FREEZY is an Advanced Software for the Analysis and Balancing of any Artisan and Industrial Gelato & IceCream. It allows the Nutritional, Physical-Structural and Sensory Analysis of any Gelato in a Scientific way, with exclusive Functions and Algorithms, without any comparison.
The Software has a complete 'ingredients database' (in Excel format), with about 200 ingredients (up to a maximum of 500), with which it is possible to easily formulate any Recipe for Gelato.
The input of ingredients and quantities takes place automatically, and the Ice Cream Analysis is determined on the basis of the Overrun and Temperature of the Ice Cream produced.
- Sugars, Fat, Milk Solids not Fat, Total Solids, Total Water, Lactose
- Freezing Point, Ice, Dryness, Creaminess Index at any Temperature, Freezing Curve
- Relative and Perceived Sweetness, Coldness, Sandiness
-American Society of Heating, Refrigeration and Air-Conditioning Engineers;
oASHRAE HANDBOOK – REFRIGERATION - SI Edition; USA; 1998
-Chris Clarke; The Science of Ice Cream - 2nd Edition; Royal Society of Chemistry; 2012
-B. Holland, A.A. Welch, I.D. Unwin, D.H. Buss, A.A. Paul, D.A.T. Southgate;
oMcCance and Widdowson’s The Composition of Foods - Fifth Edition;
oRoyal Society of Chemistry - MAFF, Cambridge UK; 1993
-Peter Hull; Glucose Syrups - First Edition; Wiley-Blackwell; UK; 2010
-R.P. Singh, D.R. Heldman; Introduction to Food Engineering - 3rd Edition;
oAcademic Press; London UK; 2003
-W.S. Arbuckle; Ice Cream - Fourth Edition; Avi; New York US; 1986
-Other Researches and Publications
-Microsoft Windows 2000/NT/XP/Vista/7/8/8.1/10 (32/64 bit)
-Microsoft Office Excel 2003/2007/2010 and later
-1 USB Port (for the protection KEY)
-System Administrator Rights
FREEZY: Euro 290,00 (excluding taxes)
1 FREEZY Software
1 key usb for "software protection"
Technical Assistance for 2 years
FOR INFORMATION: firstname.lastname@example.org