Posts filed under 'Ice Cream Knowledge/Articles'
Overrun, expressed as percentage, is generally defined as the volume of ice cream obtained in excess of the volume of the ice cream mix. The excess volume is composed mainly of the air incorporated during the freezing process. The over run due to air provides proper body, texture and palatability essential to a good quality product. Too much and too little quantity of air incorporation will affect the body, texture and palatability. The softy ice cream, ice cream packaged in bulk and retail packed ice cream will have over run of 30-50%, 90-100% and 70-80% respectively.
March 27th, 2010
The History of Gelato dates back to the 16th century. There is some confusion in the origin as to where or who really invented gelato. As most stories go, it is credited to Bernardo Buontalenti, a native of Florence, who delighted the court of Catherina dei Medici with his creation. Italians are certainly credited with introducing gelato to the rest of Europe; with Sicilian born Francesco Procopio dei Coltelli who undoubtedly was one of the most influential individuals in the history of gelato, as one of the first to sell it to the public.
Summoned to Paris in 1686, he opened a café named after himself called “Café Procope”, which quickly became one of the most celebrated haunts of the literary establishment in France. In Italy meanwhile, the art of traditional gelato making was passed on from father to son, improved and perfected right up to the 20th century, when many gelato makers began to emigrate, taking their know-how to the rest of Europe..
February 8th, 2010
Sorbetto is an American term for an even healthier version of gelato because it is made with water instead of milk, making it fat-free and dairy-free with a fruit-based flavor. In Italy, whether it is made with water or milk, it is still referred to as gelato.
February 8th, 2010
There are two differences that distinguish Italian gelato from American ice cream. They are the fat content and the air. The first is that gelato is made from milk, not cream, as opposed to American ice cream which contains a mixture of 50% milk to 50% cream. The second is that American ice cream is filled with up to 60% air. Ever wonder why the ice cream in your freezer shrinks after it melts on the way home from the store and then refreezes in the freezer? Well, the air content in gelato is only 30%, giving it a richer and denser flavor. You eat less, but get more. Overall, these differences give Mangiano Gelato a creamy, smooth texture which is rich in flavor. Bottom line is that gelato tastes better and is a healthy alternative to American ice cream.
February 8th, 2010
Water and air in the ice cream in the position occupied by no less than the sugar, fat, protein, if there is no ice cream, water and air, and that ice cream does not exist expansion rate.
The role of water on ice cream
Water in the proportion of ice cream is about 65% a 70%, colorless, tasteless, from the free water, bound water, crystal water formed. The role of the ice cream There are 3 main points:
1) To serve ice cream regulating the concentration of liquid, solubility and viscosity of the role;
2) The ice cream contains moisture, can regulate the concentration of water in the human body, but also involved in dissolution other food such as ice cream waffle and Cone and so on; 3) ice cream, frozen water from the liquid into a fine crystal, can play a fixed The role of ice cream shape.
The role of air on ice cream
The volume of air in ice cream account for 4O% 1 50%, its main role is to:
1) play an important role in expansion rate of ice cream, air content and, then the ice cream of the expansion rate will be high, on the contrary are low;
2) the air filled one with ice cream, and evenly distributed in the form of microbubbles other substances between molecules, not only increased the anti-melting ice cream, but also the organization as a state of ice cream contains a lot of tiny air bubbles, making it a kind of soft , light, delicate, delicious frozen drinks, so that consumers feel cold when the palatability of the entrance. Micro-bubbles of air to prevent heat conduction plays a role. Water and air quality are closely related with the ice cream, it should pay attention to water quality ingredients and production of plant health.
January 27th, 2010
Ice cream production process, it is important to a homogenization process, he was put in the normal course difficult to uniformly mixed, the slurry containing large particles in the external force under the micro-grinding, as material for producing a uniformly dispersed mixture. This step is done on homogeneous machines, this particular high-pressure pump to make ice cream, paste a 20MPa high-pressure 10 through a very narrow, no more than 0.1mm gap. Liquid to 150-200m / s at low-voltage high-speed injection, due to pressure difference inside and outside the great and produce an explosion, so liquid in a large grain of fat balls are subjected to tremendous shearing force, while high-speed crash parts produced by the impact role and the moment caused by cavitation, so that the ball fat, the fat fragmented into very fine particles.
Homogeneous operation for the purpose of ice cream is generally well dispersed in order to obtain a mixture of ice cream to improve the organization, increase the slurry viscosity of ice cream to prevent fat separation, promoting digestion and absorption purposes.
