Cranberry «Light»

Dry mix for soft ice cream and milkshakes

Cranberry «Light»

Dry mix for making soft ice cream and cocktails for use on professional equipment and at home.

Without vegetable fat.
Only natural flavors!

9% Fat

Rich taste

Without MFS

High overrun

Composition: Sucrose, whole milk powder 26%, milk whey powder, glucose syrup, complex food supplement (glucose syrup, coconut oil, milk protein, emulsifier esters of glycerol and lactic and fatty acids, stabilizer dipotassium phosphate), natural flavoring, guar gum, colorant

Nutritional value per 100 g: proteins 8,8 g, fats 9,0 g, carbohydrates 75,1 g

Energy value per 100 g: 417 kcal / 1745 kJ

Directions for use:

Add 1 kg of dry mixture to 2.3 liters of water, stir until completely dissolved and let sit for 15 minutes, then stir again.
Pour the resulting mixture into the freezer.
To prepare cocktails, add 4 liters of cold water or milk per 1 kg of dry mixture.
The reconstituted mixture can be stored at a temperature no higher than 6° for 18 hours.

More about the composition

Source of flavor and milk fat
Milk powder
The main component of the dry mix for soft ice cream is whole milk powder with a fat content of 26%. Whole milk powder contains fat and protein, which give the ice cream its very taste and allow the mixture to be whipped.
Sweetness
Sucrose
Sugar is an essential ingredient in ice cream making. It prevents water from turning into ice and gives ice cream its familiar appearance and sweet taste.
Creamy structure
Glucose syrup
Gives ice cream a delicate creamy structure without excessive sweetness. Prevents the formation of large ice crystals and sugar.
Rich taste
Flavors
Natural-identical flavors are used to add flavor. Food colorings are used to add color.
Thickening and stabilization
Food additives
Food additives are used to slightly thicken the mixture and better mix the components.

Without adding such additives, it is impossible to get high-quality ice cream. Previously, starch and eggs were used, but this has a strong effect on the taste.

Using the additive allows you to achieve high whipping of the mixture and stable foam, which gives the ice cream a delicate texture and does not allow large ice crystals to form.