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- Written by Lee Williams
Your ice cream recipe for success
So you want to start an ice cream and Gelato shop business?
The purpose of this article is to help anyone interested in starting their own ice cream business to get started. I am an artisan ice cream maker with extensive experience of industrial scale ice cream making. While I will discuss both artisanal
or traditional and industrial or large scale ice cream manufacture, the main emphasis will be on artisanal production.
In the UK, Ice cream is a multi-million pound growth industry, generally recession proof and genuinely customer focused. When people buy ice cream it’s always a treat and often a celebration. As a Gelato-Artisan you’ll provide your customers with a product that brings them happiness. But you will need to put in long hours too, it’s common for owners to work until 10pm at night during the busy season, but in return you will unleash your inner creativity,growing your own lifestyle business, where your friends and family can surround you, and make a comfortable income in the process.
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- Written by Michael Mullan
Production of balanced ice cream mixes
Manufacturers produce ice cream to meet the requirements of consumers as interpreted by the retailers or those selling directly to consumers.
In many situations the ice cream manufacturer will have a final product specification to meet. An ice cream recipe must be produced from this specification. One element of this specification is related to the composition of the final product including legal requirements e.g. for fat and milk protein. In the UK ice cream must contain a minimum of 5% fat and a minimum of 2.5% milk protein. A compositional specification will typically specify the fat, milk solids not fat (MSNF), sugar, emulsifier and stabiliser concentrations in the final product. In this situation the manufacturer will select ingredients that can supply the above components, blend these and then process to produce a finished ice cream. Calculations will be required to ensure that the ingredients are correctly formulated to meet the final product specification.
In other situations the manufacturer may want to produce a new or improved product and will have to devise their own product compositional specification. This specification must be developed so that the fat, sugar and MSNF components are balanced.
Fat /Sugar balance
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- Written by Michael Mullan
In Northern Europe and North America there is relatively little use made of whole milk powder (WMP) in commercial ice cream manufacture. However small scale ice cream or gelato manufacturers sometimes use these ingredients. In Vietnam and other Asian countries ice cream is frequently made from whole milk powder and cream. To the best of my knowledge there has been no information published on how to calculate the weights of cream and whole milk powder required to make ice cream mixes to a product specification. However the basic principles of mix calculation have been well described.
The aim of this tutorial is to explain the calculations required to determine the weight of cream and WMP in ice cream mixes. The significance of being able to undertake these calculations and an explanation of the concept of a balanced ice cream mix has been explained previously. We will start by first defining the mix specification that is required.
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- Written by Michael Mullan
Instructions for using Subscription Service Ice Cream Mix calculator
Users must first log on to the calculator using the user name selected and the password that has been sent to your registration address by Email. If you can see the "log on" button as shown in the screen shot below you have not logged in! Please log on to use the calculator. Note that from time to time minor changes will be made to the calculator, it may be some days before these are reflewcted in this user guide but any major changes will be made noted as they take
place.
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- Written by Michael Mullan
The Dairy Science and Food Technology ice cream mix calculator uses linear programming to convert a mix formula or specification into a recipe.
- Details
- Written by Michael Mullan
- Details
- Written by Michael Mullan
