Sherbet/ Sorbets
Bianbel®
Bianbel® is a specialized range of high protein blends, especially used for the replacement of egg white for foaming properties. Proteins in Bianbel® NG facilitate an homogeneous incorporation of the air in the mixes and stabilize the air bubble network.
Description
Wet Application (60-70% water) – Sherbet is a fruit, sugars and dairy frozen product that contains anywhere from 1 percent to 3 percent fat (milkfat …). Sorbet is a fruit-based frozen dessert with little to no dairy ingredient.
Indicative process
- Reconstitution (10mn – 65°C)
- Homogenization (160 bars + 40 bars – 75°C)
- Pasteurisation (30s – 85°C)
- Ageing (min. 4h at 4°C)
- Freezing (-3,5°C to -7°C)
- Hardening and Storage (-20-25°C)
Benefits
- Process: no modification required
- Easy to use with dosages depending on recipe, process, objectives. Please ask for assistance.
- Overrun: Structuration of the air bubbles network
- Melting: Heat shocks resistance and reduction of melting speed
- Texture: unctuosity, mouthfeel, reduced cold impression
