Hamburg, September 2024 – Worldwide sales of soft-serve ice cream have grown continuously for the last five years. According to Innova Market Insights, annual growth has been a good 7.3 percent and rising. Soft-serve ice cream is a popular and trendy category. Accordingly, at Gulfood Manufacturing in Dubai Hydrosol is presenting an established stabilizing system for the production of soft-serve ice cream. What makes it special is its simple handling.
The final product can easily be made on site in the desired amount, by simply preparing a few basic ingredients and the functional system in a soft-serve ice cream machine.The result is a high-quality ice cream with creamy texture and authentic vanilla taste. The flexible recipe enables a wide range of soft-serve specialties in many different flavors.
Another highlight is a vegetable fat cream that is particularly suitable for warm regions. A new stabilizing system from the Stabimuls ICR series makes it possible. The system and of course the final product store well even in warm temperatures. The whipped vegetable fat cream features a very high 400 percent whip volume. Another plus point is the foam stability. On tartes and cakes, the whipped cream keeps its stable consistency for a long time, even without cooling.
For hearty indulgence, Hydrosol presents new high-protein chicken chips. The basis is a proven system from the PLUSstabil series that was originally developed for fresh meat preparations like kebab and shawarma. The system has good binding ability and prevents loss of liquid. This increases yield.
This new chicken chips application is an attractive snack that can be declared as a high protein product. Visitors to Hydrosol’s booth R-N11 in Sheik Rashid Hall can find out more about these and other new products.
