Lemon-thyme-coconut frozen dessert

Formulation Instructions

Ingredient	Amount	% as is
Water		22.00
Coconut milk		51.00
Sugar		16.00
GLOBE® 40 DE glucose syrup non-GMO		7.00
TIC Pretested® inulin LV 110 powder		3.00
Dairyblend IC Natural 21		1.00
*Natural flavor		-
	TOTAL	100

Combine 140°F water with coconut milk and mix for 2 minutes.
Add dry ingredients, including Dairyblend IC Natural 21, and mix for 10 minutes.
Add pre-heated GLOBE® 40 DE glucose syrup non-GMO 104°F and mix for 5 minutes.
Process by HTST: Use a preheat of 149ºF, homogenization pressure of 2nd stage 500 PSI (30 bar)/ 1st stage 2500 PSI (170 Bar), and final heat of 185°F with a 15 second hold time.
Collect at 70°F in mix bags and place in refrigerator to age for 24 hours.
Mix in flavor and color and freeze, targeting 80% overrun.
Store at -25°F.

*Use manufacturer's recommendations for flavor addition level.

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