How Can Ice Cream Bar Manufacturers Reduce Coating Breakage?
Why does coating breakage occur in ice cream bars?
Breakage and pinholes often result from poor crystallization, uneven coating thickness, or thermal shock during dipping and cooling.
What are the consequences of coating breakage?
It compromises product integrity, increases wastage, and slows down production lines due to rework.
How does Ezential™ 2011 solve coating breakage?
Ezential 2011’s emulsifier blend stabilizes fat crystallization, ensuring smooth, uniform coatings with reduced
pinholes and cracks.
What additional benefits does it deliver?
- Less pickup weight → reduced chocolate usage and cost savings
- Faster cooling → improved throughput and higher line efficiency
- Stable coatings → better handling and longer shelf life
A compound coating that is prone to fat bloom often also shows enrobing and molding issues. They’re related because the same root causes—unstable/slow or coarse crystallization, incompatible fats and oil migration from the center, poor pre- crystallization/cooling discipline, and viscosity/yield-value drift—drive both visual bloom and process instability (curtain breakup, tails/strings, thick edges, slow/uneven set)
