Coconut-chai frozen dessert

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Ingredient	Amount	% as is
Coconut milk		49.20
Water		21.83
Sugar, granulated		14.00
Simplistica IC 1213 ingredient system		9.80
GLOBE® 40 DE glucose syrup NON-GMO		5.00
Chai masala flaover		0.17
	TOTAL	100.00

Pre-blend all dry ingredients.
Mix tapioca syrup with a portion of the water and coconut milk on an induction cook top at high temperature until the syrup dissolves.
Add mix to high shear blender with remaining water and coconut milk. Add dries to mix and blend at 350 RPM. Adjust speed as needed to avoid creaming and blend for 20 minutes.
Transfer mix to holding tank and process through HTST pasteurizer with inline homogenizer, pre-heat temperature 165°F, homogenization pressure 725/3625 psi, and final heat temperature 185°F for a 30 second hold.
Cool to <50°F and collect for storage. Store at 40°F for 24 hours.
After 24 hours, add 0.17% of chai masala flavor and blend.
Add mix to batch freezer.
Freeze for about 7 minutes and check temperature (21-25°F).
When mix has ice cream like consistency, collect in cups.
Store in deep freezer at -10°F.

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