MOLDA Ingredients for Ice Cream

MOLDA Ingredients forIce 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 forIce 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 Chocolate-Yoghurt-Strawberry”

MOLDA Ingredients forIce 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 Art.No. 8404900

Yoghurt Powder Art.No. 8402280

Quark Powder Art.No. 8401500

Mascarpone Powder 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

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

Fruit-Ice Cream 8% Milk Fat

Base Recipe

– Water 63,20 % – Sugar 22,00 % – Glucose 45° 12,00 %– MOLDA Fruit Powder/-pieces 02,00 %– Stabilizer-Compound 00,50 %– Citric Acid 00,30 %

Sorbet-Ice Cream with Fruit

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. 4 hours• Add MOLDA Fruit Powder/-pieces and Citric Acid • Freezing

Ice Cream with ...

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

2 % MOLDA Blueberries Art.No. 8500040

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

5 % MOLDA Marshmallows coloured Art.No. 8503330

2 % MOLDA Strawberry Powder Art.No. 8500009

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