Copertura Limone
Elenka product code 348
A lemon-flavoured covering for dipping and coating frozen products, made with vegetable colourings and skimmed milk powder. Applied warm, it sets on contact into a thin shell that bites cleanly.
Specification sheets are supplied to trade customers on request.
About Copertura Limone
Lemon is an awkward flavour to put in a coating. Citrus carries its aroma in volatile oils and its impact in acid, and a fat-based covering is hostile to both — fat mutes acidity and heat drives off aromatics. Copertura Limone works around that by building the flavour into the fat system itself rather than relying on juice or extract.
What it is for
Coverings exist for products with a surface: sticks, bars, moulded single portions, dipped cones. The shell does two jobs at once. It gives a textural contrast that gelato alone cannot, and it seals the surface against the freezer burn and aroma transfer that a bare frozen product suffers within days.
A lemon shell also does something a chocolate shell cannot, which is signal the flavour before the first bite. Colour is doing real commercial work in a display freezer.
Application
Warm to 35 to 40 degrees and hold there. Temper the product to be dipped to about minus twelve rather than dipping straight from a blast freezer — the smaller the temperature gap, the less the shell contracts as it sets, and contraction is what causes cracking.
Dip, lift, allow the excess to drain for two or three seconds, then set down. The shell should be thin enough to break under a bite rather than resist it. If it is noticeably thick, the covering was too cool.
What the milk powder is doing
Skimmed milk powder is in the formulation for body and mouthfeel, not for flavour. It gives the set shell enough substance to snap rather than smear, which matters more in a lemon coating than in a dark chocolate one because there is no cocoa solid content doing that job.
Note that its presence has allergen implications. The specification sheet is not yet on file, so this page publishes no allergen declaration.
Storage
Sealed, cool and dry. Never store an opened pail near a sink or a steam source.
Technical specifications
| Recommended dosage | to taste to taste — Applied warm at 35–40 °C; coverage depends on the surface being coated. |
|---|---|
| Format | 2.5 kg pail, 4 per carton |
| Applications | stick coating, single-portion dipping, decoration |
| Elenka product code | 348 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Copertura Limone are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
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Frequently asked questions
What temperature should Copertura Limone be applied at?
35 to 40 degrees Celsius. Below that it thickens and goes on unevenly; above about 45 the fats begin to separate and the coating turns thin and greasy without fully recovering.
Why did my covering seize into a grainy paste?
Water got into it. A fat-based covering has no tolerance for moisture — a wet spatula or condensation from a cold lid is enough. Once seized it cannot be recovered, so dedicate dry utensils to the pail.
Can it be melted and re-set repeatedly?
Yes, provided it never exceeds about 45 degrees and stays dry. There is no tempering step and no crystal structure to manage, which is what makes coverings practical in a gelateria rather than a chocolate room.