Frozen Yogurt

Frozen Yogurt Recipe

Frozen Yogurt / Ice Cream development

  • Finalize the recipe.
  • Prepare HACCP plan & method statement
  • Select the ingredients & suppliers for packaging & raw materials using the approved supplier system ensuring specifications are agreed
  • Receive ingredients and packaging and ensure ingredients meet raw material specifications
  • Store ingredients and packaging and ensure ingredients stored correctly as per specification
  • Measure ingredients and correct quantity of ingredient added in correct rotation
  • Add to Mix tank and ensure a uniform distribution of all the ingredients for subsequent efficient treatment Proteins and stabilising agents begin to hydrate
  • Filter removes any foreign matter / clumped ingredients
  • Pasteurisation
  • Homogenisation (For recipes containg fat)
  • Cool rapidly to reduce temperature after heat treatment to below 4°C
  • Pump to the ageing vat
  • Add colour and flavour (Yogurt added here if frozen yogurt is being made)
  • Freeze rapidly (whilst incorporating air overrun) to below 0 °C (-6 or colder)
  • Pack and further rapid freeze to form small ice crystals in the product
  • Store in freezer ideally below -25°c
  • During distribution maintain finished product -18°C or colder.

The frozen yogurt recipe formulation will be dependant upon many factors:
  • 1. Type of product i.e. low fat, non dairy, with or without inclusions, fruit, probiotic, prebiotic, fat free, soft scooping, soft serve etc etc
  • 2. An important factor in deciding on your recipe is the product positioning i.e. is it Standard, economy, premium or super premium, low fat, no fat, low calorie etc
  • 3. Once this has been decided then the recipe can begin to be formulated and materials selected to give the desired properties in the finised ice cream or frozen yogurt.
  • 4. The quantities and types of ingredients to be added are dependant upon many factors i.e. are they available in the country where manufacturing is to take place, is the required quality available at the desired price.
  • 5. A simple recipe using granulated sugar can be used or a more technical recipe where the freezing point is adjusted by using different sugar substitutes which can give a smooth mouthfeel with little or no fat and also can give a very low calorie product. Taste is taken into account when selecting raw materials i.e if you are making a plain product then do not use raw materials that can impart flavours unless they are desireable flavours which complement your product taste. selection and quantity of sugar replacers also depends on how firm you want the body of the ice cream and how high you wish it to stand if it is a soft serve.
Emulsifiers and stabilizers are selected to give different melt, mouthfeel and cold eating charactreristics

The milk solids content is balanced with the remaining water in the recipe to ensure full hydration of the raw materials.

The acidity of frozen yogurt is extremely imortant as is the selection and addition of the acidifying agent.

Low fat low solids yogurt is usually added to a high solids base mix for frozen yogurt manufacturing, the ammount of yogurt added is dependant upon the water, milk, sugar and milk solids content and the recipe should be balanced and calculated taking all this into account to ensure optimum yield, overrun and also taste and mouthfeel.

Balancing a recipe

1. Selection of fats and sugars

Type of Freezer
% Fat
% Sugar
Vertical
5 to 6
10 to 11
Vertical direct Expansion
6 to 8
11 to 12
Horizontal batch
8 to 10
12 to 14
Continuous
10 to 12
14 to 15
Other
An increase in fat content tends to mask the sweetness provided by the sugar so a proportianal increase in sugar is required.

2. Selection of Emulsifier - assists in emulsifying the fats

The most commonly used is Glycerolmonostearate at 0.5% (GMS is 100% fat)

3. Selection of stabilizer - absorbs free water to form a gel

There are a large variety in use and the ammount used depends on the type of stabilizer

Carboxylmethylcellulose (CMC 0.5%)
Gelatin 0.5%

Other proprietary stabilixers made up of varying percentages of guar gum, xanthan gum, carrageenan etc.

4. Selection of serum solids - depends on functionality required and available raw materials


Skimmed milk powder
Whole milk powder
Whey powder
Liquid milk
Liquid skimmed milk
Milk and whey concentrate

The quantity of serum solids is related to the total solids of the mix and must be recalculated every time an ingredient is changed or a quantity adjusted related to the free water in the mix.

For more information or to discuss your requirements please contact us.

John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.

 

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