MOLDA Ingredients for Ice Cream

MOLDA Ingredients for Ice 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

MOLDA Ingredients for Ice 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 ChocolateYoghurt-Strawberry

MOLDA Ingredients for Ice Cream

Fruits / Fruit Granulates / Fruit Powders

Milk Products

Special Products

Fruits
Whole Fruits

Fruit Pieces

Fruit Granulate

Fruit Powder

Fruit Juice Powder

Dairy Products

Cream Powder Yoghurt Powder Quark Powder Mascarpone Powder

Art.No. 8404900

Art.No. 8402280

Art.No. 8401500

Art.No. 8402231

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

Base Recipe
Fruit-Ice Cream 8% Milk Fat
Water Dairy Cream, 30 % Fat Sugar Skim milk powder Glucose 45 MOLDA Fruit Powder/-pieces Maltodextrine Stabilizer-Compound Citric Acid 40,39 % 26,70 % 13,11 % 11,00 % 04,00 % 02,00 % 02,00 % 00,50 % 00,30 %

Base Recipe
Sorbet-Ice Cream with Fruit
Water Sugar Glucose 45 MOLDA Fruit Powder/-pieces Stabilizer-Compound Citric Acid 63,20 % 22,00 % 12,00 % 02,00 % 00,50 % 00,30 %

Processing
Solve Glucose in water Add cream Mix powder components and stir Heat to 82C; then homogenize Cooling to 6C and let ripe for min. 4 hours Add MOLDA Fruit Powder/-pieces and Citric Acid Freezing

Ice Cream with ...

2 % MOLDA Kiwi Pieces 9,5 mm Art.No. 8500190 5 % MOLDA Marshmallows coloured Art.No. 8503330

2 % MOLDA Blueberries Art.No. 8500040

2 % MOLDA Strawberry Powder Art.No. 8500009

2 % MOLDA Raspberry Pieces 1,5 8 mm Art.No. 8500222

2 % MOLDA Orange Pieces Art.No. 8500145

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

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