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COATING RESEARCH

Revolutionizing Ice Cream Coatings

The Challenge with Current Coatings: Presently, ice cream moisture migrates into the hot chocolate couverture vat, causing an increase in chocolate viscosity and yield value. This leads to a gradual thickening of the coating layer, escalating costs, and potential issues like pinholing and chocolate separation from the ice cream.

SIGNUP TO RECEVIE REPORT

Our Next-Generation Coating Research: Embarking on our most extensive research endeavor yet, we're dedicated to formulating the optimal solution for ice cream chocolate couverture on industrial production lines. This project aims to yield several key advancements:

  1. Significantly reducing moisture migration
  2. Remarkably decreasing the need for costly additional cocoa butter
  3. Notable enhancement in pick-up control
  4. Vital technical optimizations throughout the production line

Join us as we pave the way for groundbreaking advancements in ice cream coating technology. Our research promises to revolutionize the industry, minimizing costs, improving quality, and ensuring a smoother production process. Stay tuned for our upcoming report unveiling the transformative results of this pioneering research project.

Share our insights in these technical articles

TECHNICAL ARTICLE

How to create high overrun ice cream without compromising on quality

TECHNICAL ARTICLE

How to achieve perfect melting resistance in ice cream

TECHNICAL ARTICLE

How to produce ice cream with good heat shock stability

TECHNICAL ARTICLE

How to make soft and creamy high-protein ice cream

TECHNICAL ARTICLE

How to make no-added-sugar ice cream

TECHNICAL ARTICLE

How to beat the LBG price spiral and still control ice cream quality and costs

TROUBLESHOOTING BY PALSGAARD

How to make good quality ice cream