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Re-inventing the wheel—the technology behind ice cream with large inclusions
date:Aug 27, 2018
orrect chocolate dipping.
2、Food safety guarantee. Correct placement of the stick in the center of the product with no risk of damage to the stick.
3、Ability to add all types of commonly used inclusions. Soft, medium and hard with flexibility to go up to 25 mm.
4、Even distribution of the inclusions in the ice cream product to optimize mouthfeel and overall consumer experience.
5、Correct and consistent positioning of the ice cream products on the stainless-steel trays of the extrusion line to

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