Ripple syrups

Ice-cream ripple syrups represent a group of products which are still in the beginning phase and which will be developed and expanded during the next few years. This group has been specially developed to cater for the needs of the ice-cream production industry. It is a kind of syrup especially used for combining with frozen desserts. These syrups are of moderate thickness, smoothness, viscosity, fine consistency, with a typical flavor and color. This kind of product is used for ice-cream rippling (decoration) of ice-cream as well as mixing with ice-cream bases in order to obtain a specific color and flavor.

Viscosity, fruit content, soluble solid, pH and all other characteristics are chosen by the customer, dependent upon the desired use.

Recommended flavors
We currently produce syrups with blueberry, blackberry, raspberry and chocolate flavors. In order to meet our customers’ needs, we are willing to develop other syrup flavors in order to provide the most attractive ice-cream design.

How are rippling syrups made?
We produce them from the highest quality concentrated fruit juices and also from other raw ingredients. As previously emphasized, we carefully monitor and control the origin and fruit type from the moment of receiving it to the final processing. We cook concentrated fruit juice and other raw ingredients with the addition of sugar, pectin, citric acid and flavors until we achieve the desired result, including texture, viscosity and other specifications.

We wish to emphasize that we carefully control all our production processes according to the highest standards of safety and food quality, which results in the constant and consistent quality of our products.

Application
Rippling syrups are used in the ice-cream industry where the basic condition is the high stability of the product during thawing and freezing. One more requirement which the rippling syrup must fulfill is a long or moderately long texture without breaking. By applying special technological processes, products which show excellent characteristics are made.

Through our special technological processes and carefully chosen ingredients used in production we are able to produce a high level of quality.

Advantages
The advantages of these syrups are their high stability during freezing and thawing, without deformation of texture and without whitening during thawing, and when freezing rippled ice-cream, water crystals do not appear.

Technological information
SS (refract. / 20oC): 48 - 56 ± 2%
pH: 2.7 - 5.5 depending on type of syrup
Density (ρ): 1.210 - 1.331g/cm3 depending on the SS
Freezing test: if the syrup is frozen, water crystals do not form
Storage conditions: in a cool, dry place up to +4°C
Shelf life: 6 months at +4oC in original packaging
Package: 20kg PVC pails (industrial packaging)