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Apple Crumb Verrine Puratos Apple Crumb Verrine is a cream and fruit dessert that is layered with apple fillings, whipped cinnamon cream and a crumbled dough that is baked and topped onto the dessert. This formulation is created with the products Topfil Sliced Apple Fillings, Chanty...view more Apple Crumb Verrine is a cream and fruit dessert that is layered with apple fillings, whipped cinnamon cream and a crumbled dough that is baked and topped onto the dessert. This formulation is created with the products Topfil Sliced Apple Fillings, Chantypak and Tegral Satin Creme Cake. view less
Blueberry Verrine Puratos Blueberry Verrine is a blueberry cream confectionery with a layer of blueberry mixture, blueberry cream, strawberry and a mirror glaze. This formulation is created with the products Topfil Blueberry Fililng, Chantypak, Topfil Strawberry Filling and Magnif...view more Blueberry Verrine is a blueberry cream confectionery with a layer of blueberry mixture, blueberry cream, strawberry and a mirror glaze. This formulation is created with the products Topfil Blueberry Fililng, Chantypak, Topfil Strawberry Filling and Magnify. view less
Calcium Enriched Blueberry UHT-Milk Jungbunzlauer International AG This formulation is a recipe for calcium-enriched blueberry milk. From Jungbunzlauer, it features the products Tricalcium Citrate M1098 and Tripotassium Citrate G2040. This formulation also offers a lower calorie version that substitutes ERYLITE® Stevia f...view more This formulation is a recipe for calcium-enriched blueberry milk. From Jungbunzlauer, it features the products Tricalcium Citrate M1098 and Tripotassium Citrate G2040. This formulation also offers a lower calorie version that substitutes ERYLITE® Stevia for sugar. view less
Calcium Enriched Strawberry UHT-Milk Jungbunzlauer International AG This formulation is a recipe for calcium-enriched strawberry milk. From Jungbunzlauer, it features the products Tricalcium Citrate M1098 and Tripotassium Citrate G2040. This formulation also offers a lower calorie version that substitutes ERYLITE® Stevia ...view more This formulation is a recipe for calcium-enriched strawberry milk. From Jungbunzlauer, it features the products Tricalcium Citrate M1098 and Tripotassium Citrate G2040. This formulation also offers a lower calorie version that substitutes ERYLITE® Stevia for sugar. view less
Calcium Enriched Strawberry Yoghurt Jungbunzlauer International AG This formulation is a recipe for a calcium-enriched strawberry yoghurt. It features the products Tricalcium Citrate M1098 and Citric Acid Anhydrous.
Calcium Enriched UHT-Milk Jungbunzlauer International AG This formulation is a recipe for calcium-enriched milk. From Jungbunzlauer, it features the product Calcium Lactate Gluconate 13 at 0.43%.
Calcium Enriched UHT-Milk (Higher Calcium) Jungbunzlauer International AG This formulation is a recipe for calcium-enriched milk. From Jungbunzlauer, it features the product Calcium Lactate Gluconate 13 at 0.71%.
Cheese Sauce for Macaroni & Cheese with sub4salt® Recipe (35% less sodium) Jungbunzlauer International AG Cheese Sauce for Macaroni & Cheese with sub4salt® will yield 35% less sodium than the standard cheese sauce for macaroni & cheese recipe.
Cheesecake Bites Puratos Cheesecake Bites is a cream cheese, sour cream and sugar that is baked into bite sized servings and then filled and decorated with chocolate. This formulation is created with the product Carat Decorcrem Dark SH.
Chocolate Mousse Trio Push Pop Puratos Chocolate Mousse Trio Push Pop is a cream dessert of several different types of mousse layered from dark semi-sweet chocolate to milk chocolate to chocolante white. This formulation is created with the products Chantypak, Chocolante Dark Semisweet, Chocol...view more Chocolate Mousse Trio Push Pop is a cream dessert of several different types of mousse layered from dark semi-sweet chocolate to milk chocolate to chocolante white. This formulation is created with the products Chantypak, Chocolante Dark Semisweet, Chocolante Milk and Chocolante White. view less
Coffee Syrup (No Added Sugar) Jungbunzlauer International AG This formulation produces a coffee syrup with no added sugar. It features the products Citric Acid Anhydrous, Xanthan Gum (Type FN), and ERYLITE® Stevia 400.
Cookies n' Cream Push Pop Puratos Cookies n' Cream Push Pop is a cream mixture that is piped into a push pop and has crushed cookies folded into it. This formulation is created with the products Chantypak and One Step Neutral Vanilla Mousse Mix.
