Frozen Custard Mix, Ice Cream Mix, Frozen Dessert Mix and more

Sorbet & Water Ice Base - R
#0003

Serving the Food and Frozen Dessert Industry

Designed for Continuous Frozen Custard Freezers - This equipment is specifically designed for high speed production of premium quality Sorbet or Water Ice. Lloyd’s Sorbet & Water Ice Base-R is formulated to maximize the physical characteristics of the continuous freezer, resulting in maximum production rates and a silky smooth product that eats like ice cream. Unlike some products, the frozen sorbet maintains its air cell structure in the cabinet, will not become icy, and will not shrink.

Ultra High Temperature Pasteurization (UHT)

Elimination/Reduction of the bacteria in the final product
150 day refrigerated shelf life from date of manufacture

Reduced Raw Material Cost/Competitive Final Cost

Flavor - Unflavored

Cleaner Taste - Elimination of conventional corn syrups releases full flavor

Freeze Thaw Capability

No Polysorbate 80 - Use of new generation emulsifiers deliver a smooth dry product

Machine Adjustment Recommendations/Support

#0003

Processing:

Ultra High Temperature (UHT)

Microbiological:

Coliform

< 1/g (Federal Standard ≤ 10/g)

Standard
Plate Count

< 1/g (Suggested Maximum ≤ 50,000/g)

Packaging:

2 x 2 ½ gallon bags per case

Characteristics:

Butterfat

Freezing Point

17°F

Flavor

Unflavored

Suggested Overrun

20-25%

Nutrition panel:

#0003

Pricing:

Adjusted seasonally

Usage Instructions

Sorbet

2½ gal. #0003 Sorbet & Water Ice Base

6 lbs pureed fruit or juice

2 oz Lloyd’s flavor

2 oz Lloyd’s dilute citric acid solution

Add flavor & citric acid to fruit or juice. Agitate. Add mixture slowly to base while agitating with a wire whip. Freeze.

Water Ice

2½ gal. #0003 Sorbet & Water Ice Base

2 qts of water

2 oz Lloyd’s flavor

2 oz Lloyd’s dilute citric acid solution

Add flavor and citric acid to water. Agitate. Add mixture slowly to base while agitating with a wire whip. Freeze.

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