Ice cream coatings
"The coating is a bright armor for ice cream bar, ensuring its success in the joust of ice cream products”
The Milkpact coatings for ice cream, produced under the group-name "ICEPACT", are used to cover ice cream bars with a protective layer which at the same time give them aesthetic valences and attractive taste. A rigorous and efficient coating process, with respect to the aspect and taste of the ice cream bar, can only be performed with a qualitative coating, with high physical and chemical parameters, such as: melting temperature, viscosity, crystallization rate, texture and plasticity, adhesion, etc. With a wide range of choices, the "ICEPACT" coatings have been designed by assimilating the principles that give special qualities to products in this category. Processed in accordance with international food health regulations and complying with food safety legislation and the HACCP requirements, Milkpact coatings are designed to meet the requirements of our customers. The essential physical and chemical qualities for this product category, as well as the exceptional flavor and aroma of our coatings, are ensured by using selected raw materials, special vegetable oils and carefully controlled processing. Consequently, these coatings have a rigorous and constant behavior during the coating process, ensuring simple, safe and cost-effective use.
The melting temperature of the glaze is about 29 °C.
Packaging is made in 22 kg, cardboard boxes, lined with plastic food foil, or in plastic buckets at 18/20 kg. The warranty period, under proper storage conditions, is 12 months.
Recommended procedure for use
The coating is melted with continuous stirring, in a double-jacketed tank heated with hot-water of max. 55 °C. Depending on the desired thickness of the coating layer, it will be brought to a temperature of 35-45 ° C and applied on the surface of the ice cream, or the the frozen ice cream bar is immersed in the melted coating. To obtain a uniform and adhering coating, before the moment of the immersion the ice cream bar must be cooled to at least -18 °C. After solidification of the coating, a process which lasts for 40 to 100 seconds, the finished product can be packaged and stored or delivered to customers.
Assortment
Ice cream coatings have specially formulated recipes to match the various automated manufacturing or manufacturing technologies, and to comply with demand-specific price/quality applications. To meet the demands of our customers, we have developed a diverse range of standard products. Also, at the request of industrial customers and in collaboration with them, we develop dedicated products, tailored to the specific technological requirements of manufacturing and production of our customers.
Real Chocolate Range
Coatings in this range are made entirely of cocoa mass and / or butter, with a maximum of 5% added coconut oil, and thus they are classified as chocolate according to the regulations in force. Ice cream assortments made with these products are covered with a generous chocolate layer, making it a favorite target for refined customers.
1. Chocolate coating
The chocolate coating for ice cream products is the top product in the field. It contains, besides the other ingredients, butter and cocoa mass and coconut oil within the limit accepted by the specific legislation. The special brown/brown-reddish color and the chocolate taste can recommend this coating to the most demanding customers. Working temperature: 37-44 °C. Physical-chemical properties are suitable for automatic or manual processing, with or without the addition of peanuts or granulated peanuts.
2. Chocolate coating with milk
Milk chocolate coating for ice cream products is the top product in the field. It contains, besides the other ingredients, butter and cocoa mass, powdered milk and coconut oil within the limit of 5% accepted by the legislation. The light brown color and milk chocolate taste can recommend this coating to the most demanding ice cream producers. Working temperature: 37-44 °C. Physical-chemical properties are suitable for automatic or manual processing, with or without the addition of peanuts or granulated peanuts.
3. White chocolate coating
White chocolate coating for ice cream products is the top product in the coating industry. It contains, besides the other ingredients, cocoa butter, powdered milk and coconut oil within the limit of 5% of the legislation. The special white or yellowish-white color and the white chocolate taste correspond to the requirements of ice cream processors. Working temperature: 37-44 °C. Physical and chemical properties are suitable for automatic or manual processing, with or without the addition of peanuts or granulated peanuts.
PREMIUM range
Coatings in this range are made with cocoa mass and/or cocoa butter mixed with coconut oil, thereby giving the final product the benefits of this dual approach: ice cream varieties made with these products are covered by a layer of controllable thickness and having all the attractive elements of a chocolate coating.
1. Premium cocoa coating with chocolate
"Chocolate" coating for ice cream products. It contains, besides the other ingredients, cocoa butter, and cocoa mass. The special brown or brown-reddish color and the chocolate taste correspond to all the requirements of ice cream producers. Working temperature: 37-44 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of ice cream in the premium field and is intended for those who prefer chocolates with or without the addition of peanuts or granulated peanuts.
2. Premium cocoa coating with milk chocolate
"Milk chocolate" coating for ice cream products. It contains, besides the other ingredients, chocolate and milk powder. The distinctive light brown color and the taste of "milk chocolate" make this coating to be a favorite for children. Working temperature: 37-44 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for premium ice cream production, for those who prefer milk chocolate, with or without the addition of peanuts or granulated peanuts.
