- Ice cream, sherbet, granita, biscuit icing and pairfait
ICE-CREAM: In its simplest form, ice cream or ice cream is a frozen dessert made of milk, cream or custard combined with flavorings, sweeteners and sugar. In general, the products are used to make milk, sugar, sweeteners, milk cream, eggs, fruit, chocolate, nuts, yogurt, mineral water and stabilizers.
In the old process of development became a mixture of milk, sugar, cream and a stabilizer. This mixture was frozen, agitating during the process to prevent the formation of large ice crystals. Traditionally, the temperature is reduced by placing the mixture in a container, which is immersed in a freezing mixture of crushed ice and salt. Salt lowers the melting temperature of ice, thus absorbing a greater amount of heat released by the cream, helándola during the process.
SORBET: it is a frozen dessert, which differs from ice cream contain no fat ingredients, besides not include egg yolk. For this reason, its texture is less firm, more liquid and less creamy than ice cream.
The main ingredient of a sorbet is fruit juice, sometimes a wine (cava is also used), some brandy or liqueur (to provide aroma) and sometimes even an infusion of herbs, all you add syrup or honey .
FROSTED: is a soft drink or snack consisting of sliced or grated ice with syrup syrup flavors are usually sold by various vendors, which have a block of ice in a cart. There are also established trading posts.
The preparation is quite simple. Using a manual machine for grinding the ice, although other vendors typically use an iron brush for slicing.
When crushed ice is added to a syrup (syrup) taste to choose, the most pouplares strawberry, tamarind, lime and lemon, but you can find different flavors syrups
STAGES OF MAKING ICE CREAM:
Dosimetry
At this stage a specialized personar handles weigh and tag all materials to be used to make ice cream, once made this work is passed to the mixing area.
Mixing tanks
Materials previously weighed and labeled are taken and placed in a mixer torba sent them to the mixing tanks, this process uses steam heating to a temperature of 110 ° F, yielding a viscous mixture that passes the pasteurization step.
Pasteurization
The purpose of this stage is to remove bacteria and to that end plates are used to heat a mixture of ice cream to a temperature of about 185 ° F for 25 sec. simultaneously from the same computer to the process of homogenization and then be cooled to 38 ° F.
Homogenization
Treatment is applied to prevent the fat to separate from the rest of the product and is performed in two stages at a temperature of about 170 ° F, the first one at a pressure of 3000 psi and the second at 2500 psi, as explained above This process occurs within the same team that pasteurization occurs.
Maturation
At this stage the mixture is retained by applying stirring, between 3-72 hours with a cooling of 12 ° F, the aim of this stage is to hydrate all the solid ingredients of the ice cream.
Freezing
The equipment used in this part is called sorbet, which uses an ammonia refrigeration system and a blade for the mix, its purpose is to incorporate air into the ice to make it fluffy. This is done since beating the cream at high speed networks are created by the stabilizer ampliad to trap air.
Fill
At this stage the ice and as a finished product is packaged and in doing so, depending on the type of ice cream are added to the crushed fruit.
Cold room
The pre-packaged ice cream is brought to these rooms in order to harden it and to apply temperatures ranging from -80 ° F to -78 ° C for a time of 4-8 hours.
Store
The ice which has already been hardened is brought to the storage area where it is kept at a temperature of -30 to -25 ° C, before being distributed.
Stabilizers:
Stabilizers are defined as those substances which prevent the change of the shape or the chemical nature of the foodstuffs to which they are incorporated, inhibiting chemical or physical reactions, keeping the chemical balance thereof.
In our process they act formed links between the different components that make ice cream, or sugars, proteins, fats etc. Making these calls forming networks preventing trap water to crystallize at low temperatures this long crystals.
Some are combined with rubber stabilizers and emulsifiers to increase their effectiveness and range of effectiveness.
Pacojet:
Pacojet offers cooks the ability to create plenty of ice cream and sorbets, both sweet and savory. This is a unique food processor in its class, which emulsifies the food, ie mashed or cream becomes frozen food without thawing. Their results are amazing: in few seconds Pacojet gets a cream spread, a filling, a condensed soups or vegetables, ice cream or fruit sorbet which retains its natural flavor. Pacojet can process the food in amounts up to ten parts, and containers are ideal for storing resulting cream in the freezer
BISCUIT GLACÉ:
This is the Biscuit Glace, a dessert with a touch of coffee really tasty. Tourists going to France and try this great dessert, they are surprised once again taste the cuisine of France. This dessert takes the egg as main ingredients, milk, sugar, egg yolk and a touch of roasted so characteristic. The result gives us this dessert is unique, with a very pleasant aroma of coffee. In France you can find on many restaurant where you serve a Glacé Buiscuit made with your recipe, because at each location using a different amount of ingredients and use a type of coffee. There is nothing better than taking a Biscuit Glacé after a good meal at a restaurant in France and enjoy the full flavor of a good French dessert.
PAIRFAIT:
It is a French word which literally means "perfect" and comes to denote a type of frozen dessert invented in 1894.1 The dessert is similar to bombey often made in the same molde.2 In American cuisine is understood as a combination of fruit and ice cream is usually served in glasses generally elongated and arranged in layers clearly visible.
