Frequently asked questions about industry problems, their treatment, and the company's product solutions
Ice cream industry
the problem
Low viscosity
Change the appearance of the product
Melting speed
Granularity of the product
Frostbite forming
High-cost product
.
Cause
The percentage of adding the installer is a little kind
Fewer aging – less emulsion
Lack of installer and user type
Increased lactose
Reduced naturalization – poor use of stabilizer
Increasing the prices of raw materials
Especially protein and milk
Remedy
An increase in the degree of strength is required
Cremodan 734
Increased aging emulsion SL 95
Cremodan SL 95
Adjust the mixture with lactose content
SL 95 –se 40 Delays the formation of snowballs
CREAMODAN 734 helps reduce product cost and ensure quality and taste