January 27th, 2010
In recent years, the U.S. ice cream sales rise year by year, in 2004 total production of ice cream about 61 million liters per capita consumption of about 20 liters. From 1998 to 2003 the U.S. ice cream market, sales increased by 24% during this period except ice cream, yogurt, other types of beverage production and sales have continued to rise. Table 1 for the 2004 U.S. beverage production.
As early as 2002, the U.S. ice cream sales have been 20.5 billion dollars. Which household consumption more than 8 billion U.S. dollars, accounting for 39.5%; impulse spending 12.5 billion U.S. dollars, accounting for 60.5%. Consumers tend to children, families with children 34% of the monthly ice cream consumption of more than 3.8 liters.
Supermarkets as a major sales channels, sales of ice cream in the supermarket up to 86%; second place for the convenience stores, accounting for 11.4% of sales; grocery stores ranked third, accounting for 2%; other locations, accounting for 0.6%. Ice cream sold in supermarkets near 8O% for the half-gallon Family Pack. Manufacturers have a quick distribution system can be directly-to-end distribution, non-brand rental distribution system distribution system from other vendors, such as the Giri (Ben & Jerry’S) once rented Dreyer (Dreyer ’s) of the distribution system.
January 27th, 2010
In the low-end product is homemade ice cream brand. High value-added high-end products are the focus of research and development. The high-end ice cream products in the market share of the total less. And the high-end market in China, occupies an overwhelming share of foreign brands. The proportion of domestically produced high-end ice cream will be gradually expanded, but the absolute amount is still less than normal.
(1) Health as a major fashion trend
At present the domestic ice cream market is fiercely competitive. Whether domestic brands Mengniu, Yili, or foreign brands Nestle, and the way the snow. To seek to develop, are exploring a new path. Delicious ice cream is indeed always attract a large number of followers for their rush. Nevertheless, there are some consumer groups. Beauty, as many white-collar fashion conscious or have health care in the elderly population even in the heat of summer there will be superhuman willpower to refuse to delicious ice cream, it is because they take better care of their own body, to understand that their own health. “Delicious” is no longer the sole pursuit of ice cream in flavors added in addition to a healthy, green, culture and other new requirements. Be able to ice cream such a high-calorie, high fat snack foods into a low-calorie, low fat, healthy foods, which is a new trend of development. This stylish casual healthy delicious ice cream in a perfect combination. Believe that both fear Fashion Beauty body aliasing or worry too much cholesterol in the elderly will not be resisted.
(B) the low-end market will continue to occupy large share of the
Throughout this year, the domestic ice cream market, recalling last year’s market. We can see that the low-end ice cream products continue to occupy large share of the overall market. The low-end products in the domestic ice cream market is one-third of the world. The first is mainly engaged in low-end products, Hongbao Lay, Tin ice, reed and other domestic second-tier brands, their target firmly locked in the low-end product development. Second, at the low-end products occupy a larger advantage in the domestic first-line brand Yili, Mengniu and so on, although they had begun development of high-end products, but in the low-end products remained the cornerstone of the enterprise. Finally, the high-end market share in the absolute superiority and road snow and Nestle and other foreign brands. They have changed a single high-end strategy to make significant inroads into the low-end market. As China’s largest ice cream market space, consumer many levels, and need a variety of grades of ice cream. Therefore, our low-end market will continue to occupy large market share.
(Iii) high-end market share of the expansion
Foreign ice cream brand this year, although the low-end products are more involved. However, China’s high-end ice cream market as a whole to control, and not weakened, in addition, this year the domestic first-line high-end brands have speed up the layout of the market. The overall share of high-end market gradually expanding. For domestic brands, both in order to enhance their capability to stand on a highly favorable to compete with foreign brands, or brands in order to enhance the effectiveness of their own: either from the perspective of the level of domestic consumption, or in order to enhance the profits of the enterprise’s own thinking. Into a high-end market is the only way. There is also a golden opportunity. High value-added high-end products will be the focus of future development. Went together to the culture with foreign brands in the high-end market. Cultivate a loyal consumer groups, is the best choice for the future of domestic brands. Domestic brands only stick to the low-end market, control of the high-end market. In an orderly manner in order to form a powerful system to foreign brands healthy competition.
January 27th, 2010
Ice cream stabilizer is to use the ice cream machine ice cream making process, must be added an add material. We choose, it should consider the following points:
1. Soluble in water or mixture;
2. Be able to give a good mixture viscosity and foaming;
3. Be able to give ice cream a good organization and texture;
4. To improve the security type of ice cream;
5. Has the effect of preventing the expansion of ice crystals;
6. Ice cream needed to meet the requirements of the stability of the amount of stabilizer;
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.
January 27th, 2010