Day 2 frozen desserts
Upcoming SlideShare
Loading in...5
×
 

Day 2 frozen desserts

on

  • 2,032 views

 

Statistics

Views

Total Views
2,032
Views on SlideShare
2,032
Embed Views
0

Actions

Likes
1
Downloads
56
Comments
1

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel

11 of 1

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
  • a very helpful video
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Day 2 frozen desserts Day 2 frozen desserts Presentation Transcript

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