Lemon-thyme-coconut frozen dessert

Formula

-

Ingredient Amount % as is
Water 22.00
Coconut milk 51.00
Sugar 16.00
GLOBE® 40 DE glucose syrup non-GMO 7.00
TIC Pretested® inulin LV 110 powder 3.00
Dairyblend IC Natural 21 1.00
*Natural flavor -
TOTAL 100

Preparation

  1. Combine 140°F water with coconut milk and mix for 2 minutes.
  2. Add dry ingredients, including Dairyblend IC Natural 21, and mix for 10 minutes.
  3. Add pre-heated GLOBE® 40 DE glucose syrup non-GMO 104°F and mix for 5 minutes.
  4. Process by HTST: Use a preheat of 149ºF, homogenization pressure of 2nd stage 500 PSI (30 bar)/ 1st stage 2500 PSI (170 Bar), and final heat of 185°F with a 15 second hold time. 
  5. Collect at 70°F in mix bags and place in refrigerator to age for 24 hours.
  6. Mix in flavor and color and freeze, targeting 80% overrun.
  7. Store at -25°F.

*Use manufacturer's recommendations for flavor addition level. 

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