Artisanal and industrial ice pops Formulation The basic difference between these two types of ice pops is in the structure of their formulation. The longer the ice pop's shelf life, the greater its structure needs to be. As a general rule, we can say that artisanal ice pops are richer in natural ingredients and often have a medium or high fat content, ice pops with high fat content (like ice cream bars) are called “premium.” As for the manufacturing process, artisanal ice pops are made at very low temperatures with almost no incorporation of air. Often solid granules and fruit pulp are inserted and flavors are produced in small amounts. This ice pop requires formulation knowledge on the part of the artisan, as it is the art that truly differentiates product results. To produce artisanal ice pops, at least one pasteurizer and a ice pop maker are needed. Ingredients Both types of ice pops can be produced, therefore, with high quality ingredients and manufacturing processes, but only artisanal ice pops can achieve what we call a qualitative differential, in all aspects.
Quality both large and small
The ice pop market is divided into 2 categories – artisanal and industrial - based on both the process and level of production. The artisanal ice pop is made in a more elaborate way, often with natural ingredients, displayed in showcases, and served directly to the customer. Its durability is inferior to the industrial ice pop and, therefore, needs to be consumed in a short time. The industrial ice pop is produced on a large scale and distributed through grocery, convenience, and other stores. Its durability is high as it has to withstand several stages of distribution until it reaches the final point of sale.
Finally, the industrial ice pop needs to have a medium to high fat content and also a composition that keeps the ice cream fresh for a longer period of time. This requires more chemical additives in the formula. The main principle for an ice pop is it’s fat content, both amount and quality, the higher the fat content the higher the ice pop quality, but it needs to be a quality fat, meaning milkfat and not vegeble fat.
To allow for longer shelf life, the industrial process uses several production steps so that the mixture is very well homogenized and stabilized. The granulometry and balance of components in the industrial ice pop must be rigorously accurate.
The quality of both types of ice pops, artisanal and industrial, is measured by the ingredients and processes used in their production, in addition to the inherent requirements of hygiene and product reliability. The artisanal ice pop is usually made with elaborate and high quality ingredients in a production process that naturally incorporates a small percentage of air during the preparation. The industrial ice pop is can either be produced with more economical or more sophisticated ingredients, but has a production process that incorporates a much larger percentage of air into its mixture. Needing margin room for distribution and resale, it is important that factory costs remain as low as possible for the industrial ice pop.
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