Description
Premium Creamy Italian Ice Cream Base
This professional Premium ice cream base provides a comprehensive solution for industrial production of Italian soft serve ice cream. The blend contains carefully selected ingredients such as whole milk powder, coconut fat, and stabilizers that guarantee a velvety texture. The ratio of 2 kg of powder to 4 liters of water ensures efficient production of high-quality soft serve ice cream. The recipe was developed with ease of use and maximum efficiency in food service outlets in mind.
The product is characterized by simple preparation and mixture stability in refrigeration equipment. Stabilizers in the formula prevent water crystallization and maintain a uniform structure throughout the day. The base allows easy shaping of ice cream into cones and serving directly from the machine. The creamy flavor and smooth texture make the product popular among consumers.
Features and Benefits
The base mix ensures consistent ice cream quality with minimal labor input. Stabilizers in the formula eliminate the problem of ice crystallization, guaranteeing a smooth texture during extended storage. The high content of milk protein and milk fats contributes to a rich flavor and creamy consistency of the finished product.
Main product advantages:
- Simple recipe requiring only the addition of water
- Stable emulsion resistant to separation
- Velvety consistency ideal for shaping
- High yield: 1 kg of powder produces 3 liters of ice cream
- Long shelf life of the prepared mixture in the refrigerator
- Versatility across various types of soft serve machines
- Rich creamy flavor without artificial additives
- Easy operation even during high traffic periods
Premium ingredients ensure product stability at high temperatures. Guar gum acts as a natural thickener, while modified starch provides structural elasticity. A combination of different sugars creates a harmonious flavor profile without excessive sweetness.
Benefits for the Food Service Industry
The use of this ready-made base significantly simplifies the ice cream production process in industrial kitchens. It eliminates the need to weigh individual ingredients and mix them in precise proportions.
Benefits for food service businesses:
- Reduction in preparation time by 70% compared to traditional recipes
- Consistent quality parameters regardless of staff skill level
- Lower storage costs due to long product shelf life
- The ability to prepare large batches without quality loss
- Increased profitability thanks to high product margins
- Flexibility in production planning due to mixture stability
- Compliance with HACCP sanitary requirements for the food industry
- Minimized raw material waste through precise proportions
Professional ice cream shops gain a competitive advantage through consistent quality of served ice cream. Customers can expect identical texture and flavor regardless of time of day or workload intensity.
Specification and Technical Data
The product has been designed in accordance with food industry standards and food safety requirements. The physicochemical parameters have been optimized to achieve the best organoleptic properties of the ice cream.
| Parameter | Value |
|---|---|
| Net weight: | 2 kg / 5 × 2 kg / 15 × 2 kg |
| Flavor: | Natural creamy |
| Yield: | 1 kg powder = 3 liters of ice cream |
| Mixing ratio: | 2 kg + 4 liters of water |
| Preparation time: | 15 minutes + mixing |
| Storage temperature: | Dry and cool place |
| Manufacturer: | Gofrex |
Nutritional values per 100 g of finished product:
Energy: 2004kJ (477 kcal) Fat: 19 g (saturated fatty acids: 15 g) Carbohydrates: 85 g (sugars: 58 g) Fiber: 0.5 g Protein: 11 g Salt: 0.51 g.
The formulation was developed considering the technological properties of individual ingredients. Skimmed milk powder provides structural proteins, while coconut fat ensures the proper consistency at low temperatures.
Preparation technology and application
The base mix preparation process has been optimized for simplicity and reliability under industrial conditions. The standardized procedure guarantees consistent results regardless of the machine operator’s experience.
The preparation begins by dissolving 2 kilograms of powder in 4 liters of potable water at room temperature. Mixing should be vigorous for 2-3 minutes until a completely homogeneous emulsion is obtained. Then the mixture is left to rest for 15 minutes, allowing the ingredients to fully hydrate and form a stable structure.
The final step is straining the mixture through a fine sieve to remove any lumps. The prepared base is poured into the machine’s tank, which automatically controls temperature and aeration. The cooling system lowers the temperature to -6°C while simultaneously introducing air to achieve the characteristic lightness of Italian-style ice cream.
Ingredients and functional properties
The ingredient composition was selected considering their synergistic effects on texture and ice cream durability. Each component serves a specific technological function, influencing the final product’s properties.
Sugar is the main sweetening and preserving ingredient, lowering the freezing point of the mixture. Whole milk powder provides milk fats responsible for creamy flavor and smooth texture.
Modified starch acts as a stabilizer, preventing water separation during melting.
Fully hydrogenated coconut fat features an optimal melting point, ensuring that the ice cream maintains proper consistency across a wide temperature range. Guar gum, as a natural hydrocolloid, increases mixture viscosity and improves aeration properties. Milk proteins strengthen foam structure, extending the shelf life of served portions.
