STRAWBERRY SOFT SERVE MIX
CODE - D13108A professionally formulated strawberry-flavoured soft serve mix offering smooth consistency and quick preparation across commercial soft serve machines and ice cream churners...Read More
- Performs reliably in commercial soft-serve machines
- Ideal for QSRs, ice cream parlours & dessert counters
- Smooth churned output and creamy texture
USAGE : For instant preparation of strawberry-flavoured soft serves.
DOSAGE : 100%
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Strawberry Soft Serve Mix is a professionally developed powder designed to produce smooth, consistently aerated soft-serve ice creams with a strawberry flavour. Optimized for commercial dessert applications, the mix dissolves quickly and performs reliably in standard soft-serve and ice cream machines. Its balanced formulation delivers a creamy texture, smooth flow, and consistent flavour release, ensuring dependable results during high-volume service. Ideal for QSRs, ice cream parlours, cafés, and dessert counters, the mix enables efficient production while maintaining uniform quality across every serve.
Key Ingredients
Sugar, Dextrose, Milk Solids (Cow), Maltodextrin, Emulsifier, Stabilizers, Nature Identical Flavouring (Strawberry), Artificial Food Colours (E129).
Method
Combine the Soft Serve Mix with chilled milk using a hand whisk or low-speed mixer for 3–4 minutes, or until the powder is fully dissolved and a smooth, homogeneous, lump-free base is obtained. Ensure the base is uniform and free-flowing. Rest the prepared base under refrigeration (4°C to 6°C) for 10–15 minutes to ensure proper hydration and optimal texture development (recommended for best results). Transfer the chilled base into a container of a soft-serve machine or ice cream churner in accordance with the equipment instructions to obtain a creamy soft serve.
NOTE: Processing time may vary depending on machine type, capacity, and overrun settings.
NOTE: Processing time may vary depending on machine type, capacity, and overrun settings.



