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COST SAVING FOR PREMIUM ICE CREAM!
INGRESAN G-18 PLUS for MSNF
reduction in price friendly Ice Cream
The prices of milk solids non fat (MSNF) such as skimmed milk powder and whey powder do have a big influence on the total cost of each ice cream recipe. Variations in raw material prices are the pain of each food producer.
Therefore our FoodPartner INGREMA has developed INGRESAN G-18 PLUS, a functional system that minimises the use of MSNF and thereby decreases the cost of the recipe.
Download the product specification here!
  • The cost saving is very important around € 35,525 for 1 million liters.
  • This saving will be bigger when the price of the skimmed powder is going up.
  • This new generation of stabilizers is also a good way to reduce the fat ice cream content to cut the price or to produce a low fat ice cream range.
INGRESAN G-18 PLUS: ADVANTAGES
Blend of speciality emulsifiers and hydrocolloids
  • Reduces the impact of variations in MSNF prices.
  • Excellent melting behaviour in final ice cream despite reduced MSNF content.
  • Creamy mouth feel, with stable shape after freezing.
  • No reduction of dry matter.
  • If only skimmed milk powder is available, INGRESAN G-18 PLUS enables to minimise its dosage.
  • Tailor made adjusted stabilising system is possible depending on customer need.
Interested? Please contact us!
Click here to contact us!
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