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MOLDA Ingredients for Ice Cream

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 .by use of 2 % of MOLDA natural fruit powders you can drop / reduce the usage of artificial colours or flavours .): .MOLDA Ingredients for Ice Cream: Advantages and Ideas (I.fruit pieces can be felt as real pieces in the cream – not just as “ice”-cubes .

MOLDA Ingredients for Ice Cream: Advantages and Ideas (II.another application field in ice-cream production is the use of dried ingredients in premium chocolate. etc./ fat-filling-based coatings like e.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. “White ChocolateYoghurt-Strawberry” .easy storage and handling of dry ingredients compared to fresh / frozen ingredients .g. Mascarpone.): .g.) . Honey.

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 .

No.No. 8401500 Art. 8402231 .No.Dairy Products Cream Powder Yoghurt Powder Quark Powder Mascarpone Powder Art. 8404900 Art. 8402280 Art.No.

No. 850330 .No.No. 8407500 Marshmallows coloured Art. 8500545 Honey Powder 60% Art.Special Products Dulce de Leche Art.No. 8500840 Red Wine Powder Art.

30 % Fat Sugar Skim milk powder Glucose 45° MOLDA Fruit Powder/-pieces Maltodextrine Stabilizer-Compound Citric Acid 40.70 % 13.00 % 02.30 % .00 % 04.00 % 00.50 % 00.Base Recipe Fruit-Ice Cream 8% Milk Fat – – – – – – – – – Water Dairy Cream.11 % 11.39 % 26.00 % 02.

00 % 12.20 % 22.00 % 02.00 % 00.30 % .Base Recipe Sorbet-Ice Cream with Fruit – – – – – – Water Sugar Glucose 45° MOLDA Fruit Powder/-pieces Stabilizer-Compound Citric Acid 63.50 % 00.

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

2 % MOLDA Kiwi Pieces 9..Ice Cream with .No. 8500009 2 % MOLDA Raspberry Pieces 1.No. 8500040 2 % MOLDA Strawberry Powder Art.5 mm Art.No. 8503330 2 % MOLDA Blueberries Art.5 – 8 mm Art. 8500190 5 % MOLDA Marshmallows coloured Art.. 8500222 2 % MOLDA Orange Pieces Art.No.No.No. 8500145 .

No. 8500035 1 % MOLDA Strawberry Powder Art.Sorbet-Ice Cream with . 8503080 2 % MOLDA Blueberries Art.5 mm Art. 8500040 .No.. 8500009 1 % MOLDA Sour Cherry Pieces 0-15 mm Art.No..No.No. 8500080 1 % MOLDA Sour Cherry Fruit Powder Art. 1 % MOLDA Strawberry Pieces 9.

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 .