Blending ingredients:

• Dairy powders.
• Glucose.
• Sugar.
• Fats Dairy and or Palm oil.
• Stabilizers and emulsifiers.
• Flavours.

Assuring final ice cream product has:

• Smooth body and creamy texture.
• Overrun stabilisation (Facilitated air incorporation high or low).
• Improved dryness on extrusion.
• Melting resistance.
• Shrinkage resistance.
• Retarded ice crystal growth.

Over all advantages

• The ice cream mix is competitively priced and compares favourably with purchasing ingredient separately.
• Lowers product indent.
• Easily used, hence reducing handlers mistakes and food safety issues.
• Readily available.