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    hand book of ice cream technology and formulae

    hand book of ice cream technology and formulae
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    hand book of ice cream technology and formulae
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      HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE

      INTRODUCTION

      NUTRITIONAL VALUE AND CLASSIFICATION OF ICE CREAM


      Nutrional Value
      Energy Content of Food
      The Heat of Combustion and the Available Energy in the
      Three  Proximate Principles in a Mixed Diet
      Caloric content  of Ice cream and Related Products
      Protein content of Ice Cream
      Content of Essential Amino acids in Protein (mg Amino Acid/g Protein)
      The Chemical Score and NPU of some Common Foods
      Milk Fat Content of Ice Cream
      Fat Soluble Vitamins
      Nutritional Value of Commercial Ice cream and Related Products
      Classification of Ice Cream and Related Products
      Commercial Grouping of Ice Cream and Related Products

      COMPOSITION AND PROPERTIES OF ICE CREAM MIXES

      The Role of the Constituents
      Milk Solid Not Fat (MSNF)
      Sweetener Solids
      Stabilizers
      Water and Air

      RAW MATERIALS USED TO PRODUCE ICE CREAM

      Sources of Milk Solids Not Fat
      Relative Sweetness of Ice Cream Ingredients
      Approximate Molecular Weights of Sweetener Solids
      Egg and Egg Products
      Stabilizers and Emulsifiers
      Stabilizers
      Emulisifiers
      Physical Effects of Emulsifiers
      Flavoring and Coloring Materials

      MANUFACTURING PROCESS

      Preparation of the Mix
      Flow chart  for Ice cream Processing
      Large ice cream plant for production of 5,000-10,000 litres/hr of various types of ice cream
      Pasteurization Time and Temperatures for Ice cream Mixes
      Homogenizing the Mix
      Gaulin two stage Homogenizer
      Basic working principle of a homogenizer
      Approximate Homogenization Pressures for Mixes of Different Fat Contents
      The effect of different pressure and temperature of homogenization on fat globules

      ICE CREAM FREEZING

       The Freezing Point of Solutions
      The Freezing Point of Ice Cream Mixes
      Heat Units involved in Freezing
      Refrigeration Requirements for Ice Cream Freezing
      Freezing curve for Ice Cream Mix
      Importance of the Freezer
      Freezing Times and Drawing Temperatures
      Changes during the Freezing Process
      Approximate percentage of water Frozen in the Ice Cream Mix at various Temperatures
      Structure of Ice Cream
      Microstructure  of Ice Cream
      Continuous freezer with automatic control of stop/start, viscosity and overrun
      Dasher for the Continuous Freezer
      Ice cream Freezer Operation
      Diagram of the refrigeration system of a continuous Freezer
      Automatic Ingredient Feeder
      Automatic Ingredient feeder
      How to obtain and control overrun
      Percentage Overrun for  different products
      Calculating Percentage of Overrun
      Cleaning the Freezer
      Fruit Ice Cream
      Variegated Ice Cream

      ICE CREAM MIX CALCULATIONS

      Pearson Square Method
      A Simple Mix
      Available Ingredients for Problem
      Completed Proof Sheet for Problem
      Complex Mixes
      Available Ingredients for Problem
      Completed Proof Sheet for Problem
      Available Ingredients for Probelm
      Calculation and Explanation
      Completed Proof Sheet for Problem
      Available Ingredients for Problem
      Complete Proof Sheet for Problem
      Complete Proof sheet for Problem

      PACKAGING OF ICE CREAM

      Ice Cream Filling Machine Ice cream can be filled into cups
      cones of family pack containers on this machine
      Waxed carton for Ice cream
      Inner Dimension of the Cartons
      Requirements for Paper Aluminium foil Laminate
      Types of Corrugations
      Showing flute and liner of a corrugated  fibre board
      Hardening Tunnels
      Hardening tunnel Ice cream products cups cones and containers are loaded on trays and  transported
      through the tunnel on an endless conveyor system
      Air coolers and fans of the hardening tunnel

      FROZEN DAIRY PRODUCTS AND FORMULATIONS

      Serving Temperature for Different Types of Ice cream
      Formulae for Soft serve Ice cream
      Formula for Milk Shake Mix
      Formulae for Forzen Custard
      Special Formulations
      Formulae of Diabetic Ice Cream and Ice Milk
      Formulae for Low Calorie Ice Milk
      B.B. Semi Freddo
      Formulae for Pudding Pop
      Formula  for Frozen Yoghurt

      ICE CREAM VARIETIES, NOVELTIES AND SPECIALS

      Plain Ice Cream
      Candy or Confection Ice Cream
      Fruit Ice Cream
      Nut Ice Cream
      vVariegated or Ripped Ice Cream
      Souffle
      Sorbet and Ice Cream
      Fancy Moulded Ice Cream
      Decoration
      Other Special Products
      Extruded products
      Extrusion equipment (Glacier 600) for the production of frozen Confection (Countesy
      APV Denmark
      Showing extrusion and cutting of ice cream into slices, stick placement and removal of ice cream
      from freezer plates in Glacier 600
      Showing release of frozen slices from the plate organized rake off prior to enrobing and
      cated  slices emerging from side cooling chamber of Glacier 600-E
      Ice cream bar freezer for the continuous production of ice cream, sherbet or water ice with slicks

      ICES AND SHERBETS

      Sugar
      Stabilizer
      Preparation of Ices
      Preparation of Sherbet
      Lemon Ice
      Strawbery Ice
      Orange Sherbet
      Defects
      Body and Texture

      LABORATORY TESTS

      Judging Flavour and Aroma
      Preparation of Sample
      Garber Test
      Preparation of Sample
      Determination of Total Solids
      Apparatus and Reagents
      Borden Flow Meter Method
      Brookfield Viscometer
      Calculation
      Test for Ammonia Leaks
      Surface Tension

      COST AND MERCHANDISING

      Analysis of Costs
      Ingredients and Packaging material costs
      Manufacturing Costs
      Selling and Advertising Methods
      Advertising
      Retailing Ice Cream
      Dipping Losses
      How Overrun Affects Dipping Losses
      How Dipping Temperature Affects Dipping Losses and Weight per Quart
      Ice Cream Parlour

      PLANT ECONOMICS OF ICE CREAM STABILIZER

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum

      PLANT ECONOMICS OF ICE CREAM & ICE CANDY

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum

      PLANT ECONOMICS OF INSTANT ICE CREAM MIX

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum

      PLANT ECONOMICS OF ICE CREAM OF ICE CREAM OF DIFFERENT FLAVOURS

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum


      PLANT ECONOMICS OF CONE FOR SOFTY ICE CREAM 

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum

      PLANT ECONOMICS OF ICE  COLD FLAVOUR TEA 

      Plant & Machinery
      Fixed Capital
      Raw Materials
      Total Working Capital/Month
      Total Capital Investment
      Turn Over/Annum


      SUPPLIERS OF PLANT & MACHINERIES

      Ice Cream Machinery
      Ice Cream Cabinets

      SUPPLIERS OF RAW MATERIALS

      Ice Cream Sticks
      Plastic Cups
      Sucrose
      Corn Syrups
      Flavourings
      Dextorse
      Stabilisers Food
      Guar Gum
      Agar Agar
      Starches


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