Ice Cream Formulation Consultant Needed

Offer description

My brother and I are setting up a small-scale ice-cream plant that will turn out 70–150 L of finished product each day. The equipment on hand is a 10 L batch freezer with in-built air injection and a set of deep freezers for hardening and storage. We want guidance on the entire production flow—from balancing the mix and choosing stabiliser–emulsifier blends to pasteurising, ageing, freezing and packaging—so every batch shows consistent body, over-run and melt-resistance. The flavour profile we love is the clean, milky creaminess you find in Amul, yet we also plan to develop a range of signature flavours that set our brand apart. Because we are still finalising suppliers, I may ask for advice on where to source high-quality dairy bases, stabilisers, emulsifiers...

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