Ice creams and frozen dairy creams
For the ice cream industry and manufactures of frozen dairy cream family packs Frujo offers a number of sophisticated components with near-to-perfectionist acceptance of the technological application conditions and nature of the final ice cream.
Our products differ from most components applied in the dairy industry as a standard by their more diverse texture and higher consistency variability. In addition to the guaranteed dynamic viscosity, the particle size of less than 2 mm is equally important for the high efficiency of fine decorative and filling machinery. Water activity control, texture and rheological properties of such components are fundamental parameters for compliance with the created sensory quality.
Assurance of "freeze-thaw" stability is also very important, especially in the large family packages where partial thawing may occur on the way home from the shop involving mutual migration of the individual layers or fruit pieces and ice cream in the course of further freezing and storage.
Typical application categories include various half-products with controlled water activity, such as toppings and liquid syrups, ripples and layers, pencils and components with nice fruit pieces. Special attention is reserved for caramel and milk caramel.
The following are manufactured for application in various ice creams and frozen dairy creams
- Fruit Components
- Non-Fruit Components
- Emulsions, bases and concentrates
- BIO, natural and wellness components
- Fortified, function, light, diabetic and celiatic components