Ice Cream Mixes

Blending ingredients:Dairy powders. Glucose. Sugar. Fats Dairy and or Palm oil. Stabilizers and emulsifiers. Flavours. Assuring final ice cream product has:Smooth body and creamy texture. Overrun stabilisation (Facilitated air incorporation high or low). Improved dryness on extrusion. Melting resistance. Shrinkage resistance. Retarded ice crystal growth. Over all advantagesThe ice cream mix is competitively priced and compares favourably with purchasing ingredient separately. Lowers product indent. Easily used, hence reducing handlers mistakes and food safety issues. Readily available.