The reasons why an ice cream is not satisfying can be numerous. F&P is able to analyze all the phases of its production to find the source of the problem and solve it, from the ingredients to the preparation method.
- Design and development of production plants and equipment
- Selection of systems for powder dispersion
- Selection of pasteurization systems
- Selection of freezing systems both industrial and artisanal
- Projects involving production plants for UHT bases
- Storage systems
- Reduction of production losses and costs
- Troubleshooting and revamping of existing plants
- Start-up and follow-up of plant and equipment
- Scale-up of pilot plants
- Development of new products
- Recipe balancing
- Selection of ingredients and stabilizers
- Methodology of ingredient solubility and mixing
- Definition of the procedures, sequences and timings for preparation and processing
- Improvement of final structure and creaminess
- Product labelling
- Nutritional tables and ingredient lists
- Sandiness of the liquid base
- Coagulation and fouling during pasteurization
- Separation of the base
- Presence of ice crystals (cold ice cream)
- Ice cream with rapid melt down
- Ice cream with low melt down
- Loss of over run during the storage
- Insufficient ingredient solubility
- Low homogenization of the base
- Fouling in the pasteurizer
- Insufficient cooling of the mix
- Dasher inefficiency and inadequate pressure in the freezing barrel