Functional and economical systems adapted to your Frozen Desserts

PROCREAM^® ingredients function in developing specific textures according to the process technology employed (extrusion, moulding) for the production of ice-cream cones, sticks, bars, sandwiches, cakes and family packs.

Our answer to the Frozen Dessert Market

PROCREAM^® ingredients replace partially or totally the “milk-solids non-fat” in frozen dessert recipes.

They optimize the functional and sensory properties of your frozen desserts and reduce significantly the recipe costs.

The PROCREAM^® range for Frozen Desserts

The PROCREAM^® range is constituted by:

• Functional food preparations
• Functional milk based preparations
• Functional foaming proteins
• Functional systems

PROCREAM^® ingredients, once incorporated into the frozen dessert recipe, will guarantee quality and cost optimization at each step of the product's life:

1. During the process: Texture and Overrun control after the freezing process

• Development of a dry and firm texture after the freezing process, guarantee of clear-cut and stability for extruded products until their entrance into the freezing tunnel
• Control of the overrun capacity and foam stability after the freezing process
• Development of a creamy texture for fat-free frozen desserts.

2. During the storage

Thanks to their superior melting properties, PROCREAM^® ingredients guarantee ice-creams that are less sensitive to heat shocks.

3. At the consumer “finished goods” level

The melting and texture properties of PROCREAM^® ingredients give:

• A better spoonability
• Optimized sensory properties such as an increased creamy texture, a delayed cold mouthfeel sensation, the development of a milky flavor or search for a taste neutrality to enhance aromas.

Applications

• Ice Creams
• Low-Fat Ice Creams
• All-Natural Ice Creams
• High Protein Ice Creams
• High Protein Non-Fat Ice Creams
• Sorbets, Water/Italian Ices
• Sherbets
• Other desserts: meringues, bavarois, fruit mousses