Baked and dough style inclusions are the result of some of the first “cross-over” products in the market, combining the flavours of homemade treats with other product categories such as chocolate and ice cream. Ever popular in North America, cookies & cream and cookie dough flavours are some of the first thoughts of consumers when they think about creative ice cream flavours. Suitability of inclusions in this offering includes accounting for high moisture and freeze-thaw environments that impact the texture and stability of the inclusion.
FoodFlo offers a range of baked and dough-based inclusions that meet a variety of requirements, and our team is versed to assist you in the process of selecting the best option for your project needs. Not sure where to start? Our team are here to help.
https://en.wikipedia.org/wiki/Cookie_dough – Cookie dough (Wikipedia)
https://www.nzicecream.org.nz/history-nz-brands.htm – History of Ice Cream in New Zealand
https://en.wikipedia.org/wiki/Cookies_and_cream – Cookies and cream (Wikipedia)
https://www.sciencedirect.com/science/article/pii/B9781845697709500015 – Manley’s Technology of Biscuits, Crackers and Cookies (Fourth Edition)
https://books.google.co.nz/books?hl=en&lr=&id=tK2jAgAAQBAJ – Biscuit, Cracker and Cookie Recipes for the Food Industry, Duncan Manley
https://www.sdstate.edu/news/2019/04/dairy-and-food-science-celebrates-40-years-cookies-n-cream-ice-cream – Dairy and food science department celebrates 40 years of Cookies ‘n Cream ice cream
https://en.wikipedia.org/wiki/Chocolate_brownie – Chocolate brownie (Wikipedia)