Powder mixers and stabilisers
These are products that can be used in different amounts depending on the needs, habits and equipment of whoever is making the ice cream. The choice of a good powder mix is fundamental in order to make a high quality ice cream. Equally important is the RIGHT BALANCE in flavour in respect of the other ingredients (such as sugar, cream, eggs and fresh milk).
Choosing the right mix, it is possible to achieve an ice cream with body, smoothness, structure and texture, therefore an ice cream of excellent quality. The experience of the Meucci Company in the production of the powder mix has always been an important element in order to make a good ice cream through both cold and warm processing, as well as with a pasteurising machine.
Milk powder mixes |
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MEUCCI PASTONAT Considered to be the ‘King’ of the Meucci Production, this is the FIRST powder mix with cow’s cream. Its creation was seen as a challenge, not only for the Meucci Company, but also for the market in general, which up until that moment was orientated towards products of a completely different nature. After more than 20 years since it was first produced, the Meucci Company can proudly say that the obtained results are much better that what they could ever have imagined. Today this is their bestselling item and is certainly the most valued by ice cream makers. |
MEUCCI SPECIAL 100 It is a powder product to be used for both ‘warm’ and ‘cold’ processing, containing vegetable fat. |
MEUCCI GELOGURT A complete powder product used in yogurt flavoured ice creams. It does not require additional ingredients. |
Fruit powder mixes |
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MEUCCI FRUGEL 100 This is another Meucci success; much appreciated by customers, because it gives ice cream an excellent creaminess, makes it more spreadable and longer lasting, without altering the taste of the fruit due to its neutral flavour. Powder for cold processing. |
MEUCCI FRUGELF Lactose free cold water stabiliser for sorbet as above. |
Stabilisers |
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MEUCCI TOP FOND An excellent stabiliser for both whipped cream and semifreddi which gives a firm smooth finish. Its most important quality is that of making both compact and smooth semifreddi. |
MEUCCI STABOGEL NEUTRO A powder product for warm processing, made of stabilisers and emulsifiers. |
STABILISER 50 (FOR SORBET) (not Meucci) Cold water stabiliser for sorbet. |
Complete mixes
Complete mixes |
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MEUCCI COMPLETE MIXES SERIES 500 A complete mix with no additions required but a softener, such as Velvet Gel can be added. Suitable for sorbet (1.5kgs to 4L water), crushed ice drinks (1.5kgs to 4.5L water) and ice cream (1.5kgs to 3kgs ice cream base). Banana Cappuccino Lemon Melon Pineapple Red Orange |
MEUCCI CIOKOBON It is a powder that is used to make chocolate ice cream and can be added to milk or water |
Sweetners, acidifiers, softeners and enhancers |
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MEUCCI VELVET GEL Maintains soft ice cream for smoother easy to serve products. |
CITRIC ACID POWDER Used to enhance a sharp citrus taste. |
GLUCOSE SYRUP 42DE AND POWDER 38-40DE (not Meucci) Makes product soft for easier scooping. |
GLYCERINE (not Meucci) Makes product soft for easier scooping. |
SNOMALT (not Meucci) Makes product soft for easier scooping. |