BOOST THE CHEESE FLAVOR IN ICE CREAM
There is a growing worldwide trend for new and exciting ice cream flavor directions, such as sweet and savory (and sometimes purely savory) varieties. In some Asian markets, there is also demand for cheese-based ice cream concepts, such as Cream Cheese flavor.
Lactosan’s Cheese Powder provides a wide range of new possibilities, both in pasteurized ice creams and in ready-to-use instant powder solutions. We can help you to create a distinctive cheese taste or our Cheese Powders can be used to boost other flavors, such as chocolate and vanilla.
Compared to fresh cheese, Cheese Powder can help to give a smoother, creamier texture and is cheaper to manage and use in your production process. It is easier to handle and store and provides a consistent maturity so the flavor of your product never varies.
Typically, most producers use Mascarpone, Quark, Cream Cheese, Fromage Frais or Brunost, however we can also help inspire you to combine these with other flavor components, such as Blue Cheese and Walnuts, Chocolate and naturally Smoked Cheese, and Brunost and Sea Salt.
BENEFITS OF USING CHEESE POWDER
Cheese Powder requires:
➢ less handling
➢ no refrigerating / energy cost saving
Cheese Powder can replace:
➢ fresh cheese flavors
Cheese Powder provides:
➢ uniform, standardised quality
➢ controlled dosage of taste (ease of use)
Cheese Powder is a stable product:
➢ no ripening
➢ no bacteriological development
➢ no loss of raw materials
➢ no waste of whey
ICE CREAM WITH MASCARPONE POWDER
Recipe, Ice Cream with Mascapone Powder (%)
|
Alt I |
Alt II |
Alt III |
|
| LACTOSAN Mascarpone Powder type 183213 |
2.85 |
5.70 |
8.55 |
| Water |
60.60 |
58.85 |
57.05 |
| Sucrose |
13.50 |
13.50 |
13.50 |
| Skimmed milk powder |
10.65 |
9.55 |
8.50 |
| Fat (Akomix TX, AAK) |
6.30 |
6.30 |
6.30 |
| Glucose syrup (75% in dry matter) |
5.50 |
5.50 |
5.50 |
| Emulsifying agent/stabilizing agent (DuPont, Cremodan SI 320) |
0.60 |
0.60 |
0.60 |
|
100.00 |
100.00 |
100.00 |
Process
1. Melt the fat at approx. 50°C.
2. Mix liquid ingredients at 20-22°C.
3. Mix dry ingredients and add to the water phase at 20-22°C.
4. Add the fat and increase the temperature to 70°C.
5. Homogenize at 78°C/175 bar pressure according to fat percentage.
6. Pasteurize at 84°C for 30 seconds.
7. Cool down to 5°C.
8. Agening overnight in ice water.
9. Freezing, light extrusion with 100% overrun.
10. Fill into forms etc.
11. Overnight freezing in hardening tunnel at -30°C.
12. Store at -25°C.
ICE CREAM WITH BRUNOST POWDER
Recipe, Ice Cream with Brunost Powder (%)
|
Alt I |
Alt II |
Alt III |
|
| LACTOSAN Mascarpone Powder type 183213 |
2.85 |
5.70 |
8.55 |
| Water |
60.60 |
58.85 |
57.05 |
| Sucrose |
13.50 |
13.50 |
13.50 |
| Skimmed milk powder |
10.65 |
9.55 |
8.50 |
| Fat (Akomix TX, AAK) |
6.30 |
6.30 |
6.30 |
| Glucose syrup (75% in dry matter) |
5.50 |
5.50 |
5.50 |
| Emulsifying agent/stabilizing agent (DuPont, Cremodan SI 320) |
0.60 |
0.60 |
0.60 |
|
100.00 |
100.00 |
100.00 |
Process
1. Melt the fat at approx. 50°C.
2. Mix liquid ingredients at 20-22°C.
3. Mix dry ingredients and add to the water phase at 20-22°C.
4. Add the fat and increase the temperature to 70°C.
5. Homogenize at 78°C/175 bar pressure according to fat percentage.
6. Pasteurize at 84°C for 30 seconds.
7. Cool down to 5°C.
8. Agening overnight in ice water.
9. Freezing, light extrusion with 100% overrun.
10. Fill into forms etc.
11. Overnight freezing in hardening tunnel at -30°C.
12. Store at -25°C.
READY-TO-USE INSTANT ICE CREAM MIX
Recipe, Ice Cream Mix (%)
|
Reference |
Alt I |
Alt II |
Alt III |
Alt IV |
|
| LACTOSAN Cheddar Powder type 133201 / 133219 |
– |
6.00 |
– |
– |
– |
| LACTOSAN Mascarpone Powder type 183213 |
– |
– |
6.00 |
– |
– |
| LACTOSAN Cream Cheese Building Block type 880211/880003 |
– |
6.00 |
|||
| LACTOSAN Gorgonzola Powder type 150213 |
– |
6.00 |
|||
| Whole milk powder |
51.00 |
45.00 |
45.00 |
45.00 |
45.00 |
| Sugar |
46.80 |
46.80 |
46.80 |
46.80 |
46.80 |
| Emulsifying/stabilizing agent (Cremodan 500 Coldline, Dupont) |
2.10 |
2.10 |
2.10 |
2.10 |
2.10 |
| Vanilla powder |
0.10 |
0.10 |
0.10 |
0.10 |
0.10 |
|
100.00 |
100.00 |
100.00 |
100.00 |
100.00 |
Recipe, Ice Cream (%) (applies for reference and alternatives)
|
Cold water |
66.67 |
|
Ice Cream mix |
33.33 |
|
100.00 |
Process
1. Mix all dry ingredients.
2. Dissolve ice cream mix in coldwater.
3. Allow to age for approx. 1hour.
4. Freeze in a batch freezer to-2°Cto-7°C.
5. Storage at-18°C.