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Soft at −18 °C
Ice Cream & Gelato
Ripples, cores, inclusions and sorbet bases.
What has to hold true
Ripples that flow. Pieces that stay tender.
Ripples that flow at −18 °C and pieces that stay soft, without washing out the fruit colour.
Formats: 20 kg aseptic bag-in-box; 5 kg foodservice tub for gelato labs.
How we set it up
Built for your line
Sugar and fruit balance set so the ripple stays soft and flowing at −18 °C instead of freezing hard.
Piece size and syrup body chosen so pieces stay tender and do not turn icy.
Recipes tested through freeze-thaw cycles so there is no syneresis or colour wash-out.
Smooth purees with clean fruit flavour and Brix set for the overrun you run at.
Natural fruit colour that holds against a dairy or plant-based mix.
Fruits that usually lead
Start with these
Raspberry
Strawberry
Blueberry
Peach
GrapeBefore the first trial
What we ask for
Four answers turn a fruit name into a recipe proposal with a specification behind it.
Questions
Will the ripple freeze solid?
No. Ripples and variegates are formulated with the right sugar profile so they stay soft and spoonable straight from the freezer.
Can I use the puree for sorbet?
Yes. Tell us your target Brix and overrun and we match the puree to it.
Technical note: Aseptic or frozen: choosing a fruit purée format