Chapter 19 Frozen Desserts © 2009 Cengage Learning. All Rights Reserved.
Introduction: Definition of  Frozen Desserts <ul><li>Churned frozen dessert </li></ul><ul><ul><li>The mixture is constantl...
Physical Structure <ul><li>Physically complex and unstable mixture is stabilized at low storage temperature </li></ul><ul>...
Basic Ingredients <ul><li>The best results will be achieved by high-quality and flavorful ingredients </li></ul><ul><li>Ba...
Basic Ingredients <ul><li>Milk/Cream </li></ul><ul><ul><li>Provides rich dairy flavor as well as rich and creamy texture <...
Basic Ingredients <ul><li>Eggs </li></ul><ul><ul><li>Custard-style or French custard ice cream contain egg yolk or whole e...
Basic Ingredients <ul><li>Sugar </li></ul><ul><ul><li>Adds sweetness and balances with other acid or bitter flavorings </l...
Basic Ingredients <ul><li>Emulsifiers and Stabilizers </li></ul><ul><ul><li>Heat shock </li></ul></ul><ul><ul><li>Emulsifi...
Basic Ingredients <ul><li>Flavorings </li></ul><ul><ul><li>When designing a formula, consider the affects of ingredients w...
Basic Ingredients <ul><li>Fruits </li></ul><ul><ul><li>Fresh seasonal fruits or commercially available frozen fruit purees...
Basic Ingredients <ul><li>Chocolate </li></ul><ul><ul><li>Used to flavor bases, as an inclusion, coating inclusions or as ...
Churned Frozen Desserts <ul><li>In general, they are produced using an ice cream machine </li></ul><ul><li>The mixture is ...
Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Preparing the Base </li></ul></ul><ul><ul><ul><li>Blendin...
Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Freezing </li></ul></ul><ul><ul><ul><li>Three structural ...
Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Overrun </li></ul></ul><ul><ul><ul><li>The measure of add...
Churned Frozen Desserts <ul><li>Ice Cream </li></ul><ul><ul><li>Philadelphia ice cream </li></ul></ul><ul><ul><ul><li>Unco...
Churned Frozen Desserts <ul><li>Gelato </li></ul><ul><ul><li>Dense consistency and intense flavor </li></ul></ul><ul><ul><...
Churned Frozen Desserts <ul><li>Granita </li></ul><ul><ul><li>Fruit or vegetable puree, juice, wine, alcohol, coffee and t...
Still-Frozen Desserts <ul><li>Do not require an ice cream machine </li></ul><ul><li>The base is aerated with whipped cream...
Conclusion <ul><li>Simple preparation </li></ul><ul><li>Endless combination texture and flavor </li></ul><ul><li>Technical...
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Day 2 frozen desserts

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Day 2 frozen desserts

  1. 1. Chapter 19 Frozen Desserts © 2009 Cengage Learning. All Rights Reserved.
  2. 2. Introduction: Definition of Frozen Desserts <ul><li>Churned frozen dessert </li></ul><ul><ul><li>The mixture is constantly agitated during freezing </li></ul></ul><ul><ul><li>Result in a smoother texture </li></ul></ul><ul><ul><li>Ice cream, sorbet, gelato, frozen yogurt </li></ul></ul><ul><li>Still-frozen dessert </li></ul><ul><ul><li>Granita, frozen mousse, parfait, etc. </li></ul></ul><ul><ul><li>After prepared and assembled, they are left in freezer until solid state </li></ul></ul><ul><ul><li>Whipped egg whites or cream are incorporated to aerate the base </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  3. 3. Physical Structure <ul><li>Physically complex and unstable mixture is stabilized at low storage temperature </li></ul><ul><li>Mixture of gas, liquid and solid </li></ul><ul><li>Dairy products help to trap air cells, but it also causes instability of water-fat emulsion </li></ul><ul><li>Emulsifiers </li></ul>© 2009 Cengage Learning. All Rights Reserved.
