|Objectives:||1. Clean Label
2. Replace synthetic emulsifiers (mono & di’s or soy lecithin)
3. Natural / Organic Ingredient needed
4. Reduce Breakage (wafers and cones)
5. Lower water activity
|Use Rates:||Drum Drying
Ice Cream Cones 0.25-0.50%
Sugar Wafers 0.25%
|Mix with slurry or batter system and blend to achieve full hydration. Process as normal.|
|Observations:||Products should release well with less breakage.
If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made.