Get control over ice cream coatings Applying the right emulsifiers in the right way can make a world of difference to chocolate and compound ice cream coatings. Palsgaard Bakery & Confectionery product manager Arne Pedersen shares more than 20 years of experience in the field. HOW HARD IS COATING? “The best things in life are simple”. Whoever originally made this uplifting statement definitely wasn’t talking about ice cream coatings. Because consistently achieving that rewarding sensation of chocolaty crunch as you bite through to soft ice cream beneath, the cocoa flavour deliciously offsetting the ice cream’s sweetness, is anything but simple. The truth is that, for every TV ad that depicts a group of happy, relaxed consumers enjoying the sensations of chocolate-coated ice creams on a hot summer’s day, there’s a stressed and frustrated production manager doing all he or she can to overcome constant challenges of managing viscosity, different surface temperatures and more besides. It doesn’t have to be that way, however. In fact, achieving success with ice cream coatings is largely about using the right emulsifiers in the right way. Unfortunately, there’s not much in the literature for manufacturers to lean on, even when they do recognize emulsifiers as a solution, so I’ll primarily draw upon Palsgaard’s internal know-how to offer advice that is likely to be of use. In more than 20 years spent helping customers to smooth away their frustrations, we’ve seen just about every combination of challenges. And we’ve managed to refine our own emulsifiers and techniques to a point where there’s now an ef- 1
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