Discussing ice cream at a presentation for industrial partners

On February 21, the Chef University Culinary Academy hosted an internal presentation dedicated to ice cream production. From selecting the ideal ingredients to the correct use of freezing techniques, participants learned about the ice cream-making process and gained unique knowledge from professionals.

We always collaborate with high-level specialists. Therefore, the keynote speaker of the day was Olha Baisara, a leading chief technologist in ice cream production in Ukraine. Additionally, a brand manager presented Kerry emulsifiers. During the tasting session, we had the opportunity to try signature desserts created with unique recipes using products available in our assortment. The presentation of new brands and products in the Academy's portfolio gave guests the necessary impulse for new culinary discoveries and experiments. It was not just a feast for gourmets but a true discovery of new flavor horizons that will enrich future culinary experiences. Now, let’s talk about the ice cream ingredients.

The presentation was full of innovations. The ASM brand captured everyone's imagination with its innovative inclusions and glazes, designed to transform ordinary ice cream into an unsurpassed taste experience. They allow every chef to turn their fantasies into reality and create a true masterpiece.

 

Just look at the original flavor options from ASM! Glazes:

• Cactus-bubblegum

• Blue raspberry

• Orange

• Lemon

Inclusions:

• Stracciatella with white and dark chocolate

• Chocolate biscotti

• Wafer cookies

• Kukido

Imagine how many different types of ice cream can be prepared with such a selection of fillings. In the process of making the ice cream base, technologists aimed for a delicate creamy texture, so they used liquid and dry coconut cream. Meanwhile, the natural sweetener Zusto significantly reduces calories and is easily absorbed by the body. This alternative sweetener is a healthier substitute for traditional sugar. To achieve the optimal texture, a Kerry emulsifier was added.

Premium natural lemon, blueberry, and raspberry purees from Dirafrost were combined with the creamy base, giving the ice cream unique fruit and berry notes. The main highlight of all the offered desserts was the additional elements for aesthetics and subtle flavor nuances. To enrich the texture, technologists added Cookit nut pastes and Aptunion fruit inclusions. For decoration, the ice cream was drizzled with Terravita glaze and Cookit caramel. Thus, all the proposed ice cream recipes were remembered as fresh ideas for such a familiar yet highly versatile dessert. All the featured ingredients are characterized by a high level of quality, health benefits, and taste properties.

Stay with us, as we regularly exchange experience to provide you only with high-quality products. We know not only about their origin, processing, and preservation methods but also test them in finished dishes. Therefore, we are always confident in the best results.