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This short article isn’t meant to the at home ice cream maker, but rather an entrepreneur who is seeking to go into the ice-cream industry. The materials that are mentioned are available at wholesale ice cream supply companies. The basic mix for the manufacture of ice cream is basically cream and milk solids plus sugar, using a small amount of permitted edible materials, such as a stabilizer. The stabilizer prevents the creation of ice crystals in the ice cream. The ingredients of the mix are carefully mixed in proper proportions in the mixing tank. Ice-cream cake decorators work with the finished product, to enhance the products look. Cake decorating ideas are easy to find by doing an internet search.
The mix goes into the pasteurizer where it is heated to about 165 degrees and held for one-half hour. Various state laws control the heating time and the warmth levels. The hot mix then goes to the homogenizer where stainless steel pistons exert a pressure of from 2000 to 3000 pounds to break up the tiny fat globules into still another group of smaller particles to assist in digestion and to help make ice-cream smooth. After homogenization, the hot mix goes into the cooler where the temperature is reduced to 40 degrees until freezing time.
Freezing is accomplished in one of two freezers: A batch freezer, which makes a single batch of ice cream at a time, or a continual freezer which freezes constantly, taking the mix in mechanically. With the usage of the continuous freezer, flavors such as fruits and nuts are added after freezing by a mechanised flavor feeder. Liquid flavors are included with the mix prior to freezing. In the batch freezer, flavorings are added on to the ice-cream while it is being frozen. As the ice-cream is being frozen, the blades of the freezer whip and ventilate the product. If this did not occur, the finished product would be an incredible solid frozen mass of cream, milk, sugar and flavorings.
The filling operations include many activities including filling the large cans of bulk ice cream, quarts and pint packages, paper cups, or molds for ice cream on a stick. The ice-cream in a variety of forms is then positioned inside the hardening room where sub-zero temperatures finish the process by hardening to tempering the ice cream.
Small ice-cream store operators have certain advantages over the large manufacturers. They have overall flexibility in manufacturing and delivering product, ability to produce special orders in small quantities, being unique in creating your personal flavors, and as the owner you deal directly with the buyer. Companies love to deal with the proprietor of a business, not a person who acts as a go between.
For added details about ice-cream cake decorating please visit our Oasis Cake Decorations store.
Tags: cake decorating supplies, cake decorating supply, Edible Image, rolled fondant, Wilton
Posted in Desserts · March 1st, 2010 · Comments (0)
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