  4. 4. Basic Ingredients <ul><li>The best results will be achieved by high-quality and flavorful ingredients </li></ul><ul><li>Balance of flavor and texture </li></ul><ul><li>The minimum and maximum of specific ingredient content in ice cream formulas should be respected under USDA guideline </li></ul>© 2009 Cengage Learning. All Rights Reserved.
  5. 5. Basic Ingredients <ul><li>Milk/Cream </li></ul><ul><ul><li>Provides rich dairy flavor as well as rich and creamy texture </li></ul></ul><ul><ul><li>Available in liquid or powdered form </li></ul></ul><ul><ul><li>Adding MSNF improves the texture and overrun percentage </li></ul></ul><ul><ul><li>The average milk fat content in ice cream range 7%-20% </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  6. 6. Basic Ingredients <ul><li>Eggs </li></ul><ul><ul><li>Custard-style or French custard ice cream contain egg yolk or whole eggs </li></ul></ul><ul><ul><li>Adds rich flavor and lecithin acts as an emulsifier </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  7. 7. Basic Ingredients <ul><li>Sugar </li></ul><ul><ul><li>Adds sweetness and balances with other acid or bitter flavorings </li></ul></ul><ul><ul><li>Provide scoop-able texture by lowering the freezing point </li></ul></ul><ul><ul><li>Sucrose, dextrose, glucose, corn syrup </li></ul></ul><ul><ul><li>DE represents a sweetening power of the sugar </li></ul></ul><ul><ul><li>Overrun is affected by the selection and amount of sugar </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  8. 8. Basic Ingredients <ul><li>Emulsifiers and Stabilizers </li></ul><ul><ul><li>Heat shock </li></ul></ul><ul><ul><li>Emulsifiers maintain the fine texture of frozen desserts by keeping the homogenized water-fat mixture </li></ul></ul><ul><ul><li>Stabilizers prevent water migration by increasing the viscosity of the solution </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  9. 9. Basic Ingredients <ul><li>Flavorings </li></ul><ul><ul><li>When designing a formula, consider the affects of ingredients which are high in fat, sugar and alcohol </li></ul></ul><ul><ul><li>Flavorings can be mixed into the base or infused </li></ul></ul><ul><ul><li>Inclusions (solid ingredients), sauces and swirls are combined after churning </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  10. 10. Basic Ingredients <ul><li>Fruits </li></ul><ul><ul><li>Fresh seasonal fruits or commercially available frozen fruit purees </li></ul></ul><ul><ul><li>Dried and candied fruits </li></ul></ul><ul><ul><li>Effects of water content of the fruits </li></ul></ul><ul><li>Nuts </li></ul><ul><ul><li>Added as whole, crushed or paste form </li></ul></ul><ul><ul><li>Candying or coating in chocolate or cocoa butter helps to maintain the crunchy texture </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  11. 11. Basic Ingredients <ul><li>Chocolate </li></ul><ul><ul><li>Used to flavor bases, as an inclusion, coating inclusions or as rippled sauce </li></ul></ul><ul><ul><li>When used in a base, its fat, sugar and solid content must be considered </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  12. 12. Churned Frozen Desserts <ul><li>In general, they are produced using an ice cream machine </li></ul><ul><li>The mixture is stirred or churned during freezing to break up the ice crystals </li></ul><ul><li>Production </li></ul><ul><ul><li>Preparing the base </li></ul></ul><ul><ul><li>Aging </li></ul></ul><ul><ul><li>Freezing </li></ul></ul><ul><ul><li>Hardening </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  13. 13. Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Preparing the Base </li></ul></ul><ul><ul><ul><li>Blending and heating of the ingredients </li></ul></ul></ul><ul><ul><ul><li>Pasteurization </li></ul></ul></ul><ul><ul><ul><li>HTST / LTLT </li></ul></ul></ul><ul><ul><li>Aging </li></ul></ul><ul><ul><ul><li>Quick cooling of the base to avoid bacteria growth </li></ul></ul></ul><ul><ul><ul><li>During aging, the base is held under refrigerated sanitized container </li></ul></ul></ul><ul><ul><ul><li>Crystallization of fat globules </li></ul></ul></ul><ul><ul><ul><li>Emulsifier and stabilizer fully activated </li></ul></ul></ul><ul><ul><ul><li>Blending of the flavorings and colorings </li></ul></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  14. 14. Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Freezing </li></ul></ul><ul><ul><ul><li>Three structural components: fat globules, ice crystals and air bubbles </li></ul></ul></ul><ul><ul><ul><li>The mixture is continuously aerated </li></ul></ul></ul><ul><ul><ul><li>Small crystals are created by a dasher constantly scraping on the sides of the canister </li></ul></ul></ul><ul><ul><ul><li>Remove from the ice cream machine when the mixture is soft-serve consistency </li></ul></ul></ul><ul><ul><ul><li>Inclusions are added after churning </li></ul></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  15. 15. Churned Frozen Desserts <ul><li>Production </li></ul><ul><ul><li>Overrun </li></ul></ul><ul><ul><ul><li>The measure of additional volume the ice cream acquires during churning </li></ul></ul></ul><ul><ul><ul><li>Use of emulsifiers </li></ul></ul></ul><ul><ul><ul><li>Provides lightness and good mouth feel but also can dilute the flavor </li></ul></ul></ul><ul><ul><li>Hardening </li></ul></ul><ul><ul><ul><li>After freezing and inclusions are added, lower the temperature quickly to prevent water migration and a coarse texture </li></ul></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  16. 16. Churned Frozen Desserts <ul><li>Ice Cream </li></ul><ul><ul><li>Philadelphia ice cream </li></ul></ul><ul><ul><ul><li>Uncooked mixture of cream, sugar and flavorings </li></ul></ul></ul><ul><ul><ul><li>Grainy and icy texture </li></ul></ul></ul><ul><ul><li>French “custard” style ice cream </li></ul></ul><ul><ul><ul><li>Cooked mixture of milk, cream, whole eggs or yolks and sugar </li></ul></ul></ul><ul><ul><ul><li>Must contain a minimum of 1.4% egg solids under USDA regulation </li></ul></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  17. 17. Churned Frozen Desserts <ul><li>Gelato </li></ul><ul><ul><li>Dense consistency and intense flavor </li></ul></ul><ul><ul><li>Production very similar to ice cream </li></ul></ul><ul><li>Sorbet </li></ul><ul><ul><li>Fruit or vegetable juice or puree, sugar syrup and acid, no fat or dairy </li></ul></ul><ul><ul><li>Lower overrun rate </li></ul></ul><ul><ul><li>Smooth texture created by a careful controlling over freezing stage </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  18. 18. Churned Frozen Desserts <ul><li>Granita </li></ul><ul><ul><li>Fruit or vegetable puree, juice, wine, alcohol, coffee and tea </li></ul></ul><ul><ul><li>The mixture is stirred during freezing to prevent large ice crystals from forming </li></ul></ul><ul><ul><li>Sugar, salt and alcohol lowers the freezing point </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  19. 19. Still-Frozen Desserts <ul><li>Do not require an ice cream machine </li></ul><ul><li>The base is aerated with whipped cream or egg foam to provide light texture </li></ul><ul><ul><li>Frozen mousse </li></ul></ul><ul><ul><li>Frozen parfait </li></ul></ul><ul><ul><li>Frozen soufflés </li></ul></ul><ul><ul><li>Semifreddo </li></ul></ul><ul><ul><li>Bombe </li></ul></ul>© 2009 Cengage Learning. All Rights Reserved.
  20. 20. Conclusion <ul><li>Simple preparation </li></ul><ul><li>Endless combination texture and flavor </li></ul><ul><li>Technical knowledge of physical structure and balance of ingredients </li></ul>© 2009 Cengage Learning. All Rights Reserved.
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