White Base Milk-Based Ice Cream Powder

**The stabilizer in Letra ice cream powder maximizes the aeration of the ice cream mixture and makes the texture of the ice cream lighter.

**This type of stabilizer prevents the ice cream from melting too quickly.

** Another feature of this type of stabilizer is that it prevents the ice cream from falling off the cone.

** To achieve maximum aeration in the ice cream, at the beginning of production take a few cones from each cylinder of the machine (depending on the machine’s capacity) and pour them back into the ice cream mixture tank. This is because at the start of the machine, the ice cream mixture enters the freezing cylinder without aeration.

Ice Cream Making Steps:

1. Preparing the ice cream mix:

To prepare the ice cream mix, combine the ice cream powder with 10 liters of milk.

To mix the powder with milk, first pour the milk into the container and then add the powder to the milk.

Mixing the ice cream powder with milk should be done using a hand whisk or an electric mixer at low speed to prevent foam formation in the ice cream mixture.

Whisking should continue until the sugar and other ingredients in the ice cream powder are completely mixed with the milk.

More mixing results in a smoother ice cream mixture, and the final ice cream will have a creamier and lighter texture.

**It should be noted that whisking must be done gently.

The containers and buckets used in making the ice cream mixture must be completely clean; otherwise, the microbial load of the milk will increase, and the ice cream mixture will sour prematurely.

If you are using fresh local milk, you must boil it and then cool it quickly to pasteurize the milk.

The temperature of the milk, whether warm or cold, has no effect on the final quality of the ice cream when mixed with the powder.

Low-fat or full-fat milk does not significantly affect the texture of Letra ice cream.

2. Resting time of the ice cream mix:

Resting the ice cream mixture is done for two purposes.

** Improving the taste of the ice cream

** Achieving the full consistency of the ice cream mixture

It is better to let the ice cream mixture rest in the refrigerator to prevent the microbial load of the milk from increasing.

During the resting period, which is ideally 4 hours, the flavor of the ice cream improves and the mixture reaches the desired consistency.

Reaching the proper consistency allows more air to be incorporated into the ice cream texture during production in the machine, resulting in creamier and softer ice cream. Storing the ice cream mixture in the refrigerator for more than 4 hours further improves the quality of the ice cream texture.

If the ice cream mixture does not go through the resting time, it will not be fully aerated during production and will have an icy and heavy texture.

3. Pouring the ice cream mix into the machine:

** To maintain the quality and safety of the ice cream, the machine must be completely clean to prevent the ice cream mixture from becoming contaminated.

** If the machine has a valve, the valve should be opened by 4 millimeters.

** If the machine is pump-equipped, adjust the amount of aeration as desired.

** The temperature of the upper tank of the machine, where the ice cream mixture is poured, should normally be 4°C to keep the mixture cold.

**During store closing hours and when the ice cream machine is not in use, the machine should be set to storage mode to keep the upper tank cold, or the mix should be completely removed from the machine and stored in the refrigerator.

** Before pouring the ice cream mixture into the machine, stir the mixture once more.

**It is recommended to service the machine every year to check the gas level and other components of the device.

** The temperature of the ice cream coming out of the machine, regardless of the type, capacity, or origin of the machine (domestic or foreign), must be -8°C.

In machines with plastic paddles, if the paddles are excessively worn, the quality of the ice cream texture decreases, and the paddles will push the ice cream out of the machine with less efficiency.

During the period of using the machine, make sure the machine is clean.

Why should we use Letra ice cream powder!!!!

1. If we assume the ice cream is served at a height of 10 cm from the machine, Letra ice cream is up to 30% lighter than traditional ice creams at this height.

2. Due to its special formulation and stabilizer used in it, Letra ice cream allows greater aeration within the ice cream.

3. It does not fall off the cone.

4. It is creamier.

5. It melts more slowly and does not drip.

6. It has a better taste.

7. It is easier to prepare.

8. It does not require skilled labor to make the ice cream.

9. It does not require trips to the market to buy raw ingredients.

10. It has consistent quality.

11. In small shops, it does not require space for making ice cream or the use of milk cooling machines.

12. Ice cream can be prepared in the morning in the amount needed for the same day.

13. Storing ice cream powder is possible under any conditions.

14. No matter what type of milk is used, it has a high-quality texture.

15. To avoid fluctuations in the price of raw materials, ice cream powder can be purchased in the quantity needed for the season.

16. Due to the light texture of the ice cream, it comes out of the machine more easily, and the machine’s efficiency increases.

17. In crowded places, if the ice cream mixture in the machine is running out, it can be easily prepared again.

Making different types of ice cream with White Base

Milk and Cream Ice Cream

Contents: 2350 g ice cream powder + 9 liters of milk + 1000 g cream

First, mix the milk and cream together, then add the powder and mix thoroughly until the ice cream mixture becomes uniform.

Vanilla Ice Cream

Contents: 2350 g ice cream powder + 10 liters of milk + 5 g vanilla

First, mix the vanilla with the powder, then pour it into the milk and stir until the ice cream mixture becomes uniform.

Chocolate Ice Cream

Contents: 2350 g ice cream powder + 10 liters of milk + 300 g cocoa

First, mix the cocoa with the ice cream powder, then pour it into the milk and stir until the ice cream mixture becomes completely uniform.

Nescafe Ice Cream

Contents: 2350 g ice cream powder + 10 liters of milk + 120 g Nescafe

First, mix the Nescafe with the milk, then add the powder into the milk and stir until completely uniform.

Saffron Ice Cream

Contents: 2350 g ice cream powder + 3.5 g saffron

Mix the ground saffron with some lukewarm water (about 200 ml).

Mix it and after the saffron is infused, add it along with rose water to the milk.

Then add the powder into the milk and stir until completely uniform.

For a better taste of saffron ice cream, 200 to 500 g of sugar can be added to the ice cream powder.

Fruit Sorbet with White Base

Various fruit juices (such as barberry, pomegranate, sour cherry) can be mixed with White Base in the amount of 10 liters, and after 2 to 4 hours, pour the ice cream mixture into the ice cream machine.

When using fruit juice, there is no need to add milk.

The fruit juice pulp must be filtered to avoid causing problems for the machine’s valve or pump.