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Pastry Chef Resource Inc.

Cremodan 30

SKU: CT1003

cuisine-tech

Cremodan 30

Ice Cream Stabilizer

1lb

  • Comments:

    Enhances texture and shelf life of dairy based frozen confections. Very low dosage.


     

    Storage Conditions:  

    Dry and cool (68- 72ºF, 20- 22ºC)

    Ingredients:  

    Mono and diglycerides of fat, locust bean gum, sodium alginate, guar gum, carrageenan, standardized with sugar
     

    Applications: 

    To retard the formation of large ice crystals and large fat globules. Improves texture and shelf life of ice cream.

    Directions: 

    Dosage: add 0.5% of total mass of all other ingredients (5g per 1kg).

    Dose can range from 0.25-0.60%.

     

    Typical ice cream production:

    Weigh all the ingredients.

    Mix the Cremodan 30 with 1/4 (by weight) of the sugar.

    Mix remaining sugar with dextrose and glucose powder or other sweeteners.

     

    1. Blend milk well with strong agitation. Place over heat.
    2. At 25ºC/ 77ºF, add the powered dairy product.
    3. At 30°C/ 86ºF, add the sugar/dextrose/glucose mix.
    4. At 35°C/ 95ºF, add the heavy cream or melted butter.
    5. At 45ºC/ 113ºF, add the sugar/Cremodan 30 mixture.
    6. Bring to a full boil.
    7. Remove from heat. Cover with plastic film. Cool as quickly as possible.
    8. Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. Immediately before processing, add the fruit puree and mix.
    9. Process.