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.
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.
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.
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.
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.
The following table contains the standard types of glazes currently produced: