Glazes for ice-cream.
Distinctive characteristics which determine the properties of glaze:
- characteristic crunch under conservation of general plasticity;
- have the short curve of induration;
- elastic structure;
- rich taste and aroma of chocolate;
- the short melting-interval;
- stable to oxidation.
| Pastry glazes | ||
|---|---|---|
¹18 |
extrusion line, choc-ice producer, thin covering |
dark-brown |
¹20 |
extrusion line, choc-ice producer, thin covering, milky |
brown |
¹80 |
choc-ice producer, create on the body of ice-cream soft covering |
dark-brown |
¹83 |
intended for beating up in the special freezer | brown |
¹80/1, ¹80/2 |
choc-ice producer, enable to dip in dry components (nuts) |
dark-brown white |
¹50/1 |
extrusion line, choc-ice producer |
white |
¹41 toffee-caramel |
extrusion line, choc-ice producer, thin covering |
beige |
¹50/1 colored. |
Colored aromatized, extrusion line, choc-ice producer, thin covering |
proper color |
| Pastry the masses | ||
|---|---|---|
¹20/1 |
extrusion line, thickness of covering 30% |
black |
¹20/2 |
extrusion line, thickness of covering 30% |
milky |
¹50/2 |
extrusion line, thickness of covering 30% |
white |
¹38 |
extrusion line, thickness of covering 25% |
classic |
¹38/1 |
extrusion line, thickness of covering 25% |
milky |
¹38/2 |
extrusion line, thickness of covering 25% |
white |
¹35 |
extrusion line, thickness of covering 20% |
black |
¹36 |
extrusion line, thickness of covering 20% |
milky |
¹50/3 |
extrusion line, thickness of covering 20% |
white |
| Special products for an ice-cream | ||
|---|---|---|
¹44 |
Chocolate glaze |
intended for atomization on ice-cream cup, prevent wafer from greasing and getting soaked |
¹77 |
confectionery glaze |
chocolate taste, is used for ice-cream cake decoration |
¹79 |
confectionery glaze |
chocolate-peanut taste, is used for ice-cream cake decoration |
¹90 |
nut sauce |
is sent to the body of ice-cream through pulsated pump or is used as stuff in ice-cream mixture |
¹91 |
chocolate sauce |
is sent to the body of ice-cream through pulsated pump or is used as stuff in ice-cream mixture |
¹93 |
caramel sauce |
is sent to the body of ice-cream through pulsated pump or is used as stuff in ice-cream mixture |
colored and aromatized sauces |
are sent to the body of ice-cream through pulsated pump or is used for ice-cream cake decoration and as topping also |
|
¹302 |
chocolate drops |
is used as decoration or as stuff in ice-cream |
