Description: Créme Freeze is a specialised powder soft-serve base, developed for 3 distinct applications.

Firstly, for very hot climates. Its meltdown time is very long having a more icy texture and being more solid (it does not aerates as much as most other blends.)

Secondly, being more solid in texture, it handles chocolate dipping much better than other soft serves. So ideal when you sell a lot of choc dips.

Thirdly, this blend works really well in older soft serve machines which struggle to freeze the soft serve down to minus 8ºC as is required with our other blends. At only minus 6ºC, Créme Freeze is firm and this is also its normal serving temperature.

Ingredients: Sugar, Milk Solids, Vegetable Fat, Maltodextrin, Vegetable Gums (466, 407), Flavour, Emulsifiers (472a, 322 Soy)
This product contains dairy and soy products as indicated in bold.

Net Weight: 10kg cartons (4 x 2.5kg sachets)

Cartons: Custom-printed, export-grade single corrugated ´1C´ super-flute cardboard box, with a label bearing the following information: Product Name, Product Code, Net Weight, Ingredients, Packaging Date, Best-before Date, Storage Instructions & Supplier Details. Then in jet-print, the Pallet Code and Time of Packaging is printed on the reverse side of the carton.

Shelf Life: 12 months from date of manufacture.
After mixing, it is must be stored below 4ºC (39ºF) and used within 3 days.

Yield: Each bag (2.5 kg) is mixed into 7 litres of water so yield per bag is 9.5kg. Each carton yields 38 kg liquid mix. This is equivalent to 380 x 100 gram serves.

Palletizing:
One standard LCL pallet holds 80 cartons (but 100 cartons when part of an FCL order) and is 1.92 cubic meters  in size (excluding pallet) and weighs 800kg

Specified Optimum Operational Temperature:
Soft Serve: This soft serve must be served at minus 6ºC (21ºF).
Hopper: The liquid in the storage hopper must be kept between 2 and 4ºC. This temperature is usually reached after 1 hour of pouring fresh mix into the machine mixed with water at 16ºC (61ºF).

NUTRITIONAL INFORMATION
When reconstituted as per mixing instructions

Average Quantity per 100g

492kJ (118Cal)

2.6g

3.2g

2.4g

19.3g

17.3g

58mg

87mg

• Cones: Decorated with crushed nuts or multi-coloured Sprinkles. With a Flake (tm). Dipped into dipping chocolate (various flavours & colours). Sold on a normal cone, waffle cone, double cone or baby cone.
• Sundaes: decorated or with topping or with crushed nuts & chocolate topping or with hot fudge.
• Flurries: Soft serve mixed with crushed Smarties, crushed M&M´s, crushed Oreo cookies, crushed Flake, etc - sold in cups.
• Waffles: Perfect on waffles with golden syrup!
• Milkshakes: 1/3 soft serve, 2/3 cold milk, milkshake flavouring syrup to taste (usually 10% of total volume). Blend for 20 second with milkshake spinner. Aeration ~20% of final volume.
• Thickshakes: 2/3 soft serve, 1/3 cold milk, milkshake flavouring syrup to taste (usually 10% of total volume). Blend for 30 second with milkshake spinner. Aeration ~10% of final volume.