Ice Cream Coating research

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.

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:

Significantly reducing moisture migration
Remarkably decreasing the need for costly additional cocoa butter
Notable enhancement in pick-up control
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.