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Gerstenberg Schröder Introduces New Machine for Processing Creamier, Low-Fat Ice Cream

Supremely creamy ice cream is achieved by a low temperature extrusion process. As an energy-saving system, the GS Kombinator X250 from Gerstenberg Schröder ensures fast cooling of the pre-crystallised ice cream. With the GS Kombinator X250 technology ice cream with lower fat and reduced protein content can be developed that has the same taste as premium traditional high-fat ice cream.

Customer tests have confirmed that the ice cream produced by low-temperature extrusion using Kombinator X250 shows improved quality characteristics. The low-temperature extrusion technology results in the following benefits:

  • Creamier, less icy product
  • Optimised reduced fat products due to improved creaminess
  • Shorter and smaller hardening facilities
  • Energy saving
  • Longer shelf life due to smaller ice crystals

Please contact Gerstenberg Schröder for further information.