1. MOLDA Ingredients for Ice Cream

2. MOLDA Ingredients for Ice Cream: Advantages and Ideas (I.): - by use of 2 % of MOLDA natural fruit powders you can drop / reduce the usage of artificial colours or flavours - fruit pieces can be felt as real pieces in the cream – not just as “ice”-cubes - usage of dried ingredients does not need additional technical equipment in plant design – just mix with other dry ingredients or add with a feeder in the final process stage

3. MOLDA Ingredients for Ice Cream: Advantages and Ideas (II.): - easy storage and handling of dry ingredients compared to fresh / frozen ingredients - better control of water content (sometimes its necessary to remember that dry ingredients are “water”-free) allows controlled formation of ice crystals and gives more freedom for development of innovative recipes (like e.g. Mascarpone, Honey, etc.) - another application field in ice-cream production is the use of dried ingredients in premium chocolate- / fat-filling-based coatings like e.g. “White Chocolate- Yoghurt-Strawberry”

4. MOLDA Ingredients for Ice Cream Fruits / Fruit Granulates / Fruit Powders Milk Products Special Products

5. Fruits Whole Fruits Fruit Pieces Fruit Granulate Fruit Powder Fruit Juice Powder

6. Dairy Products Cream Powder Art.No. 8404900 Yoghurt Powder Art.No. 8402280 Quark Powder Art.No. 8401500 Mascarpone Powder Art.No. 8402231

7. Special Products Dulce de Leche Art.No. 8500545 Honey Powder 60% Art.No. 8500840 Red Wine Powder Art.No. 8407500 Marshmallows coloured Art.No. 850330

8. Base Recipe –Water40,39 % –Dairy Cream, 30 % Fat26,70 % –Sugar13,11 % –Skim milk powder 11,00 % –Glucose 45°04,00 % –MOLDA Fruit Powder/-pieces02,00 % –Maltodextrine02,00 % –Stabilizer-Compound 00,50 % –Citric Acid 00,30 % Fruit-Ice Cream 8% Milk Fat

9. Base Recipe –Water63,20 % –Sugar22,00 % –Glucose 45°12,00 % –MOLDA Fruit Powder/-pieces 02,00 % –Stabilizer-Compound 00,50 % –Citric Acid 00,30 % Sorbet-Ice Cream with Fruit

10. Processing Solve Glucose in water Add cream Mix powder components and stir Heat to 82°C; then homogenize Cooling to 6°C and let ripe for min. 4 hours Add MOLDA Fruit Powder/-pieces and Citric Acid Freezing

11. Ice Cream with... 2 % MOLDA Kiwi Pieces 9,5 mm Art.No. 8500190 2 % MOLDA Blueberries Art.No. 8500040 2 % MOLDA Raspberry Pieces 1,5 – 8 mm Art.No. 8500222 5 % MOLDA Marshmallows coloured Art.No. 8503330 2 % MOLDA Strawberry Powder Art.No. 8500009 2 % MOLDA Orange Pieces Art.No. 8500145

12. Sorbet-Ice Cream with... 1 % MOLDA Strawberry Pieces 9,5 mm Art.No. 8500035 1 % MOLDA Strawberry Powder Art.No. 8500009 1 % MOLDA Sour Cherry Pieces 0-15 mm Art.No. 8500080 1 % MOLDA Sour Cherry Fruit Powder Art.No. 8503080 2 % MOLDA Blueberries Art.No. 8500040

13. Additional Ideas / Options: - use of MOLDA Fruit Granulates in coating of ice cream - chocolate coated fruit pieces, as crispy and tasty ingredient for new generation of premium ice cream