Description
Strawberry Italian Ice Cream – Premium Ice Cream Base
The professional Premium strawberry ice cream base from Gofrex enables the production of authentic Italian ice cream with its characteristic velvety texture. The base mix contains selected dairy ingredients, natural beet coloring, and strawberry flavors that provide an intense taste. The product is primarily intended for the foodservice industry, ice cream shops, and soft-serve outlets.
The recipe was developed for maximum ease of preparation, requiring only the addition of water in a 1:2 ratio. Modified starch and stabilizer E466 ensure the perfect texture of the ice cream, which is easy to swirl and holds its shape for a long time. A high content of milk proteins and coconut fat guarantees the creamy consistency typical of genuine Italian ice cream. Natural betanin as a coloring agent gives the product an appetizing pink color without artificial additives.
Features and Benefits
The Gofrex Premium Strawberry Italian Ice Cream stands out with exceptional technological and flavor properties. The product was created according to an advanced recipe that allows obtaining ice cream with the texture characteristic of Italian gelato and soft-serve ice cream.
Main product features:
- Simple recipe requiring only the addition of water
- Velvety and creamy consistency of finished ice cream
- Fast preparation process in 15 minutes
- Stable structure resistant to melting
- Natural betanin coloring from beetroot
- Intense strawberry aroma
- High yield from one portion of mix
- The ability to store the prepared mix for 24 hours
- Easy to swirl into cones and cups
- Professional quality dairy ingredients
The stabilizers and emulsifiers contained in the mix ensure ideal aeration of the ice cream. This process is key to achieving the characteristic lightness of Italian ice cream. Aeration can range from 33% to 45% of the finished product’s volume.
The high quality of ingredients directly translates into the organoleptic properties of the finished ice cream. Whole milk and skimmed milk powder come from trusted suppliers. Fully hydrogenated coconut fat ensures structural stability at various storage temperatures.
Benefits for the Foodservice Industry
The professional Premium ice cream base provides ice cream shops and foodservice points with a solution that optimizes the production process while maintaining the highest quality of the final product.
Economic and operational benefits:
- Significant time savings in mixture preparation
- Elimination of the need to purchase and store fresh ingredients
- Guaranteed consistency of taste and texture
- High product yield from a single package
- Long shelf life in dry form
- Ability to prepare different portions according to demand
- Ease of storage under standard warehouse conditions
- Reduction of losses related to spoilage of fresh ingredients
The Premium base mix allows flexible management of ice cream production. The ready emulsion can be stored in the refrigerator for 24 hours without loss of properties. It enables preparing the appropriate amount of product according to current demand.
Specifications and Technical Data
Detailed technical parameters of the product have been developed in accordance with food industry requirements and food safety standards applicable in the European Union.
| Parameter | Value |
|---|---|
| Net weight | 2 kg / 5 × 2 kg / 15 × 2 kg |
| Mixing ratio | 1 kg of mix: 2 L of water |
| Preparation time | 15 minutes |
| Storage temperature | 0-5°C (ready mixture) |
| Manufacturer | Gofrex |
| Energy per 100 g | 2015 kJ / 490 kcal |
| Fat | 20 g (of which saturated 17 g) |
| Carbohydrates | 65 g (of which sugars 57 g) |
| Protein | 9.7 g |
| Salt | 0.57 g |
| Fiber | 0.3 g |
The product composition is based on high-quality dairy ingredients and natural additives. Sugar is the main carbohydrate providing sweetness and structure. Skimmed milk powder and whole milk powder supply the proteins needed for consistency.
Fully hydrogenated coconut fat ensures the product’s thermal stability. Modified starch acts as a natural thickener. Glucose syrup and glucose affect the texture and prevent crystallization. Stabilizer E466 is microbial cellulose that provides structural cohesion for the ice cream.
Production Process and Manufacturing Technology
The technology for producing Italian-style ice cream differs significantly from methods used for traditional scoop ice cream. A key element is controlled mixture temperature and intensive aeration during the freezing process.
Production begins by dissolving 2 kg of the mix in 4 liters of drinking water at room temperature. Thorough mixing to achieve a uniform emulsion eliminates lumps and ensures even distribution of ingredients. A resting period of 15 minutes allows full hydration of ingredients and stabilization of the structure.
Straining through a sieve before introducing into the machine removes any impurities and undissolved particles. This step is especially important to maintain mixture fluidity within the device system. The mixture temperature in the machine is kept higher than with traditional ice creams, enabling characteristic aeration.
The aeration mechanism introduces air into the mixture during freezing. The intensity of this process determines the final texture of the ice cream. Proper aeration provides the lightness and fluffiness typical of soft Italian-style ice cream. This process requires specialized equipment equipped with temperature control systems and aerating mixers.
Active Ingredients and Nutritional Values
Each ingredient in the base mix serves a specific technological function affecting the properties of the final product. Sugar not only provides sweetness but also influences the crystalline structure of the ice cream and its resistance to melting.
Skimmed milk powder and whole milk powder are sources of high-quality milk proteins. These proteins form a gel structure supporting ice cream consistency. Caseinates and whey present in milk affect smoothness and flavor of the final product. Additionally, milk proteins increase the nutritional value of the ice cream.
Fully hydrogenated coconut fat features a high melting point. This property ensures stability of the ice cream at higher temperatures. At the same time, coconut fat gives the product a characteristic smoothness without affecting strawberry flavor. The saturated fatty acid content is 17 g per 100 g of product.
Glucose syrup and glucose act as anti-crystallization agents. They prevent formation of large ice crystals that negatively impact texture. Simultaneously, these carbohydrates influence mixture viscosity and its behavior during freezing. Total carbohydrate content is 65 g per 100 g, with sugars accounting for 57 g.
Application in Various Sales Formats
The versatility of the Premium base mix allows it to be used in a variety of ice cream sales formats. The product’s consistency enables scooping ice cream into waffle cones, disposable cups, and reusable containers.
Stationary ice cream shops can use the product to serve ice cream directly from the machine. Its distinctive texture allows for creating tall portions with a stable structure. The ice cream maintains its shape for a long time, which is especially important in high ambient temperatures. The ability to decorate with toppings makes the product suitable for premium sales.
Seasonal sales points, such as kiosks by the seaside or in amusement parks, appreciate the ease of preparation and long shelf life of the mix. The absence of a need to store fresh ingredients eliminates risks associated with inconsistent electricity supply. The dry mix does not require special transportation conditions.
Event catering and mass event services can prepare large quantities of the mix in advance. The ability to store the ready emulsion for 24 hours allows for better work organization. High yield from a single package enables efficient cost calculation and inventory planning.
