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Honey almond milk

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Protein stabilisation

Honey almond milk

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Formulation Instructions

Formula

-

Ingredient Amount % as is
Water 92.70
Honey 5.00
Almond butter 2.00
Ticaloid® Pro 181 AG 0.25
Salt 0.03
Sodium phosphate 0.02
TOTAL 100

Preparation

  1. Blend almond butter and mix with water until evenly dispersed.
  2. High shear mix at 10,000 rpm.
  3. Strain through a 200 mesh screen to remove large almond particulates.
  4. Add the gum blend and mix for 7 minutes at 210 rpm.
  5. Add the remaining ingredients and mix an additional 10 minutes.
  6. UHT Process: preheat 65°C; final heat 130°C for 3 seconds; homogenise to 180 bars (140/40).
  7. Collect cold under sterile hood into sterile containers.

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