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| Caramel Onions(Apples?) |
Monday, March 30, 2015
Why My Ice Cream is So Hard
We often be told that, keep the temperature constant when you store ice cream at home or in the store. Why? If the ice cream soften and refreeze repeatedly, it will be hard. Because that, when the small ice crystals of ice cream melt and refreeze, they can turn into large, unpalatable lumps. Ice cream is best when stored between -5 and 0°F(-20 and -18°C), it will be firm enough to hold its shape.
Thursday, March 26, 2015
Ice Cream around the World-China
The frozen mixture of milk and rice was used in China around 200 BC. The Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero. It has been claimed that, in the Yuan Dynasty, Kublai Khan enjoyed ice cream and kept it a royal secret until Marco Polo visited China and took the technique of making ice cream to Italy.
Tuesday, March 24, 2015
video of 600L ice cream continue freezer test producing
Video of ice cream machine. 600L ice cream continue freezer test producing.
Tuesday, March 17, 2015
Video of Ice Cream Packing Machine for Extruder Ice Cream Machine
Ice cream packing machine for extruder ice cream machine.
More video of ice cream machine:
https://www.youtube.com/user/Snowballmachinery/videos
Tuesday, March 10, 2015
Terms on Ice Cream Labeling
We often see labelings, when we buy ice creams in the supermarket. There are some terms on labelings. What are they exactly mean?
Sunday, March 8, 2015
the Formulations of Different Ice Cream
There are different categories of ice cream in the market. They have different formulations. Let us see some common formulations, for reference only.
Thursday, March 5, 2015
WHAT IS OVERRUN
What is Overrun? In the process of ice cream production, overrun is the amount of air that is whipped into the ice cream mixture that keeps the mixture from becoming an inedible frozen mass. For example, an overrun of 100% would mean for every gallon of ice cream mix, you get two gallons of finished ice cream. Without the air, the frozen ice cream mix would resemble an ice cube. Smooth and soft ice cream, or a frozen icy milk, which do you like?
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