Ice cream fillings and compound coatings
Ice cream fillings and compound coatings
Ice cream fillings and sauces: the 3 types
Ice cream fillings and sauces are essentials for an indulgent ice cream creation. Swirl them in your stick, pint and tub, create a pencil at the heart of your stick or cone, include a thick core at the center of your pint, or add an interlayer between your coatings and your ice cream stick as the iconic Magnum Double… possibilities are infinite!
Ice cream fillings and sauces: play with textures!
At Barry Callebaut, we master three different types of textures for ice cream fillings:
Fat-based ice cream filling
1 - Fat-based fillings with fast-melting properties
Thanks to the special fat matrices, these products appear hard at frozen temperatures, though melt rapidly and faster than the ice cream base in your mouth, creating an extra multisensorial dimension.
Water-based ice cream filling
2 - Water-based, freezestable sauces
These recipes do not freeze at negative temperatures, therefore deliver a soft, jam-like mouthfeel in every bite.
Curd ice cream filling
3 - Freezestable fruit curds
Thanks to the special emulsion technique, these recipes have an extra creamy texture at frozen temperatures, similar to an English curd - though without any egg or cheese added. These products are the perfect choice if you are looking for extra creaminess in every bite.
In need of Technical support?
Download our Ice Cream Coatings & Fillings brochure to learn more about our range. Or get in touch and let us guide you through the range of coatings & fillings that suits your specific application.
Ice cream compound coatings
On top of fillings, you can use compound coatings to add an extra crunchy layer to your frozen treat. Here, the key is to select the right fat matrix to ensure the desired mouthfeel, being it a thick, hard cracking layer or an extra thin one.
Our range includes:
1 - Compound coatings for enrobing and dipping applications
Depending on the fat content and the fat matrix, you can achieve the desired level of thickness, cracking and melting behavior. This range is developed specifically for sticks, sandwiches and bites.
2 - Compound coatings for spraying cones and crunchy multilayers
The extra fineness of these recipes allows you to create a thin barrier to protect your wafer cone or create extra thin crunchy layers within your ice cream dessert!
Loads of flavor and color possibilities
Thanks to our specialty sites ASM and La Morella Nuts, the range of flavor and color palette available at Barry Callebaut is extremely broad:
- Choco essentials range, from the most intense and dark choco flavor to the most delicate, sweet milky white.
- Mediterranean Nut Crafted recipes, with freshly roasted hazelnuts, almond, pistachio, macadamia, pecan and more to make your consumers truly go nuts!
- Our fruity range, including from the most classic flavors such as berries to the most exotic ones.
- Infinite shades of caramel, from the darkest, intense brownie flavored to the lightest, sweet ones, with possibilities ranging from short to long tailing you can choose from.
- Other trendy flavors, from peppermint to licorice to brandy, anything is possible at ASM!
- Colorful coatings with rich, intense colors to make your creation instagrammable!
Colors and flavors can be achieved with natural ingredients and freshly roasted nuts: discover them all!
