SCOOP ICE CREAM

Character
creamy, neutral flavor, good volume increase, good shelf life

Technology
for warm and cold use, suitable for use with all types

Ingredients
50 g milk base CMB 50 + 1 l whole milk (3.5 %) + 250 g sugar + flavoring components, e.g. paste

Packaging
Primary packaging: 2.5 g zippered bag, resealable
Secondary packaging: 4 bags per box
boxes per pallet: 45

Varieties[/vc_column_text]

Preparation – warm applications

1. Mix all ingredients and pasteurize at 65 or 85°C.
2. Allow the mixture to cool to 4°C.
3. Freeze out the mixture in the ice cream machine while adding flavoring agents such as pastes.

Preparation – cold applications

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
creamy, neutrally flavored, good volume increase, with vegetable fat, good shelf life

Technology
for warm and cold applications, suitable for Bergeis in warm applications, suitable for all types

Ingredients
100 g milk base CPB 100 + 1 l whole milk (3.5 %) + 250 g sugar + flavoring agents e.g. pastes

Packaging
Primary packaging: 2.5 g zippered bag, resealable
Secondary packaging: 4 sachets per box
boxes per pallet: 45

Varieties

Preparation – warm application

1. Mix all ingredients and pasteurize at 65 or 85°C.
2. Allow the mixture to cool to 4°C.
3. Freeze out the mixture in the ice cream machine while adding flavoring agents such as pastes.

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
creamy, neutrally flavoured, good volume increase, with vegetable fat, good shelf life

Technology
for warm and cold applications, suitable for Bergeis, suitable for all types

Packaging
Primary packaging: 1.5 kg aluminium bag
Secondary packaging: 12 kg per box
boxes per pallet: 45

Varieties

Preparation – warm application

in the pasteurizer

1. Mix 10 kg CPB 250 and 10 kg sugar in 40 liters of water and pasteurize at 65 or 85°C.
2. Allow the mixture to cool to 4°C and let sit for at least 6h.
3. Freeze out the mixture in the ice cream machine while adding flavoring agents such as pastes.

Preparation – cold and warm application

for single bowls

1. Mix 250g CPB 250 with 250 g sugar in 1 liter cold water.
2. Add the flavoured ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Charater
the creamiest, netrally flavored, good volume increase, with milk fat, good shelf life

Technology
for warm and cold applications, suitable for Bergeis in warm applications, suitable for all typres

Ingredients
100 g milk base CMB 100 + 1 l whole milk (3.5 %) + 250 g sugar + flavoring agents e.g. pastes

Packaging
Primary packaging: 2.5 g zippered bag, resealable
Secondary packaging: 4 sachets per box
boxes per pallet: 45

Varieties

Preparation – warm application

1. Mix all ingredients and pasteurize at 65 or 85°C.
2. Allow the mixture to cool to 4°C.
3. Freeze out the mixture in the ice cream machine while adding flavoring agents such as pastes.

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
creamy, intense chocolate flavor, good volume increase, good shelf life

Technology
for warm and cold applications, suitable for all types

Ingredients
100 g milk base CSB 100 + 1 l whole milk (3.5 %) + 250 g sugar

For Nut Nougat ice cream:
2500 g Creanova chocolate mix + 175 g Creanova hazelnut paste + 60 g dextrose

Packaging
Primary packaging: 1,0 g zippered bag, resealable
Secondary packaging: 10 sachets per box
boxes per pallet: 45

Varieties

Preparation – warm application

1. Mix all ingredients and pasteurize at 90°C.
2. Allow the mixture to cool to 4°C.
3. Freeze out the mixture in the ice cream machine.

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
light, creamy, neutrally flavored, good volume increase, good shelf life

Technology
for cold application, suited to all types

Ingredients
Fruit ice cream made of fruit and fruit paste:
1000 ml drinking water + 350 g sugar + 350 g fruits + 50 g fruit paste + 50 g fruit base CFB 50

Ice cream with fruit flavor:
1000 ml drinking water + 350 g sugar + 250 g fruits + 40 g fruit paste + 50 g fruit base CFB 50

Packaging
Primary packaging: 2.5 kg zippered bag, resealable
Secondary packaging: 4 sachets per box
boxes per pallet: 45

Varieties

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
creamy, well-defined yoghurt flavor, good volume increase, good shelf life

Technology
for cold application, suited to all types

Ingredients
For frozen yoghurt:
1000 g yoghurt (3.5 %) + 850 g milk ice cream base mix + 220 g sugar + 50 g yoghurt powder CJP 50

For ice cream with a yoghurt flavor:
1000 g ice cream base mix + 50 g yoghurt powder CJP 50 + 20 g 100 % lemon juice

Packaging
Primary packaging: 1.0 kg zippered bag, resealable
Secondary packaging: 10 sachets per box
boxes per pallet: 45

Varieties

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Freeze out the mixture in the ice cream machine.

Character
creamy, with butterfat, without cream, neutrally flavored, good volume increase, good shelf life

Technology
for warm and cold application, suitable for all types, suitable for Bergeis

Packaging
Primary packaging: CMB 500S – 10 kg bag, CMB 500K – 1.5 kg sachet
Secondary packaging: CMB 500K – 8 sachets per box
boxes per pallet: CMB 500S – 50 bags, CMB 500K – 45 sachets

Varieties

Preparation- warm application

In the pasteurizer:

1. Mix one bag of complete base for 10 kg into 20 liters of water.
2. Mix all ingredients and pasteurize at 65 or 85°C.
3. Allow the mixture to cool to 4°C and let it sit for at least 6 hours.
4. Freeze out the mixture in the ice cream machine while adding flavoring agents such as pastes.

Preparation – cold and warm application

For individual bowls:

1. Mix one bag of complete base for 1.5 kg into 3 liters of cold water or 500 g of complete base into 1 liter of cold water.
2.  Add flavoring agents, mix and let sit for 10 minutes.
3. Freeze out the mixture in the ice cream machine.

Note: the mixture can be pasteurized as per the manufacturer’s instructions.

Please add emulsifying paste or powder according to the manufacturer’s instructions in cold application.

Character
creamy, intense chocolate flavor, good volume increase, good shelf life

Technology
for warm and cold application, suitable for all types

Packaging
Primary packaging: 1.5 kg sachet
Secondary packaging: 6 sachets per box
boxes per pallet: 45

Varieties

Preparation – warm and cold application

For individual bowls:

1. Mix one bag of complete base for 1.5 kg into 3 liters of cold water or 500 g of complete base into 1 liter of cold water.
2. Mix and let sit for 10 minutes.
3. Freeze out the mixture in the ice cream machine.

Note: the mixture can be pasteurized as per the manufacturer’s instructions..

Character
light, creamy, neutrally flavored, good volume increase, good shelf life

Technology
for cold application, suitable for all types

Ingredients
For fruit ice cream:
250 g complete fruit base + 30 g paste + 200 g fruit + 500 ml water

Packaging
Primary packaging: 1.5 kg sachet
Secondary packaging: 8 sachets per box
boxes per pallet: 45

Varieties

Preparation – cold application

1. Mix the powdered ingredients together.
2. Add the liquid ingredients and mix well.
3. Let the mix sit for 10 minutes and then freeze out in the ice cream machine.

Character
Pastes for milk bases:
bold and full flavor, easy to measure

Pastes for fruit bases:
fresh, fruity and bold flavor, easy to measure

Technology
for cold application, suitable for all types

Preparation
Amount for 1 kg Eismix (see table)

Packaging
Primary packaging: see table
Secondary packaging: 2 buckets per box

Varieties