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CASE STUDY ICE CREAM

Mango Ice cream
at
Sweet Home
Pune.

PROBLEMS IDENTIFIED

SOLUTION PROVIDED

  • Sweetness but no flavor.
  • Ice crystal formation.
  • Hard texture.
  • Difficult to scoop.
  • Weeping issue over a longer period of time.
  • Replacement of just 10% of sugar dosage with Nectarich.
  • To be mixed at the same stage where sugar was introduced.
  • Rest recipe to not be changed. No additional Glucose syrup needed.

OBSERVED RESULTS

  • Rich flavor.
  • No Ice crystals observed.
  • Controlled water activity means no weeping.
  • Smoother texture with great shine to Crisp clean bite.
  • Scooping was easier.
  • Ice cream melted a lot slower than before.
  • Shelf life of product further improved.

DATE: Oct 7, 2016
AUTHOR: amarendrak24@dmssolutions.in
Nectarich Vs Sugar