This is How the Experts Make Scrumptious Tasting Ice Cream

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This article will not be meant for the in the home ice cream maker. The materials which are mentioned are available at wholesale ice cream supply companies. The basic mix for the manufacture of ice cream is largely cream and milk solids plus sugar, with a small amount of approved edible materials, for example a stabilizer. The stabilizer prevents the formation of ice crystals in the ice cream. The ingredients of the mix are carefully blended in proper proportions in a mixing tank. Ice-cream Cake Decorators work with the finished product, to enhance the products look. Ice-cream cake decorations are easy to discover by doing an internet search.

The mix goes to the pasteurizer where it is heated to about 165 degrees and held for one-half hour. Various state laws regulate the heating time and the heat levels. The hot mix then goes in the homogenizer where stainless steel pistons exert a pressure of from 2000 to 3000 pounds to chop up the minute 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 to 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 use of the continual freezer, flavors such as fruits and nuts are added after freezing by a mechanical flavor feeder. Liquid flavors are added to the mix before freezing. Within the batch freezer, flavorings are added directly to the ice-cream while it is being frozen. While the ice-cream is being frozen, the blades of the freezer whip and aerate the product. If this did not occur, the finished product will be an unbelievable solid frozen mass of cream, milk, sugar and flavorings.

The filling operations includes many activities such as filling the big cans of bulk ice cream, quarts and pint packages, paper cups, or molds for ice cream on a stick. The ice cream in various forms is then placed in the hardening room where sub-zero temperatures complete the process by hardening to tempering the ice cream. Small ice-cream store operators have certain advantages over the large manufacturers. They have overall versatility in manufacturing and delivering product, ability to produce special orders in small quantities, being unique in creating your own flavors, and as the owner you deal directly with the buyer. Companies love to deal with the owner of a company, not a person who acts like a go between.