Chocolate «Standard»

Dry mix for soft ice cream and milkshakes

Chocolate «Standard»

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

The "Standard" series contains a large amount of natural whole milk with a fat content of 26%.
Without vegetable fat.
Only natural dried and ground fruits and berries are used as flavorings.

12.4% Fat

Rich taste

Without MFS

High overrun

Composition: Sucrose, whole milk powder 26%, glucose syrup, cocoa powder, complex food supplement (stabilizers: guar gum, carboxymethylcellulose, xanthan gum; dextrose), mono- and diglycerides of fatty acids

Nutritional value per 100 g: proteins 11,7 g, fats 12,4 g, carbohydrates 68,0 g

Energy value per 100 g: 430 kcal / 1799 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.
Real Taste
Natural Flavors
To add flavor, powder from ground fruits and berries is used. Fresh fruits, berries and herbs are washed, cut and dried. Then ground into powder. To give a more saturated color, natural dyes are used in the form of spices (turmeric, paprika), plant flowers (hibiscus) and many others. Vanillin and premium cocoa powder are used for vanilla and chocolate ice cream.
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 ice cream. Previously, starch and eggs were used, but this has a strong effect on the taste.

Mono- and diglycerides of fatty acids (E471) are a food additive of natural origin that allows you to mix fat and water.
Guar gum (E412) is a natural product of plant origin, a natural polysaccharide found in guar beans.
Xanthan gum (E415) is a natural chemical compound, a polysaccharide obtained by fermentation using bacteria.
Carboxymethyl cellulose (E466) is a cellulose derivative.

The components of the additive are completely safe.