cones.
Features and Benefits
The chocolate ice cream base stands out for its high-quality ingredients and ease of application. The blend uses natural dairy ingredients without artificial additives, ensuring an authentic taste. The cocoa powder added to the recipe provides an intense chocolate aroma and distinctive color.
Main product advantages:
- Simple recipe requiring only water
- Velvety and creamy texture of the finished product
- Intense chocolate flavor thanks to high-quality cocoa
- Economical mixing ratio of 1:2
- Stable consistency facilitating portioning
- Long shelf life when stored in a dry place
- Versatile application in various machines
The product also features excellent aeration, allowing for a light, fluffy ice cream structure while maintaining smoothness. The blend dissolves quickly in water due to fine sugar, significantly easing preparation.
The high-quality coconut fat in the formula ensures proper texture and thermal stability of the ice cream. Milk proteins and milk powder give the product its characteristic milky flavor and nutritional value.
Benefits for the Gastronomy Industry
The base mix brings significant operational benefits for professional gastronomy, especially regarding time and cost savings in preparation.
Economic and operational benefits:
- Minimizing dessert preparation time
- Avoiding the need to store multiple ingredients
- Standardizing final product quality
- Saving storage space
- Reducing risk of recipe errors
- The ability to quickly increase production volume
The use of this ready-made base allows restaurants and cafes to offer high-quality Italian soft serve without investing in specialized pastry knowledge. Consistent product quality ensures repeatable flavor, which is crucial for building customer loyalty.
The product also allows for the creation of various flavor variants by adding sauces, nuts, or fruits to the prepared base. The stable consistency enables storing the prepared mixture in a refrigeration unit for up to 24 hours.
Specifications and Technical Data
The chocolate ice cream base features precisely defined technical parameters and nutritional composition. The product meets the food industry’s quality and safety requirements.
| Parameter | Value |
|---|---|
| Net weight | 2 kg / 5 × 2 kg / 15 × 2 kg |
| Flavor | Chocolate |
| Mixing ratio | 1 kg of mix: 2 L of water |
| Yield | 3 kg of finished base from 1 kg of mix |
| Mixing time | 15 minutes |
| Storage temperature | 0-5°C |
| Mix shelf life | 24 hours after preparation |
| Manufacturer | Gofrex |
Nutritional values per 100 g of dry product:
- Energy: 1988 kJ/469 kcal
- Fat: 20 g (of which saturated: 17 g)
- Carbohydrates: 59 g (of which sugars: 52 g)
- Fiber: 4.1 g
- Protein: 12 g
- Salt: 0.57 g
Ingredients include sugar, skimmed milk powder, fully hydrogenated coconut fat, whole milk powder, reduced-fat cocoa powder, glucose syrup, modified starch, glucose, stabilizer guar gum, milk proteins, and flavoring. The product may contain trace amounts of eggs and soy.
Preparation requires dissolving the contents of the package in an appropriate amount of drinking water, mixing until a uniform emulsion is obtained, and letting it stand for 15 minutes before pouring through a sieve into the machine.
Properties of ingredients and nutritional value
Cocoa powder is a key ingredient of the mix, providing not only its characteristic flavor but also valuable nutrients. Cocoa contains high concentrations of magnesium (about 500 mg/100 g), iron (13 mg/100 g), and potassium (1500 mg/100 g).
The active components of cocoa include flavonoids, theobromine, and polyphenols with antioxidant effects. These compounds protect cells from oxidative stress and support the circulatory system. Cocoa also provides protein (19-22g/100 g) and dietary fiber (30-33g/100 g).
Milk powder supplies high-quality proteins and calcium essential for proper body function. This ingredient gives ice cream its characteristic creamy texture and milky taste. Milk proteins also serve a stabilizing role, influencing the structure of the finished product.
Coconut fat in fully hydrogenated form ensures proper consistency and thermal stability of the ice cream. This ingredient is characterized by a high content of saturated fatty acids that give the product the desired texture.
Application in various types of machines
The base mix demonstrates versatility for use in different types of soft serve ice cream machines. The product works effectively both in smaller countertop units and professional industrial machines.
Gravity machines utilize natural flow of the mix, which requires an appropriate product consistency. The chocolate base dissolves evenly, ensuring smooth flow without nozzle clogging. Stabilizers in the formula prevent ingredient separation during long-term storage in the tank.
Pump machines require proper mix density for correct operation of the pumping system. The consistency of the prepared base meets technical requirements for most professional equipment. Uniformity of the mix eliminates risk of damage to pumping mechanisms.
The prepared mix also features excellent aeration properties, allowing achievement of desired air incorporation in ice cream across various machine types. The product’s thermal stability enables operation under varying temperature conditions.
Storage and food safety
Proper storage of the base mix is crucial to maintaining product quality and safety. The dry product should be stored in a dry, cool place away from sources of moisture.
The prepared mixture must be stored at a temperature of 0-5°C for a maximum of 24 hours. Exceeding this time may lead to a deterioration in the microbiological quality of the product. It is recommended to use the entire prepared portion within 24 hours.
Safety requirements include adhering to hygiene rules during the preparation and handling of the mixture. The use of clean drinking water is mandatory to maintain microbiological quality. Mixing tools should be thoroughly washed and disinfected.
The product may contain allergens in the form of milk and trace amounts of eggs and soy. This information must be considered in menu planning and communication with customers suffering from food allergies. Maintaining the cold chain ensures the preservation of organoleptic properties and product safety.
