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ENGLISH > TECHNOLOGY

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COATING FOR ICE-CREAM

In particular the company is specialized in the supply of the technology of ice cream coatings, and has developed together with the best partners in the world of ice-cream both the equipement and the knowledge to obtain for the final customer the best ratio between the quality of the product and the price per kg.

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development of personalized recipes of enrobing chocolate (black, white, milk chocolate)
development of personalized colored-fruit flavored coatings “Solero style”.
development of low-budget based recipes
development of new recipes
development of productions for the low seasons ( spread creams, molded plain chocolate, molded filled chocolate, enrobed products, confectionery in general)
support in the selection of the best ingredients present on the customer's market (some ingredients can be found on the global market, other ingredients must be found on the local market, but should be chosen following certain standards).
support in the selection of the best suppliers of ingredients present on the global and local market, in order to choose the best quality and obtain the best costs of purchase.
all the experience of the company Packint in the chocolate and ice-cream field at service of the customer

Ice cream producers have 5 very important reasons to start their own enrobing chocolate production:

control of quality ( the chocolate is the first ingredient in the mouth of the customer, if it is not good or stable in quality, the customer is lost, even with the best product)
control of quantity ( if the quality of the coating is not stable, the ice-cream producer is not controlling the quantity of coating for each product, and differences of 2-3 grams per piece, at the end of the season means big losses or big gains)
development of customized recipes ( when the customer buys the chocolate or the creams, can only choose a few products available on the market, as all competitors are doing, and the only ratio of choice for the final consumer of ice-cream is final price, while if the ice-cream company is producing itself the coating, it has infinite possibilities, even with the fruit flavoured-coloured fat based coatings, and the taste of the ice-cream will be unique)
opportunity to work in the low season with chocolate tablets, bars, sweets, spread creams.
money saving ( the customer can save up to 1€/kg in the cheapest coatings and up to 6-8€/kg on real chocolate, and on yearly production this means a bigt amount of money: in less than one season the customer can recover the investment in chocolate line, and the saved money gives the opportunity of further investments)

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