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116 Cards in this Set
- Front
- Back
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Ice cream and related products
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28 different classes
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Plain ice cream
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Total amount of color and flavor ingredients is < 5% of the volume of the unfrozen ice cream. EX vanilla
NLT 10% butter fat NLT 20% total milk solids -Standards vary from state to state |
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Fruit and nut ice cream and chocolate
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A reduction in fat and total milk solids is generally allowed 2% fat reduction and 4% total milk solids
TX have at least 89% and 16% TMS |
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General legal specification for ice cream varies from state to state
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Minimum percent butter fat
Minimum weight/gallon Maximum percent stabilizer |
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A properly balance ice cream mix - TR*
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36-42% total solids
20-26% Total milk solids |
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Total solids if 40-42%
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A heavy soggy ice cream results
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Overrun Ice cream
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70-100% normally
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Increased total solids
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Decreases the amount of frozen water and frequently permits a higher percent overrun.
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Ice milk
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3.3-5% Fat
10-13% MSNF otherwise like ice cream |
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Ice milk in TX
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NLT 3.3% milk fat
NLT 12% total milk solids |
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Souffle
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ice containing egg yolk or whole eggs
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Frozen custard
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Standards are the same as ice cream except at least 1.4% egg yolk solids for plain custards and 1.12% for bulky flavors (fruits and nuts)
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TR for frozen custards
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Yolks from 4-5 dozen eggs/ 100# of mix; 4 doz eggs = 1 # of dried egg yolks
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Sherbets and ices
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Some 50 million gallons of these are sold per year
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Sherbet
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Is the same as ice cream except it contains MORE acid and sugar, LESS fat and MSNF, and has a LOWER percent overrun.
pH - 3.4-3.8 -30-40% overrun -25-35% ices -70-100% ice ceam |
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Ices
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Are the SAME as sherbet except they DO NOT contain milk solids
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Popular sherbets
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Orange
Pineapple Raspberry |
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Sherbets and ices standards
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NLT 0.35%
TA calculated as citric acid Sherbets 2-5% Total milk solids |
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Sherbet and ice content
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The sugar content of sherbets and ices is 25-35 (30) % as compared to 15% for ice cream.
Because of the higher sugar content, sherbet has a LOWER freezing point than ice cream. If excess sugar is used in sherbet, this product will not harden properly in the vault. |
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Sherbet contains
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0.2-0.5% stabilizers.
Gelatin and pectin are the two MOST common stabilizers in sherbets and ices |
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Citric acid
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The higher the sugar content, the MORE acid required; (30-35% sugar - add 0.4% citric acid)
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Sherbet and water ice standards: minimum fruit content
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Citrus 2%
Berries 6% Other fruits 10% |
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Corn sugar
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Helps prevent surface crust (caused by evaporation of moisture) in sherbet
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Bleeding*
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sometimes occurs in sherbet and is the settling of sugar syrup to the bottom of the can
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To prevent bleeding in sherbet*
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Check stabilizer
Use less sugar Avoid high overrun |
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A standard ice cream mix *
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12% Butter fat
11% MSNF 15% sugar 0.5% stabilizer 38.5% total solids 61.5% water |
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Fat*
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Milk fat is the MOST important constituent of ice cream (high in food value and high in cost)
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Ice cream ingredients
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At least one source of high fat, one source of HIGH MSNF, one source of high sugar, and one source of high stabilizer.
-Only materials in TRUE solution lower the freezing point of a mix (sugar and salt solutes) |
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Fat in ice cream mix contributes to
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Richness
Body Melting resistance Smoothness of texture Stability |
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Fresh sweet cream:
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Source of butter fat
MOST desirable concentrated course of butter fat for a mix, but is often too expensive 30-40% fat TA less than 0.2% |
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Frozen cream
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Source of butter fat
Add 10% can sugar before freezing which retains the fresh flavor of cream better and gives HIGHER whipping ability -Used a lot |
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Sweet butter
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Source of butter fat
(NO salt) next best source of fat. Can readily supply whipping fat to mix As the fat content of ice cream mix is raised, the SNF content is LOWERED to avoid sandiness (precipitation of sugars in ice cream) |
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MSNF contributes to
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Body
Smoothness of texture Tends to prevent a weak body -Use as much as possible to build up body, but be careful to prevent the danger zone of sandiness |
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Fresh skim
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Cheap source of MSNF
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Instant Skim powder*
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Generally supplies the concentrated source of MSNF
-97-98% |
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Sweeteners
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Based on sucrose (cane and beet sugar). Blends sometimes used. Main function of sugar - sweetness
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Sugar blends
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About 70% sucrose
30% corn sweetener |
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Lactose
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In milk it is LESS soluble than sucrose. When the water portion of the mix contains as much as 9% lactose, sandiness may occur. About 54% of MSNF in milk is lactose so the maximum concentration of MSNF to use in order to prevent sandiness can be calculated
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TR for average commercial conditions
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Use 5.9# water/1# MSNF in mix which gives a factor of 6.9
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Sucrose
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Alone, it is NOT satisfactory in ices and sherbets as it may crystallize out at the surface. Use 1 part dextrose to 3-1/4 parts sucrose
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Corn sweeteners
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Contribute MORE body to the ice cream than sucrose alone. Other advantages of replacing part of the sucrose with corn sweeteners is that the final product can better withstand heat shock and it LOWERS the cost of the sweeteners in ice cream.
