Dairy industry
Recipe 314
Confectionery coating for ice cream. Suitable for glazing ice cream made on a eskimo generator. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa powder 12%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 57,16 ± 3 |
| Mass sugar percentage, % | 31,18± 3 |
| Mass moisture percentage, % | 0,47 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Recipe 116
Confectionery coating for ice cream. Suitable for glazing ice cream made on a popsicle generator and extrusion line. The coating creates on the body of the ice cream fragile layer with a thickness of 18%. It can be made with the addition of various additives (chopped nuts, peanuts, flavors (“Almond”, “Filbert”, “Orange”)
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa mass, cocoa powder 3%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 59,17 ± 3 |
| Mass sugar percentage, % | 28,04± 3 |
| Mass moisture percentage, % | 0,66 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Recipe 310
White confectionery coating to cover the ice cream. Suitable for glazing ice cream made on a eskimo generator. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160-180 |
| Mass fat percentage, % | 61,39 ± 3 |
| Mass sugar percentage, % | 29,03 ± 3 |
| Mass moisture percentage, % | 0,48 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Recipe 120
Chocolate confectionery coating to cover the ice cream. Suitable for glazing ice cream made on the extrusion line. The coating creates on the body of the ice cream fragile layer with a thickness of 18%.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa liquor, cocoa powder 5%, equivalent of cocoa butter, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 160 – 180 |
| Mass fat percentage, % | 59,12 ± 3 |
| Mass sugar percentage, % | 31,38 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
corrugated box with polyethylene liner 25 kg
Rrcipe 321
Confectionery coating for ice cream. Used for spraying waffles and cups. Creates a barrier, prevents disintegration and salting of wafer cones and cups.
Formulation:
vegetable fat (coconut oil, sunflower oil), sugar, cocoa powder 10%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 24-26 |
| Viscosity, сP | 450-480 |
| Mass fat percentage, % | 46,05 ± 3 |
| Mass sugar percentage, % | 44,17 ± 3 |
| Mass moisture percentage, % | 0,55 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 20 kg
