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    Ice Cream

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    Faizan Tariq
    Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

    Copyright:

    © All Rights Reserved

    Ice Cream

    Uploaded by

    Faizan Tariq
    87 views17 pages
    Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

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    Ice cream

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    Ice cream

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    Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

    Copyright:

    © All Rights Reserved
    87 views17 pages

    Ice Cream

    Uploaded by

    Faizan Tariq
    Ice cream originated in ancient China and later spread to Greece and Rome. It reemerged in Italy during the Middle Ages. An ice cream mix contains key ingredients like fat, milk solids, sugar, and emulsifiers. The mixing, aging, freezing, hardening, and packaging processes transform the ingredients into a frozen dessert. Proper storage keeps ice cream frozen until consumption.

    Copyright:

    © All Rights Reserved
    of 17

    Ice cream

     No one knows exactly when ice cream


    was first produced.
     Ancient manuscripts tell us that the
    Chinese liked a frozen product made by
    mixing fruit juices with snow – what we
    now call is water ice.
     This technique later spread to ancient
    Greece and Rome
     After disappearing for several centuries,
    ice cream in various forms reappeared in
    Italy in the Middle Ages
     The fat content determines the category
    to which it belongs.
     The fat can be either of animal or
    vegetable origin.
     But must be labelled, for example, non-
    dairy ice cream.
    Preparing the ice cream mix
     Dry products are usually delivered in bags,
    containers
     Liquid products are often delivered in tankers.
     Milk products are stored below 5 °C during
    storage,
     while sweetened condensed milk, glucose and
    vegetable fat must be heated to a relatively
    high temperature (30 – 50 °C) to keep the
    viscosity low enough for pumping.
     Milk fat is delivered in the form of anhydrous
    milk fat (AMF), cream or blocks of frozen
    butter.
     Raw materials and ingredients
     The ingredients used in ice cream
    production are:
     • Fat
     • Milk solids non fat (MSNF)
     • Sugar/non-sugar sweetener
     • Emulsifiers/stabilisers
     • Flavours
     • Colours
     • Other ingredients
     Fat
     Fat makes up about 10 – 15 % of an ice
    cream mix and may be milk or vegetable
    fat.
     The fat gives creaminess and improves
    melting resistance by stabilising the air cell
    structure of the ice cream.
     Milk solids-non-fat (MSNF)
     MSNF consist of proteins, lactose and mineral
    salts derived from whole milk, skim milk,
    condensed milk, milk powders and/or whey
    powder.

     In a well-balanced recipe, MSNF optimal level


    is 17 parts MSNF to 100 parts water.
     The MSNF content is typically around 11% in
    an ice cream mix with a fat content of 10 –
    12%.
     Sugar

     Sugar is added to increase the solids


    content of the ice cream and give
    sweetness consumers prefer.
     Ice cream mix normally contains between
    12 – 20 % sugar.
     Mixing
     The dry ingredients, especially the milk
    powder, are generally added via a mixing unit,
    through which water or milk is circulated.
     the mixing is normally done to 40 – 50 °C to
    facilitate dissolution.
     Homogenisation
     Temp. 73 – 75 °C at 14 – 20 MPa (140 – 200
    bar),
     Pasteurised at 83 – 85 °C for about 15
    seconds.
     The pasteurised mix is then cooled to 5 °C
    and transferred to an ageing tank.
     Ageing
     The mix must be aged for at least 8-12
    hours at a temperature of 2 – 5 °C .
     Ageing allows the milk proteins and water
    to interact and the liquid fat to crystallise.
     This results in better air incorporation and
    improved melting resistance.
     Freezing
     The ice cream mix is metered into the
    freezing cylinder by a gear pump.
     At the same time, a constant airflow is fed
    into the cylinder and whipped into the mix by
    a dasher.
     The output temperature is –3 to –6 °C
    depending on the type of ice cream product.
     The increase in volume following the
    incorporation of air in the mix is called
    overrun, and is normally 80 – 100 %, i.e. 0,8 to
    1 litre of air per litre of mix.
     The ice cream leaving the continuous
    freezer has a texture similar to soft ice, and
    about 30 – 55 % of the water content is
    frozen.
     Moulded stick novelty lines
     The ice cream is supplied directly from the
    continuous freezer at a temperature of
    approx. –3 °C.
     The filled moulds are conveyed through a
    brine solution with a temperature of –40
    °C, which freezes the ice cream or water
    ice solution.
    Wrapping and packaging
     Cups, containers, etc. are either bundled or
    packed in cartons.
     Hand-held products like stick novelties, cones
    and bars are wrapped in a single or multi-lane
    wrapping machine before being packed in
    cartons.
     Hardening and cold storage
     hardened at a temperature of around –20 - 35
    °C.
     Stored on shelves or pallet racks at a
    temperature of –25 °C.

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