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    Ebook Recipes Finamac

    Uploaded by

    Boban Thomas
    This document provides recipes for making various ice pops and ice creams using Finamac ice pop and ice cream machines. It includes recipes for mixed berries, mango pepper, coconut water sorbet, guava sorbet, chocolate brownie, and Greek yogurt ice pops/ice cream. The recipes list the ingredients and their amounts needed to make 1 liter, 22 cavity ice pops with 63ml per cavity, or 26 cavity ice pops with 123ml per cavity. Stabilizers and emulsifiers are added according to package instructions. Contact information is provided for Finamac locations in the US and Brazil.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ebook Recipes Finamac

    Uploaded by

    Boban Thomas
    323 views8 pages
    This document provides recipes for making various ice pops and ice creams using Finamac ice pop and ice cream machines. It includes recipes for mixed berries, mango pepper, coconut water sorbet, guava sorbet, chocolate brownie, and Greek yogurt ice pops/ice cream. The recipes list the ingredients and their amounts needed to make 1 liter, 22 cavity ice pops with 63ml per cavity, or 26 cavity ice pops with 123ml per cavity. Stabilizers and emulsifiers are added according to package instructions. Contact information is provided for Finamac locations in the US and Brazil.

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    ebook-recipes--finamac (1)

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    This document provides recipes for making various ice pops and ice creams using Finamac ice pop and ice cream machines. It includes recipes for mixed berries, mango pepper, coconut water sorbet, guava sorbet, chocolate brownie, and Greek yogurt ice pops/ice cream. The recipes list the ingredients and their amounts needed to make 1 liter, 22 cavity ice pops with 63ml per cavity, or 26 cavity ice pops with 123ml per cavity. Stabilizers and emulsifiers are added according to package instructions. Contact information is provided for Finamac locations in the US and Brazil.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    323 views8 pages

    Ebook Recipes Finamac

    Uploaded by

    Boban Thomas
    This document provides recipes for making various ice pops and ice creams using Finamac ice pop and ice cream machines. It includes recipes for mixed berries, mango pepper, coconut water sorbet, guava sorbet, chocolate brownie, and Greek yogurt ice pops/ice cream. The recipes list the ingredients and their amounts needed to make 1 liter, 22 cavity ice pops with 63ml per cavity, or 26 cavity ice pops with 123ml per cavity. Stabilizers and emulsifiers are added according to package instructions. Contact information is provided for Finamac locations in the US and Brazil.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Ice Cream & Ice Pops Recipes

    Finamac was founded in Brazil, in 1985, by an Aeronautical Engineer with a


    strong entrepreneurial vision and experience witin the aerospace industry With
    his revolutionary project of a completely innovative compact ice pop machine
    finamac entered the market and grew the company to being a leader in the
    industry.

    In this e-book you will find recipes that can be used to produce Ice Pops and ice
    cream.

    *Estabilizers and emulsifiers are added according to the instruction of the


    package.
    Mixed Berries (cherry, raspberry, blueberry,
    blackberry)

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml

    Water 434,37 608,12 1.390,00 43,49

    Mixed Berries 259,37 363,12 830,00 25,89


    (pulp)

    Sugar 217,18 304,05 695,00 21,74

    Dextrose 75,00 105,00 240,00 7,54

    Lemon juice 14,06 19,70 45,00 3,05

    Stabilizer * * * *

    Total 1,000 1.400,00 3.200,00 100%

    Back
    Mango Pepper

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for Ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml
    ……………...
    Mango (pulp) 0,406 0,570 1,300 40,20

    Water 0,350 0,490 1,120 35,18

    Sugar 0,175 0,245 0,560 17,59

    Dextrose 0,060 0,083 0,190 6,03

    Red Pepper Add to taste

    Stabilizer * * * *

    Total 1,000 1,400 3,200 100%

    Back
    Coconut Water Sorbet

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for Ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml

    Coconut 0,770 1,077 2,462 76,92


    water

    Glucose 0,230 0,323 0,732 23,08

    Fruits Add to taste


    (Mango,
    grapes, Kiwi)

    Stabilizer * * * *

    Total 1,000 1,400 3,200 100%

    Back
    Guava Sorbet

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for Ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml

    Guava (Pulpa) 0,430 0,600 1,370 42,85

    Water 0,322 0,450 1,030 32,14

    Sugar 0,182 0,255 0,582 18,32

    Dextrose 0,064 0,089 0,203 6,35

    Lemon juice 0,012 0,017 0,039 1,25

    Stabilizer and * * * *
    emulsifier

    Total 1,000 1,400 3,200 100%

    Back
    Chocolate Brownie

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for Ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml

    Water 0,462 0,647 1,480 46,23

    Whole Milk 0,160 0,224 0,512 16,04


    Powder

    Heavy Cream 0,142 0,198 0,453 14,15

    Sugar 0,122 0,171 0,390 12,26

    Cocoa Powder 0,066 0,092 0,210 6,60

    Dextrose 0,047 0,066 0,151 4,72

    Stabilizer and
    emulsifier

    Total 1,000 1,400 3,200 100%

    Back
    Greek Yogurt

    Ingredient Amount (Kg) Amount (Kg) Amount (Kg) % of recipe


    for 1 L for Ice pops for paletas
    22 cavities 26 cavities
    with 63 ml with 123 ml

    Greek yogurt 0,596 0,834 1,906 59,41

    Water 0,119 0,166 0,380 11,88

    Sugar 0,099 0,139 0,318 9,90

    Heavy Cream 0,099 0,139 0,318 9,90

    Skimmed Milk 0,063 0,083 0,281 5,94


    Powder

    Dextrose 0,030 0,041 0,094 2,97

    Stabilizer and * * * *
    emulsifier

    Total 1,000 1,400 3,200 100%

    Back
    FINAMAC - USA FINAMAC - BR

    11231 NW 20th Street Unit 130 Miami, FL Avenida Nazaré 1657 - Ipiranga CEP:
    33172 04263-200 São Paulo, Brasil

    +1-877-342-7458 Tel: +55 11 2135 6500

    www.finamac.com

    Back

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