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Dextrose
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Has LOWER molecular weight than sucrose. Therefore all dextrose LOWERS the freezing point too much. DO NOT use over 25% of the total desired sugar as dextrose.
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Frodex
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brand name for a type of corn syrup
2.1# equal to 1# of sucrose in sweetness |
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Saccharin
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Sometimes used in "diabetic ice cream"
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*Liquid sucrose
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Commonly used today. Contains 66-67% sucrose solids.
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Brix hydrometer
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Is often used to measure total solid concentration of sucrose syrups. The higher the brix, the sweeter the syrup.
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Sucrose hydrolysis
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1 glucose + 1 fructose
invert sugar (syrup) sweeter than sucrose |
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DE - dextrose equivalent
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37 DE means 37% of the bonds in corn starch have been broken towards dextrose. The HIGHER the DE, the sweeter the corn syrup
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Primary purpose of stabilizers in ice cream is:
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To produce smooth body
To produce smooth texture *To reduce ice crystals growth during storage To provide uniformity of product To resist melting To hold water |
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Gelatin in ice cream
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First commercial stabilizer used
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CMC (carboxymethycellulose)
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Ice cream, sherbets, ices
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Pectin
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Sherbets and ices
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Carob bean gum
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sherbets and ices
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NA alginate
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ice cream
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Irish moss
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ice cream
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Stabilizers
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Maximum amount is 0.5% of the weight fo finished ice cream
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Two types of stabilizers
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Gelatin
Vegetable |
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HTST
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Use CMC - this stabilizer may be added to either a hot or cold product
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Emulsifier
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Is a substance which will produce an emulsion of two liquids which do not naturally mix (water and fat)
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Advantages of emulsifiers
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Uniform whipping quality mix
Drier ice cream and smoother body and texture |
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Disadvantages of emulsifiers
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Slow meltdown
Curdy meltdown Crumbly Shrinkage |
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Emulsifiers
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Mono and diglyceride NMT 0.2% from edible fats
Tween 65-80 (veg emulsifiers) NMT 0.1% |
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Natural emulsifying constituents in milk include
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Proteins, lecithin, phosphates, citrates
-egg yolks are a high priced source |
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Frozen egg yolks and powered egg yolk are sometimes used
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To improve whipping ability of the mix, especially if sweet butter is used as a source of fat.
-Lecithin has been removed in sweet butter |
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Main disadvantage of eggs is
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COST
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NaCl
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.1% generally used to bring out flavors in ice cream
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Oat flour
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may be tried in stubborn cases of oxidation. it serves as a blocking agent.
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An ice cream mix should be balanced in relation to the following
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Flavor
Richness (fat and MSNF) Texture (sandiness) |
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Defects are due to an incorrectly balanced mix:
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Lacks flavoring - insufficient concentration of flavoring.
Lacks richness - insufficient concentration of fat Sandiness - too high concentration of MSNF Weak body - low total solids or low stabilizer MUST have mix balanced for the time required for turnover, freezer etc. |
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If fat in mix is from butter only
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Use egg yolk solids (lecithin for proper whipping)
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A properly balance ice cream mix TR
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36-42% total solids
20-26% total milk solids |
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Viscosity
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Certain amount essential for proper whipping and retention of air.