Cream Cheese – Direct Set 15% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...view more All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. view less
Cream Cheese – Direct Set 25% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...view more All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. view less
Cream Cheese – Quark based 25% Fat, with Nutrilac® QU-7650 Arla Foods Ingredients Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsificatio...view more Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsification and waterbinding properties, which ensures a creamy and tastefull end product. view less
Fermented Cream Cheese – Cold Filled 15% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or...view more All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cheese filling for e.g. cheesecake. view less
Fermented Cream Cheese – Cold Filled 25% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, o...view more All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cream cheese filling for e.g. cheese cakes. view less
Fermented Cream Cheese – Hot Filled 15% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but s...view more If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but still spreadable fermented cream cheese product. view less
Fermented Cream Cheese – Hot Filled 25% Fat, with Nutrilac® CH-5559 Arla Foods Ingredients All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable...view more All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. view less
Fermented Milk Dessert with Nutrilac® QU-8302 Arla Foods Ingredients By using Nutrilac® QU-8302, yoghurt producers are now able to produce a firm, smooth fermented milk dessert on a traditional yoghurt line through simple processing. The result is a delicious spoonable smooth texture produced with a maximum yield
Gelling Syrup for Yogurt (Formulation #PAN 00598-SD) CP Kelco Whether poured over yogurt as a “novelty” or co-deposited into the cup like a variegate, contact with yogurt allows calcium to transfer from the yogurt into this syrup and gel the GENU® pectin type LM-104 AS.
Greek-Style Yoghurt with Nutrilac® QU-8302 Arla Foods Ingredients With Nutrilac® QU-8302 it is possible to produce a superior Greek-style yoghurt with maximum yield and a delicious firm spoonable texture on a standard yoghurt line.
Low Fat Cheddar Cheese with Nutrilac® CH-4560 Arla Foods Ingredients When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content;...view more When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content; hard and rubbery texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour. view less
Low Fat Emmenthal Cheese with Nutrilac® CH-4560 Arla Foods Ingredients When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time...view more When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour can be somewhat disregarded. view less
Low fat Gouda cheese with Nutrilac® CH-4560 Arla Foods Ingredients Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish c...view more Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish colour. view less
Low fat Mozarella with Nutrilac® CH-4560 Arla Foods Ingredients Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to...view more Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to full fat versions, unappealing grayish colour. view less
Low fat stirred yoghurt - with Nutrilac® YO-7700 Arla Foods Ingredients When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in...view more When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in the yoghurt base, and increased viscosity in low-fat yoghurts. view less
Low fat Tilsit cheese with Nutrilac® CH-4560 Arla Foods Ingredients Low fat Tilsit cheese with Nutrilac® CH-4560 has a softer and smoother structure compared to a standard lowfat cheese, which have a more crumbly and rubbery structure and a greenish tinge of off-colour.
Magnesium Enriched Strawberry Yoghurt Jungbunzlauer International AG This formulation is a recipe for strawberry yoghurt enriched with magnesium. It utilizes the products Trimagnesium Citrate Nonahydrate and Tricalcium Citrate M7090. Magnesium is useful for the maintenance of normal bones and teeth, normal energy-yielding ...view more This formulation is a recipe for strawberry yoghurt enriched with magnesium. It utilizes the products Trimagnesium Citrate Nonahydrate and Tricalcium Citrate M7090. Magnesium is useful for the maintenance of normal bones and teeth, normal energy-yielding metabolism, and reduction of tiredness and fatigue. view less
Magnesium Enriched UHT-Milk Jungbunzlauer International AG This formulation allows the formulator to enrich milk with trimagnesium citrate anhydrous. The incorporation of magnesium into the milk helps with maintenance of normal bones and teeth, muscle function, functioning of the nervous system, protein synthesis...view more This formulation allows the formulator to enrich milk with trimagnesium citrate anhydrous. The incorporation of magnesium into the milk helps with maintenance of normal bones and teeth, muscle function, functioning of the nervous system, protein synthesis, and psychological functions, among many other benefits. view less
