H&M Gelato Ice Cream Center

How to use the ice cream making ice cream powder

January 27th, 2010

Ice Cream powder is processed into ice cream mixture to dry and dehydrated processing the material obtained. Making ice cream using ice cream powder, need to join a certain proportion of water, stirring, adding water has the following number of requirements.

 Required to meet the sanitary conditions by adding water, preferably cold water or warm water, to the aging of the water. And its water does not contain minerals and chlorine.

 Adding water to the ice cream mixture, heated to 60 ℃, then cooled to 4.5 ℃, the aging 12-48h, its Freezing, when the mixture expansion rate of 100%, the temperature of -4.1 ℃ in the needed time 380s, the When body and flavor ice cream is also no distinction between ordinary ice cream.

Powder in the manufacture of ice cream are normally powdered sugar content should be no more than 20% – 25%. The main purpose is to prevent the ice cream is made, resulting in a similar caramel odor, so the rest of the sugar should be ground into powder, the mechanical way of adding ice cream mix powder, sugar powder in the mixed powder at the same time to join the vanillin. In order to control fat oxidation, in the manufacture of ice cream powder, should avoid ice cream mixture contact with copper or iron. To make ice cream powder raw materials can be durable storage without deterioration, should be used to listen to a sealed tin, and filled into the nitrogen or carbon dioxide gas to prevent fat oxidation.

The ratio of water ice-cream powder in accordance with the instructions required ratio, the general 12/3kg ice-cream powder of about 1kg of water added to be contained after the normal component 22/3kg ice cream mix.

Entry Filed under: Ice Cream Knowledge/Articles