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Ice creem

Printed From: Dairy Science and Food Technology
Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=142
Printed Date: 05 Dec 2022 at 1:25am
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com


Topic: Ice creem
Posted By: Guests
Subject: Ice creem
Date Posted: 22 Mar 2010 at 11:19pm
We mk organic icecrem 6% butter fat. How can I get to 9% fat?

AM



Replies:
Posted By: Guests
Date Posted: 22 Mar 2010 at 11:20pm
A few questions first.

1. I presume you make your own cream? What is the fat content?

2. What sort of ice-cream freezer do you have? Vertical-upright or horizontal?

3. Do you know what a balanced ice-cream mix is and how to balance a mix?


Posted By: Guests
Date Posted: 22 Mar 2010 at 11:20pm
Yes we mke our creem. We do nt kno butter fat in creem.

We thnk we hve a horizontal freeze

We hve a recipe for our icecreem. We wnt to mk it creemery


Posted By: Guests
Date Posted: 22 Mar 2010 at 11:20pm
1. Progress is not possible unless you know how much fat there is in the cream.

2. The maximum fat level in ice-cream depends to a large extent on the type of freezer you have. Your freezer should be suitable for producing ice-cream of 9% fat.

3. If you change the fat concentration you must balance your mix e.g additional sugar will be required and you will need to check that the MSNF concentration is correct. So there is some work required.

4. You might find a course on ice-cream manufacture helpful. My colleagues at Loughry -www.cafre.ac.uk may be able to help you. I know that they have booklets on commercial ice-cream manufacture.


Posted By: Guests
Date Posted: 22 Mar 2010 at 11:20pm
We r using software to calculated mix compostion. Can post if wnated.

TD




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