EXCELAIS Recipe for frozen dessert

Macha Soft Serve Ice Cream

Ice Cream Ingredients (%)
*Preferred dosage.
Sugar   14.0
Skim Milk Powder 9.4
Glucose Syrup 7.0
Butter   4.0
Macha Powder 1.0
EXCELAIS 0.5
Flavor   *
Water To 100%

Process:

Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add Flavor )
  ↓
Freezing in Soft Serve Machine

Low Fat Ice Cream

Ice Cream Ingredients (%)
*Preferred dosage.
Sugar   15.0
Skim Milk Powder 10.0
Maltodextrin   6.0
Coconut Oil   2.0
Whey Powder 2.0
EXCELAIS 0.50
Flavor   *
Coloring   *
Water To 100%

Process:

Dissolve powder ingredients in water at 45ºC
  ↓
Add Coconut oil at 60ºC, heat up to 80ºC, mix for 10 Minutes
  ↓
Homogenization ( 35/135 kg/cm² )
  ↓
Pasteurization ( 85ºC )
  ↓
Cooling ( 5ºC )
  ↓
Aging ( 24 hours )
  ↓
Freezing ( -5ºC )
  ↓
Hardening ( -30ºC )
  ↓
Storage ( -24ºC )

Creamy Ice Cream

Ice Cream Ingredients (%)
*Preferred dosage.
Sugar   13.0
Full Cream Milk Powder   11.0
Butter   8.1
Skim Milk Powder 4
EXCELAIS 0.50
Flavor   *
Coloring   *
Water To 100%

Process:

Dissolve powder ingredients in water at 45ºC
  ↓
Mix butter at 60ºC, Mix at 80ºC for 10 Minutes
  ↓
Homogenization ( 35/135 kg/cm² )
  ↓
Pasteurization ( 85ºC )
  ↓
Cooling ( 5ºC )
  ↓
Aging ( 24 hours )
  ↓
Freezing ( -5ºC )
  ↓
Hardening ( -30ºC )
  ↓
Storage ( -24ºC )

Frozen Yogurt

Ice Cream Ingredients (%)
*Preferred dosage.
Sugar   13.0
Skim milk powder 8.0
Butter   4.5
Glucose syrup   7.0
Plain Yogurt   30.0
EXCELAIS 0.4
Flavor   *
Lactic acid   *
Water   37.1
Total   100

Process:

Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 135/35 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC ) ( Add plain yogurt )
  ↓
Ageing ( 5ºC/4 hr ) ( Add flavor & lactic acid )
  ↓
Freezing ( -5 to -6ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC )

Orange Water Ice

Ice Cream Ingredients (%)
*Preferred dosage.
Orange Juice   8.0
Sugar   20.0
Glucose syrup   8.44
EXCELAIS   0.25
Citric acid   0.25
Flavor   *
Water To 100%

Process:

All ingredient disperse & dissolve at 60ºC
  ↓
Mixing at 75ºC, 10 minutes
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add citric acid )
  ↓
Molding & Freezing ( -30ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC )

Mango Water Ice

Ice Cream Ingredients (%)
*Preferred dosage.
Mango puree ( 10% solid ) 10.0
Sugar   20.0
Glucose syrup   8.44
EXCELAIS 0.25
Citric acid   0.25
Flavor   *
Water Rest   Rest

Process:

Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add citric acid )
  ↓
Molding & Freezing ( -30ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC )
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