The current study offers a diverse way of Ice cream production with the industrial approach in mind. The Ice Supreme, the product that the study is introducing here, has a great dietary value with 100 grams of it contenting only an unbelievable 2.7 per cent fat…
It also has beautiful packaging, creative in the field. We are targeting all health conscious people including those who have diabetes, athletes and have extra weight to shed. We are hoping to supply free samples initially and hope to get feedback. It will be advertised in the diet section of the magazines, and will be exhibited in food shows. It is highly economical cost wise as 1000 grams are produced at the cost of mere 3.47.
"Despite the simplicity of the ingredients, the interactions between the components of ice cream are quite complex; because it is an emulsion, a foam and a dispersion at the same time, scientists have always struggled to classify it among the colloid family.
This too is a lengthy process and intends to use oats instead of cream. It is necessary to emphasize that strict methods of production are used to produce a healthy alternative to the present form of ice cream and Ice Supreme has the capabilities of reducing obesity being a healthier food.
As mentioned earlier, ground oats are used instead of cream and they give a thick creamy texture due to the starch in them. Frozen raspberries and riabena concentrate are blended together and this concentrate is added to milk, which is in turn is pasteurised by boiling it for five minutes. It is left to cool before 3 egg yolks stirred in and the solution is put in ice-cream maker for 30 minutes. Meringue is made using three egg whites, and adding sugar after 15 minutes. It is possible to face problems of too low cereal quantity and too weak flavour after using normal fruit juice.
Product has to pass microbiological testing.
It is necessary to mention that Ice cream ingredients could be replaced by diverse ingredients, though here we are sticking to the above.
"Many commercial, large-scale manufacturers make ice cream from fat, water, milk proteins, sugar, stabilisers and emulsifiers http://www.chemsoc.org/chembytes/ezine/2001/davies_jul01.htm
Ice cream is supposed to contain a considerable amount of milk fat and all the conventional ice cream adheres to this fat content.
"Ice cream must legally contain more than 10% milk fat. The product also contains up to 15% sucrose, as well as flavorings and emulsifiers. The major component of ice cream is air and the product is essentially a frozen foam" http://www.foodprocessing-technology.com/projects/wells
Suggested ingredients are much healthier.
Basic ice cream manufacturing steps are mixing, pasteurisation, homogenisation, cooling, ageing, freezing, filling/packing, hardening, and storage and distribution.
Mixing involves the initial binding of all ingredients in a suitable vessel which could be preheated. Usually a steam-jacketed, stainless steel vessel is fitted with an agitator and is connected to a pasteuriser and if done so, a calibrated recording deviser should be connected to record temperatures at different stages of heat treatment and the length of time taken should be noted down. It could also be fitted with a homogeniser that could mix the product at a high shear to break up the fat globules in pre-pasteurisation homogenisation or if fitted ...
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(Ice Cream Production Essay Example | Topics and Well Written Essays - 1000 Words)
“Ice Cream Production Essay Example | Topics and Well Written Essays - 1000 Words”, n.d. https://studentshare.net/business/275726-ice-cream-production.
They planned together for a company of ice-creams. To make their plan successful they went for a n old gas station in South Burlington which is situated in Vermont. This particular place became their business site in the year 1978. Jerry and Ben were born in the sixties and with this business of theirs they wanted to forecast the anti-corporate style of carrying the business.
Andrea Fritz produced or rather started making gelato since 25 years of his age and sold it at a tiny store. The product gained huge popularity among the locals as well as the tourists and was known by the name of ‘Fritz Gelato’. The product was perceived to symbolize the prototypical fundamental nature of the dishes that were considered to be a combination of both Italian and Germanic (Fritz Gelato, 2006).
It is the present leader in terms of market revenues in the Russian ice cream business. In recent years it has been faltering. It faces the threat of being overtaken by its competitors if nothing is done. The chief concerns of the company as given in the case involve increased competition.
As we know that the basic steps in the manufacturing of ice-cream are generally as follows:
The red part comprises the procedures engaging raw, unpasteurized blend, the fair azure part comprises the procedures engaging pasteurized blend, and the dark azure part comprises the procedures engaging iced ice-cream.
Revenue will be primarily from the sale of our unique ice cream flavors and related products consumed by customers in the surrounding area. Shasta will begin operations in June, 2014, and will be a single member Limited Liability Company in which I will be
raw ingredients such as the dairy products composed of cream, condensed milk, & butterfat; sugar, flavorings such as egg, vanilla etc; and additives such as guar gum to achieve a smooth and creamy texture. After everything is ready, one would need to mix all the ingredients
2 Pages(500 words)Essay
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