Magnesium Enriched UHT-Milk (with Tripotassium Citrate G2040) Jungbunzlauer International AG This formulation allows the formulator to enrich milk with trimagnesium citrate anhydrous and tripotassium citrate G2040. The incorporation of magnesium into the milk helps with maintenance of normal bones and teeth, muscle function, functioning of the ne...view more This formulation allows the formulator to enrich milk with trimagnesium citrate anhydrous and tripotassium citrate G2040. The incorporation of magnesium into the milk helps with maintenance of normal bones and teeth, muscle function, functioning of the nervous system, protein synthesis, and psychological functions, among many other benefits. view less
Mango Mojito Push Pop Puratos Mango Mojito Push Pop is a vanilla mousse cream dessert with rum flavoring, garden mint flavoring, lime flavoring and mango. This formulation is created with Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Harmony Sublimo Neutr...view more Mango Mojito Push Pop is a vanilla mousse cream dessert with rum flavoring, garden mint flavoring, lime flavoring and mango. This formulation is created with Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Harmony Sublimo Neutra. view less
Melted Brie with Fruit d'Or organic berries Fruit d'Or Melted Brie with Fruit d'Or organic berries is made with brie cheese, maple syrup, organic whole dried cranberries or whole organic mixed berries and pine nuts. This recipe can be done with any size of brie cheese Wheel. Put the brie in an oven plate (a p...view more Melted Brie with Fruit d'Or organic berries is made with brie cheese, maple syrup, organic whole dried cranberries or whole organic mixed berries and pine nuts. This recipe can be done with any size of brie cheese Wheel. Put the brie in an oven plate (a pie plate for example). Pour syrup on the cheese, a good quantity until the cheese is all covered. Put Fruit d'Or dried whole organic cranberries and/or dried whole organic mixed berries until cheese is fully covered. Place in oven and bake at 350°F for about 10 minutes or until cheese has soften. Take out of the oven and cover with pine nuts. Serve with slices of bread. view less
Mineral Enriched Drinking Yoghurt Jungbunzlauer International AG This formulation is a recipe for a mineral enriched drinking yoghurt. From Jungbunzlauer, it features the products Tricalcium Citrate M1098, Trimagnesium Citrate Nonahydrate, Zinc Citrate Trihydrate Powder, Citric Acid Anhydrous, and ERYLITE® Stevia 200.
NutraSweet® In Yogurts NutraSweet Company NutraSweet® In Yogurts includes formulations for no sugar-added strawberry fruit preparation, light/low-fat yogurt with no sugar added strawberry fruit preparation, and light/no-fat yogurt with no sugar added strawberry fruit preparation.
October Cheese Melt Fruit d'Or October » Cheese Melt is an appetizer made from brie or camembert cheese, sweet cranberry mix, grilled almonds and honey. The cranberry mix is made from frozen cranberries, water or orange juice, sugar or maple syrup,
Piña Colada Push Pop Puratos Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mou...view more Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Topfil Pineapple Filling. view less
Plain NonFat Greek Yogurt with IdaPro® Milk Protein Concentrate-80% Idaho Milk Products This plain nonfat greek yoghurt formulation utilizes IdaPro® Milk Protein Concentrate-80% to enhance texture and creaminess.
Raspberry Cheesecake Push Pop Puratos Raspberry Cheesecake Push Pop is a cream mixture that has raspberry filling layered with graham crackers. This formulation is created with the products Chantypak and Topfil Raspberry Filling.
Strawberry Daiquiri Push Pop Puratos Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme ...view more Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Fruitfil Strawberry Filling. view less
Thermised Greek-Style Yoghurt - with Nutrilac® YO-5369 Arla Foods Ingredients Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structur...view more Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structure even after 3 months storage, pleasant smooth mouthfeel, and a high viscous product. view less
Wheyless Cream Cheese – Quick by GDL 15% Fat, with Nutrilac® CH-7694 Arla Foods Ingredients Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipmen...view more Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipment. view less
Wheyless Cream Cheese - Quick by GDL 25% Fat, with Nutrilac® CH-7694 Arla Foods Ingredients Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and w...view more Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and waterphase is essential for the structure of the cream cheese. view less
Yoghurt Mousse with Live Culture - Gelatine Free (Formulation #F-AN-04515-01) CP Kelco A gelatine free yoghurt mousse or topping with 6-8% milk fat, containing live organisms, can be produced by adding GENU® texturizer type YA-100 prior to fermentation.
Yogurt Mousse with Live Culture, Gelatin Free (Formulation #DF-9406) CP Kelco This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess a...view more This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess and support foam formation. view less
Zinc Enriched Strawberry Yoghurt Jungbunzlauer International AG This formulation is a recipe for strawberry yoghurt enriched with zinc. It contains the products Zinc Citrate Trihydrate Powder and Tricalcium Citrate M7090.
Zinc Enriched UHT-Milk Jungbunzlauer International AG This formulation is a recipe for milk enriched with Zinc Citrate Trihydrate Powder. Zinc helps with normal function of the immune system, protection of cells from oxidative stress, maintenance of normal bones, and normal cognitive function.