-Viscosity affected by composition - influenced more by fat and stabilizer. -As viscosity increases, resistance to melting and smoothness of body increases, but rate of whipping decreases. |
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Normal acidity of mix
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equals MSNF X .018
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high acidity results in
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Excess mix viscosity
Decreases whipping rate Inferior flavor Less stable mix - protein coagulation |
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Mix stability
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resistance to separation of milk proteins in ice cream mix
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Whipping rate
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Whips readily to a high percent overrun
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Bloom test
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for gel strength
The higher the bloom test the stronger the gel |
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Run Kjeldahl
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to check for added whey solids in ice cream
(low in N - because the only protein is albumin) (no casein) |
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Vat pasteurization
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155F for 30 min or 175F for 25 seconds
High past. temps (200-210F) can cut amount of stabilizer 25-35% as casein absorbs more water and swells |
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HTST systems
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Blend ingredients at 50F or below and use liquid stabilizer, sugar, etc, to speed up blending
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Homogenization - 2 stage
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2500# - clumping of fat occurs sometimes
500# - prevents clumping @ 145-170F @ 120-130 F clumping increases |
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After homgenization
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Mix should be cooled to 32-40F and held until frozen. Otherwise, mix will become viscous and the finished ice cream will not melt down smoothly, and naturally bacterial growth is retarded.
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Aging mix
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Fat solidifies
Stabilizer absorbs water and swells Viscosity increases Proteins absorb more water |
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Advantages of aging
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Smoother body and texture of ice cream
Better resistance to melting Ease of whipping improves Age 3-24 hrs at 30-36F |
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Freezing process
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Major function is to freeze some of the water and incorporate air
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Batch freezer
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time to 90% overrun - 7 minutes
Drawing temp of ice cream - 24-26F |
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Continuous freezer*
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Time to 90% overrun - 24 seconds
Drawing temp of ice cream - 2122F -popular- used in industry |
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Continuous freezer process
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two pumps
Pump 2 runs faster than pump 1 to incorporate air Fruits and nuts are added after freezing |
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Ice cream leaving freezer should be:
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Stiff - solids content
Dry - stabilizer and emulsifier Small ice crystals - sharpness of blades |
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% overrun problem
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(gallon of ice cream - gallon of mix / gallon of mix) X 100
(weight of mix lbs - weight of ice cream lbs/weight of ice cream) X 100 |
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Overrun in products
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Sherbet - 30-40%
Ices - 25-35% Ice cream - 70-100% |
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Ice cream mix
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TR 9.25-9.5# per gallon
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Hardening
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Ice cream leaving the freezer (20-24F) will NOT hold its shape; want quick freezing in the hardening room
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Hardening time
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time necessary for the temperature at the center of the package to reach 0F
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Still air TR
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30 minute for 1 pt packages
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Forced air circulation
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REDUCES hardening time for 40% TR
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TR hardening room
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-20F below zero
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TR average turnover
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3 days (freezer to marketing)
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Flavor
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when blending flavors of all ingredients, harsh flavors are NOT wanted. It can be difficult to get proper blends. Delicate and mild blends are wanted, just enough to notice
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Vanilla
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75% of ALL ice cream contains vanilla flavoring. Flavors are generally in extract alcohol form
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Vanilla flavor
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Is developed in the curing and sweating of vanilla beans.
Takes 4 weeks to 4 months sweating of beans to develop the desired flavor and aroma as well as to dry the beans so they will NOT mold |
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Artificial vanilla flavor
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Vanillin
Can be made in the lab. 1-1/8 oz of vanillin is equivalent to the flavor obtained from 1 lb of vanilla beans |
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Vanilla
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Only true vanilla extract used
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Vanilla flavored
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Both true vanilla extract and vanillin; but more than 50% of the flavoring is true vanilla extract.
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Imitation vanilla
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At least 50% of the flavoring material is vanillin
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True vanilla extract
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Is prepared by the extraction of finely cut vanilla beans by a solution containing NLT 35% alcohol
Use 5-6oz of true vanilla extract per 5 gal of ice cream mix which is about 1 oz of extract per gallon of ice cream mix. |
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Single strength vanilla
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Contains the flavor from 13.35 oz of vanilla beans/gallon of extract
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Imitation vanilla flavoring
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it is the blend of true vanilla (less than 50%) used with synthetic vanilla flavoring (vanillin)
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Compound vanilla flavoring
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NLT 50% of flavor derived from vanilla bean. Contains NMT 1 oz of vanillin in conjunction with 13.35oz of vanilla beans
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Chocolate liquor or pure bitter chocolate
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Contains 52% fat
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Natural process cocoa:
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Contains 22% fat. Hydraulic presses are used to remove large amounts of fat (tasteless) from chocolate liquor
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Cocoa
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Contributes more flavor than chocolate liquor because the chocolate liquor contains more fat which is tasteless.
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Dutch process cocoa
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It is produced by treating the beans with NaOH alkali at the time of roasting and they are darker brown in color.
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TR - chocolate and cocoa
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use 4# of cocoa of 6# of chocolate liquor/ 100# mix for flavor
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100# cocoa contains
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78# flavor
22# fat |
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100# chocolate liquor contains
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48# flavor
52# fat |
