For years, artisanal ice cream parlors have seen frozen foods as a “makeshift alternative”. Today it is the opposite: quality ice cream parlors consciously choose frozen products, when fresh products do not have the stability or availability they need.
What changes between fresh and frozen
For fruit intended for ice cream, freezing produces three technical effects:
1. Water release.The breakdown of cell walls during freezing releases water. In a 100% fresh strawberry pulp, the dry matter is approximately 9-10%. In the same thawed pulp, the free water is greater: it changes the calculation of the total sugar.
2. Concentration of aromas.The loss of water “concentrates” some aromas, while the more subtle volatile compounds are partially lost. The flavor is more “strong” but less “fresh”.
3. Color.Frozen food may lose its shine, especially in green (kiwi) and light pink (peach) shades. For strawberries and raspberries the color remains practically unchanged.
When frozen foods win
Three situations in which frozen food is the technically best choice:
Annual continuity.The public asks for strawberry, peach, raspberry even in December. There is no seasonal fresh air. Frozen food processed in full harvest beats fresh imported out-of-season products.
Consistent quality.The frozen food from a batch is homogeneous per quintal: same Brix, same pH, same aroma. The freshness also varies between boxes of the same day.
Microbiological safety.Rapid freezing reduces surface microbial loads. For industrial ice cream making with subsequent pasteurization, it is an extra level of safety.
When the cool remains superior
Fresh wins in two cases: single-portion “extra-virgin” ice creams where the pastry chef wants the recognizable piece, and ice creams with exotic tropical fruits where the frozen food available is of mediocre quality.
Usage percentages
For quality artisanal industrial ice creams:
- Premium sorbet: 30-50% frozen fruit pulp.
- Traditional fruit ice cream: 20-30% frozen fruit + milk base.
- Ice creams with inserts: 15-20% individually frozen cubes added to the base flavour.
- Coverages and variegated: pulps concentrated at 50-65 °Bx.
How to choose
Four parameters to check:
- Single or block freezing: for cubes and pieces, freezing the individual pieces is the best choice.
- Brix declared: no added sugar if you are looking for “clean”.
- Certified drip loss: water loss at 4°C at 12 hours must be less than 6-8%.
- Origin indicated: “Italy” is not enough, we need variety and district.
Laboratory management
- Thaw in a cell at +2/+4°C, never at room temperature.
- Use within 24-48 hours of thawing to avoid oxidation.
- Calibrate the recipe with a small pilot batch for each new supplier.
Discover our frozen pulpsCalabrian ice cream makers for industrial artisan ice cream parlors.
