REVERSE+ is the One and Innovative Software for the "design" and "analysis" of any type
of Gelato and IceCream.
It is made up of 2 Basic Software, for different use:
- TARGET, for the design of IceCream Recipes;
- ANALYSIS, for the analysis of IceCream Recipes.
Each Software is independent of the execution of the other.
After the input of the Overrun and the Temperature of the IceCream to be designed, the Dryness and the Creaminess Index that the IceCream must have in the final phase (sales or display), the insertion of one or more Ingredients, means that REVERSE+, automatically, will calculate their Quantities.
With this option, which can be activated by clicking on ANALYSIS, the IceCream Recipe is analyzed to obtain, based on the Overrun and the Temperature of the IceCream in examination, a complete chemical-physical analysis (Freezing Point, Dryness, Ice and Creaminess Index) and its nutritional analysis, in accordance with the values of Sugars, Fat, Milk Solids not Fat, Total Solids and Total Water.
The innovation of REVERSE+ is not limited to "design" and to the variables contained in ANALYSIS.
There is also the most complete Sensory Analysis of an IceCream Recipe.
The PARAMETERS are those of in FreezerLabel and, from now, also the Aroma Intensity
that any IceCream can indicate.
DATA and FREEZING CURVE
The data_table lists all the essential variables (Ice, Dryness and Creaminess Index) of the Recipe in exam at different temperatures.
With this table it is possible to know the analysis of an IceCream when it is extruded from the batch freezer at a given and known temperature.
In the THERMO Section of REVERSE+ all the possible thermochemical variables of an IceCream are determined: Thermal Conductivity, Thermal Diffusivity, Specific Heat and Freezing Energy, which represents the minimum energy of a batch_freezer necessary to freeze a mixture from a temperature X to the temperature Y.
Furthermore, the Freezing Time of Frozen Products with different geometric shapes is listed, useful for determining their "parking" times in Tunnels and Blast Chillers for the freezing at a determined temperature.
POWDER and SEMI-FINISHED PRODUCTS
REVERSE+ has 2 functions, also exclusive,
which allow Semi-finished Products Producers to obtain a Recipe, always balanced in a scientific-structural way, related to 1000 grams of Water or 1000 grams of Powdered Product.
REVERSE+ is for Industries and Universities who want to create their own Research & Development and Analysis Sector, with a minimum financial and personnel commitment, while obtaining, at the same time, a highly reliable and precise scientific instrument.
Considerable credit is given by the REVERSE ingredient_database (about 200 entries) which has been compiled with reference to the most important scientific texts in the world bibliography.
The data of each Ingredient were calculated on the basis of their composition of raw materials binding with Water (= Sugar, Organic Acids, Salts and Alcohol) to obtain the most reliable and real values for PAC (Sucrose Equivalent).
-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
Euro 3,500 (excluding taxes) + 450 euro/year
1 Software REVERSE PLUS
1 key usb for "software protection"
Software Training Course
Technical Assistance for 2 years
FOR INFORMATION : email@example.com