Ice cream coatings
Ice cream coating from TM AUGUST have a enhanced chocolate flavor release and aroma of the natural chocolate with rapid melting in mouth. Possesses with lower viscosity, elastic structure and fast crystalization. Also features with excellent snap while keeping its whole plasticity. Coatings are produced on the base of high quality fats, that allows keeping high and stable quality. The wide assortment and customized approach will guarantee the long term cooperation.
| Number of the coating | Coatings characterisitcs | Application | Melting temperature, C |
|---|---|---|---|
| Confectionery compound №323 |
Dark-milk lauric base confectionery coating | Ice cream enrobing on the extrusion lines but also Eskimo-generators, layers thickness is up to 20%. So called “cruncy” is applied in Eskimo like “Kashtan”. Alternative adding the nut chips, rice bubbles, cookies crunches (5-10%). |
30-33 |
| Confectionery compound №111 | Premium grade milk cocoa confectionery coating | Ice cream body enrobing on the extrusion lines but also Eskimo-generators, layers thickness is up to 25%. Contains cocoa powder. Applied on the premium grade ice cream, like “Imperia”. Alternative adding the nut chips, rice bubbles, cookies crunches (5-10%). |
28-30 |
| Confectionery compound №324 | Barrier lauric coating (spray coating) | Spray coating is sparayed on the wafer cones, preventing their softening and salting. | 30-33 |