Yogurt & Dairy

Stirred, layered and drinking yogurt, dairy desserts, plant-based alternatives.

What has to hold true

Real pieces. Stable colour.

Fruit pieces that stay suspended, colour that stays put, Brix and pH tuned to the culture.

Formats: 20 kg aseptic bag-in-box as standard, 200 kg aseptic drum for high-volume lines.

How we set it up

Fruit content

Set with you, typically medium to high fruit for stirred yogurt, higher for fruit-on-the-bottom.

Brix & pH

Brix matched to the culture and the finished sweetness; pH kept in the range that holds pieces and colour in a live dairy system.

Pieces

Cut size chosen for the cup: small dice for drinking yogurt, larger pieces for stirred and layered.

Viscosity

Pumpable on dairy dosing lines, thick enough that pieces stay suspended.

Colour

Fruit colour that does not bleed into the white phase over shelf life.

Fruits that usually lead

Before the first trial

Four answers turn a fruit name into a recipe proposal with a specification behind it.

ProductWhich product, which base, target fruit content and sweetness

ProcessDosing, cooking, freezing or baking step and temperatures

Shelf lifeChilled, frozen or ambient, and for how long

VolumeAnnual quantity, pack preference and destination

Does it work in plant-based yogurt?

Yes. Oat, soy and coconut bases have a different pH and body; we adjust Brix, pH and viscosity for the base you use.

Can pieces survive stirring and filling?

That is what the recipe is built for: pieces are cooked under vacuum so they stay whole through dosing and stirring.