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Flora Professional Ice Cream Mix

Practical information for ice cream and gelato machines

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Flora Professional Ice Cream Mix is a 100% plant-based alternative to dairy ice cream. It can be used to prepare soft serve, gelato/Italian-style ice cream and is a 1 to 1 swap with the same taste and texture as dairy ice cream.
It is a convenient ready-to-use mix that does not require any pre preparation, including pasteurization before making gelato. This versatile mix can be used across different soft serve and gelato machines. It is also an ideal base to create flavoured varieties of soft serve and gelato.

Steps to follow when changing your mix to Flora Professional

Here is a guide you can use when swapping your current mix to Flora Professional Ice Cream mix for soft serve.

  •  Disassemble and clean the machine

    Ensure you drain the current mix and the machine is empty completely. Follow up by flushing with water before disassembling the key components for a full cleaning. Use a manufacturer-recommended cleaning solution for a deep cleaning cycle and sanitize before reassembling the machine.

  •  Inspect and Reassemble

    Check for wear and tear, ensure the parts are well lubricated and reassembled correctly to avoid leaks or mechanical issues.

  •  Adjust Machine Settings

    Ensure you adjust the temperature, viscosity and overrun to match the desired need. You can contact your machine manufacturer for recommendation. Important to ensure that the machine is filled according to instruction, avoiding air pockets in the freezing cylinder.

  •  Test and Calibrate

    Prepare a small amount of mix and run it through the machine. Check for texture, consistency, and temperature and remember to fine tune.

  •  Documentation and Communication

    Remember to label mixes clearly: Ensure all operators are aware of the change to avoid confusion
Download Detail Guide

FAQs

  • How does Flora Professional Ice Cream Mix compare to dairy soft serve ice cream?

    Flora Professional Ice Cream Mix is an alternative to dairy soft serve ice cream, offering a 1 to 1 swap with the same taste and performance. It provides a smooth, creamy texture just like dairy, and can be used across all soft serve machines

  • What are the available packaging sizes for Flora Professional Ice Cream Mix?

    Our product is in a convenient, ready-to-use liquid format available in a 10L and 1L quantity.

  • What are the recommended applications for Flora Professional Ice Cream Mix?

    Flora Professional Ice Cream Mix is a versatile product that can be used to prepare delicious soft serve and also gelato/Italian style ice cream.

  • What is the shelf life of Flora Professional Ice Cream Mix?

    10L has a shelf life of 9 months from the date of production at chilled storage 2 °C to 7 °C for 9 months and should be used within 3 days of opening. The 1L pack has a shelf life of 4 months from the date of production at ambient storage from 2 °C to 20 °C and should be consumed entirely upon opening.

  • Does Flora Professional Ice Cream Mix need to be prepared in a specific machine?

    Flora Professional Ice Cream Mix is a ready-to-use liquid mix for any soft serve ice cream machine including brands such as Taylor, Carpigiani, Nissei, Stoelting, Catabriga, Luna, Electro Freeze and Spaceman. It also works across all types of gelato machines.

  • Are specific machines required to make Flora Professional Ice Cream Mix?

    No, Flora Professional Ice Cream Mix is designed to be used across different ice cream machines.

  • Is Flora Professional Ice Cream Mix available in different flavours?

    Flora Professional Ice Cream Mix is available in a creamy vanilla flavour and can be used as a base to prepare any soft serve or gelato flavours.

  • What is the recommendation for pasteurisation and machine cleaning with Flora Professional Ice Cream Mix ?

    We recommend to follow machine manufacturer recommendation for pasteurization and machine cleaning cycle

  • Do I need to change the settings when I use Flora ice cream mix?

    Normally plant based mixes have a higher freezing point due to non availability of lactose so you may need to adjust the settings. Recommendations for Taylor: Machine: Taylor C708, Overrun: Approximately 70%, Viscosity: 3.5 - 3.8, Drawing temperature:  50°C to 60°C Recommendations for Carpigiani: Machine: 191 Classic, Overrun: 80%, Settings: HOT® 95

  • Do I need to change the overrun when using Flora Professional Ice Cream Mix?

    No you can use the same overrun as your current product

  • How can I calculate the yield with Flora Professional Ice Cream Mix?

    The yield can be calculated by multiplying by overrun and then dividing as per portion size.

Recipe Balancing for Gelato with
Flora Professional

Flora Professional Ice Cream Mix is a versatile product that can be used
to prepare delicious for gelato/Italian style ice cream

As plant based mixes are lactose free, it is needed to a different balancing than
a dairy base so the same consistency is achieved in scooping.

Compensation for the gelato recipes can be done as you normally do with the support
of ready-made applications/mobile apps or by manual calculations.

Balancing for fruit Gelato

Example for balancing a Banana Gelato

Flora Professional Ice Cream Mix 637g, Banana 300g, Dextrose 63g

Preparation:
Prepare the Banana ice cream by mixing all ingredients with a blender at
high speed. Add the ingredients to your gelato machine.

Balancing for fruit Gelato

Balancing for non-fruit Gelato

Example for balancing a Chocolate Gelato

Flora Professional Ice Cream Mix 660g, Chocolate sauce (water 41.5%, dark chocolate 23.3%, cacao 22-24 16.7%, sucrose 9.7%, dextrose 8.8%) 315g, Dextrose 25g

Preparation:
Prepare chocolate sauce separately. Dissolve powders in water at 40 °C, heat up to 95 °C and chill quickly to 4 °C. Add and melt the dark chocolate at 75 °C during cooling. Let the chilled sauce mature for 12h (min. 4h) before preparing ice cream. Prepare the chocolate ice cream by mixing all ingredients with a blender at high speed. Add the ingredients to your gelato machine.

Balancing for non-fruit Gelato

Balancing for infusion Gelato

Example for balancing Coffee Gelato

Flora Professional Ice Cream Mix 884g, Coffee beans 60g, Dextrose 56g

Preparation:
Crush coffee beans and cardamom pods in mortar & pestle. Add the crushed coffee beans to 300g of Flora Ice cream mix in a pot. Heat up in pot to 80C and let infuse for 15 min before sieving and chilling mix. Add infusion together with remaining ingredients to a bowl and mix well. Add to gelato machine and process as instructions.

For other types of infusions, the dosage might be different. The ratio between dextrose and Flora Professional Ice Cream Mix will remain the same (94%, 6% respectively).

Balancing for infusion Gelato

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