Ice Cream Formulation Consultant Needed

My brother and I are setting up a small-scale ice-cream plant that will turn out 70–150 L of finished product each day. The equipment on hand is a 10 L batch freezer with in-built air injection and a set of deep freezers for hardening and storage.

We want guidance on the entire production flow—from balancing the mix and choosing stabiliser–emulsifier blends to pasteurising, ageing, freezing and packaging—so every batch shows consistent body, over-run and melt-resistance. The flavour profile we love is the clean, milky creaminess you find in Amul, yet we also plan to develop a range of signature flavours that set our brand apart.

Because we are still finalising suppliers, I may ask for advice on where to source high-quality dairy bases, stabilisers, emulsifiers, natural flavour concentrates and inclusions that fit a modest daily output.

What I need from you
• A complete formulation sheet for a premium vanilla (Amul-style base) plus recommendations for at least three new flavours suited to our market.
• Exact percentages of fats, MSNF, sugars, stabilisers and emulsifiers, with clear rationale.
• A step-by-step process chart that matches our equipment capacity, showing time, temperature and over-run targets.
• Troubleshooting guidance for texture defects, heat shock and flavour carry-over.
• Remote support (chat or video) during our first pilot run so we can lock in the parameters.
--- need Vanilla - Chocolate -- butterscthoc ice cream formulation
I’m looking for someone who has hands-on dairy or frozen-dessert experience and can translate large-plant know-how into a lean setup like ours. If you can help us hit that creamy, stable texture every time and build a flavour lineup that keeps retailers’ freezers turning over fast, let’s talk.