Standard Frozen Dessert

Standard Frozen Dessert


Water 61%
Skimmed Milk Powder  (SMP) 13%
Sugar 14%
Fat Koolex (Trans Fat  Free) 11%
CMC & GMS 0.4%
Flavour & Colour 0.6%


  • Mix SMP and sugar in water  at 40°c in the pasteurizer.
  • Melt Koolex at 45°c and add CMC and GMS in it. Then add this in the pasturizer.
  • Mix thoroughly  and continue heating till temperature reaches 72°c.
  • Hold it in the pasturizer for 30 min.
  • Homogenize it at 2500-3000 psi/  2500-3000 psi 
  • Keep homogensed mix at 4°c for 4 hrs for ageing.
  • After ageing add flavor and colour & batch freeze it.

Time & Temperature:

  • Hardening the mix at -35°C for 3hrs.
  • Store at -20°C

Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.

To customize recipe click here

click here