SOFTWARE "FREEZERLABEL PLUS"

FREEZERLABEL PLUS is the most Complete and Advanced Software for the Analysis, Balancing and Labeling of any Artisan and Industrial Gelato & IceCream.
It is used by Industries (Ferrero-Alba, Lineagel, Bigatton, etc.), Artisan Gelato & IceCream Parlors, Training Schools, Consultants and Universities (Parma (ITA), Guelph (CAN), St. Petersburg (RUS)).
Compared to its predecessor FreezerLabel Pro presents numerous technical improvements and new algorithms for the automatic calculation of Sweetness as a function of the Organic Acids of the Fruit, for the management of the Aroma and its Intensity, for the determination of the Nutritional Label, for the calculation of the Limit Ingredient.

FORMULATION
The Software has a complete 'ingredients database' (in Excel format), with about 150 ingredients (extendable up to a maximum of 500), with which it is possible to formulate any Gelato & IceCream Recipe.
The input of ingredients and quantities takes place automatically, and the Gelato & IceCream Analysis is determined based on the Overrun and Temperature of the final product.

CHEMICAL-PHYSICAL-SENSORY ANALYSIS
FREEZERLABEL PLUS analyzes any Gelato & IceCream Recipe.

Chemical Analysis:
-Sugars, Fats, Milk Solids not Fat, Total Solids, Total Water, Ice, Lactose
Physical Analysis:
- Freezing Point, Dryness, Creaminess Index, Density (Mix and Gelato/Ice Cream)
Sensory Analysis:
- Coldness, Relative and Perceived Sweetness, Sandiness, Aroma and Sourness

Complete management of archived recipes with "proprietary" extension (.DAT).

NUTRITIONAL BALANCING
The Software, automatically, balances any Gelato & IceCream Recipe reformulating it instantly and precisely according to the final parameters of Sugar, Fat and Milk Solids not Fat, previously set.

REVERSE FORMULATING
Exclusive function of FREEZERLABEL PLUS that allows you to determine the "unknown recipe" of a Gelato or IceCream by entering only its final parameters of Sugar (or Carbohydrates), Fats and MSnF (or Proteins).

OTHER FUNCTIONS
-Nutrition Label (EU Regulation N.1169/2011)
-Transformation of the "liquid" recipe into a powder product
-Limit Quantity of an Ingredient with automatic modification of the recipe
-Calculation of "scientific" Overrun
-Freezing Data (Temperature vs Ice/Dryness/Creaminess Index)
-Freezing Curve (Temperature vs Ice) based on Overrun



BIBLIOGRAPHY
-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


TECHNICAL SPECIFICATIONS
-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

COST
Euro 650,00 (excluding taxes)

for:
1 FreezerLabel Plus Software
1 Manual
1 key usb for "software protection"
Technical Assistance for 2 years
Shipping costs

FOR INFORMATION : articagel@libero.it