3. Premium coating with White Chocolate
Coating with the appearance of "white chocolate" for ice cream products. It contains, besides the other ingredients, white chocolate and powdered milk. The special white or yellowish-white color and the specific "white chocolate" taste make this coating the top of the preferences. Working temperature: 37-44 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of premium ice cream for those who prefer white chocolate, with or without the addition of peanuts or granulated peanuts.
LUX range
Coatings in this range are made, according to the technical recommendations, with coconut oil, and thus giving the final product the following benefits: these coatings are usable in all manufacturing technologies and the ice cream varieties made with these products are covered by a layer of coating with controllable thickness. The use of carefully selected ingredients makes the products to contain all the attractive elements of a high-quality coatings.
1. Luxury Cocoa coating
High gloss coating for premium ice cream products. Brown color with special characteristics, good flavor and exceptional taste. Working temperature: 37-44 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of superior quality ice cream, with or without the addition of peanuts or granulated peanuts.
2. Luxury White coating
High gloss coating for premium ice cream products. White or yellowish-white color with special characteristics, and exceptional flavor made with vanilla or yogurt flavor. Working temperature: 37-44 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of superior quality ice cream, with or without the addition of peanuts or granulated peanuts.
CLASIC range
Coatings in this range are made, in accordance with the specific requirements of the ice cream technology, using coconut oil, and thus giving the final products the following benefits: they are usable in all manufacturing technologies and the ice cream varieties made with these products are covered by a layer of glaze with controllable thickness. Ingredients have been chosen on the basis of qualitative principles to achieve an optimal price / quality ratio so that the resulted products will contain all the elements of an attractive and pleasant glaze.
1. Coating with cocoa
Quality coating for ice cream products. Attractive brown color and pleasant cocoa flavor. Working temperature: 35-42 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of ice cream with cocoa coating, with or without the addition of peanuts or granulated peanuts.
2. Neutral white coating
Non-flavored white coating for ice cream manufacturers who have their own flavoring/glaze coloring recipes. White color. Working temperature: 35-42 °C. Physical-chemical properties are suitable for automatic or manual processing. Recommended for ice cream production for those who prefer their own flavoring and coloring.
3. White vanilla coating
White coating with vanilla flavor for ice cream. White color, possibly light yellow, and vanilla flavor. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the processing of ice cream with white coating, with or without the addition of peanuts or peanuts.
4. White coating with yogurt flavor
White yogurt coating for ice cream. White color, possibly light yellow, and delicate yogurt flavor. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of flavored ice cream and/or fruit inserts.
5. Strawberry coating
Pink coating with strawberry flavor for ice cream. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of ice cream with vanilla, cream, rum, etc.
6. Orange coating
Orange coating and orange flavor for ice cream. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of ice cream with vanilla, cream, chocolate, etc.
7. Lemon coating
Yellow coating with lemon flavor for ice cream. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of ice cream with vanilla, cream, rum, etc.
8. Pistachio coating
Green coating with pistachio/almond/mint aroma, for ice cream. Working temperature: 35-42 °C. Physical-chemical properties suitable for automatic or manual processing. Recommended for the production of ice cream with vanilla, cream, rum, etc.
The following table contains the standard types of glazes currently produced:
Group/Category
Chocolate coating
PREMIUM coating
​
Luxury coatings
​
​
Classic coatings
Product name
Chocolate coating
Milk chocolate coating
White chocolate coating
Coating with chocolate
Coating with milk chocolate
Coating with white chocolate
Cocoa coating
Cocoa and milk coating
White coating
Coating with cocoa
White coating with vanilla aroma
White coating with yoghurt flavor
Strawberry coating
Orange coating
Lemon coating
Pistachio coating
Code Ip
Ip Ch
Ip ChL
Ip ChA
Ip PC
Ip PCL
Ip PA
Ip S8C
Ip S8CL
Ip S8A
IpS10C
Ip S10A-v
Ip S10-i
Ip S10Col-r
Ip S10Col-p
Ip S10Col-g
Ip S10Col-v
Recommended use
​Coatings for ice cream with real chocolate
​
​
​Coatings for ice cream, containing real chocolate in proportion of 50-70%
​
Coatings for ice cream for the sortiments with special qualitative properties
​
Coatings for mass production ofice cream with a particularly good price/quality ratio
Buckets 18/20 kg
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
Boxes 22 kg
​​x
​x
x
x
x
x
x
x
x
x
x
x
x
x
x
x