Viscotex™ ICE
Sugar
Skim milk Powder
Whey powder
Glucose syrup
Vegetable oil
Butter
Water to make

0.30 – 0.40 %
12.00 %
9.00 %
2.50 %
5.00 %
6.00 %
4.00 %
100.00 %

Procedure

1. Dry blend Viscotex™ ICE with sugar, skim milk powder and whey powder
2. Disperse the mixed components into stirred water, followed by glucose syrup
3. Add vegetable oil and butter slowly with good agitation
4. Homogenize and pasteurize (under pressure at 150 bar and at 85°C for 15 – 20 minutes), then chill  to 10°C
5. Age for at least 4 hours at 4°C
6. Spin in batch freezer for 30 – 45 minutes
7. Packing and hardening