Creating a recipe for the production of ice cream on an industrial scale

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The secret of making ice cream in a cup
Ice cream is everyone's favorite sweet dairy product. Many people make ice cream at home. And homemade ice cream is very different from industrial-scale treats. The reason for this is very simple. At home, we prepare a small amount of dessert to suit your specific taste. In production, it is not just a delicious dish, but also a commodity. It should have an attractive taste, shape and, most importantly, repeatability of production.
How ice cream is made at the factory
The basis of the basics in the development of a recipe for food production - components for the mixture:
Sugar Fats
Flavoring and aromatic additives
The mixture can and preferably should be heated before sending it to the first stage of the technological chain. There are several stages from the mixture to the finished product:
Mixing and Filtering
Product formation
The ingredients are mixed with a large blender. After achieving uniformity, the cocktail is filtered. At this stage, the purification of particles that have not dissolved during the mixing process takes place. This is mechanical cleaning. After it, pasteurization is performed – heating the mass for a short period as a result of which live cultures of organisms that can oxidize the product or spoil its taste die. To make the mass more homogeneous, it is homogenized under pressure and temperature. This is important for the complete dissolution of fats in the milk mass. The heated mixture is cooled to slow down the processes. But they do not freeze, the temperature remains positive, close to zero. The cooled thickened mixture enters the containers and undergoes the maturation procedure. Remaining in the range of no more than 6 °, the mixture is slowly mixed from several hours to a day, acquiring the viscosity and ability to absorb air necessary at the next stage.
Separation into soft and hard
Finally, the mass of ice cream is formed after freezing or air saturation. This is a process where the paths of different types of ice cream diverge. Soft comes in cups, has a softer structure and a complex shape. It is sent for packaging and sale. The hardened after the freezer is briefly frozen at -35 °, obtaining a solid form. Cooling is short-term, as with prolonged cooling, the structure will begin to change and ice crystals will form. Tempered ice cream can be stored at -20°.
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