END PRODUCTS and APPLICATIONS
- Ice creams,
- Frozen yoghurts,
- Sorbets,
- Sherbets
RESOURCES SUITED TO THE DEVELOPMENT OF YOUR PROJECTS
Our pilot plant, fully equipped to produce ice-cream and frozen desserts, assess and guarantees the organoleptical and functional properties of our ingredients in your end products.
Our pilot plant is at your disposal to test the behaviour of Procream ingredients into your recipes and in accordance with your production specifications.
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Functional dairy ingredients for:
ICE-CREAM AND FROZEN DESSERTS
Procream ingredients develop specifically the texture according to the process technology employed (extrusion, moulding) for the production of ice-cream cones, sticks, bars, sandwiches, cakes and family packs.
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Procream
Range
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Procream range is constituted by functional food preparations (Procream
151 A
), functional milk based preparations (Procream
0.20 A
) and functional foaming proteins (Procream HF2). These Procream ingredients, once incorporated into the frozen dessert recipe, will guarantee quality and cost optimization at each step of the products life:
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Properties of Procream ingredients
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 Procream ingredients replace partially or totally the milk solids non fat in frozen dessert recipes. They optimize the functional and sensory properties of your frozen desserts and reduce significantly the recipe costs.
 During the processing: Texture and Overrun control after the freezing process
Procream 151 A and 0.20 A develop a dry and firm texture after the freezing process and guarantee clear cut for extruded products and their stability until their entrance into the freezing tunnel.
Procream HF 2 greatly controls the overrun capacity and regularity and in addition the foam stability after the freezing process.
Procream LF is a selected combination of milk proteins, emulsifiers and stabilizers developed especially for fat free frozen desserts. It partially replaces milk non fat dry matters in the ice cream recipe and provides total fat replacement without adding stabilisers or emulsifiers.
During storage :
Thanks to the good melting properties, Procream ingredients guarantee ice-creams that are less sensitive to heat shock.
 At the consumer level :
The melting and texture properties of Procream Ingredients give:
- A better spoonability
- Optimized sensory properties: creamy texture increased, delayed cold eating, development of milky flavour or search for taste neutrality to enhance aromas.
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Download Procream range properties PDF File
File size : 113 Ko
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