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Elderflower ice cream development presentation

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Boykie Mackay
Boykie Mackay
Education
1 of 26
Elderflower Ice Cream Development
Meet the Team… ,[object Object],[object Object],[object Object],[object Object],[object Object]
Agenda/ Aim to cover
Design Brief
What makes a Dairy Ice Cream? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Defining your Ice cream… ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ice Cream Market in Brief ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
What do people look for in an Ice cream? ,[object Object],[object Object],[object Object]
Recipe Formulation ,[object Object]
Kitchen Trials ,[object Object]
Testing the fat content in the lab ,[object Object]
The Chosen Recipe ,[object Object],[object Object],[object Object],7.05% 70.5g Water 12.5% of 1kg mix 125g Elderflower cordial 0.35% 3.5g Stabiliser 10% 100g Skimmed Milk powder 4% 40g Dextrose 12% 120g Sugar 36.5% 365g Full Fat Milk 30% 300g Double cream Percentage of mix Grams Ingredient
Scaling up ,[object Object],Yield: Made in two 3kg batches: Batch 2: 2612kg – loss of 338g =87% yield Total Made: 5462 – loss of 538g = 91% Yield Adding the Elderflower cordial: 12.5% of 5462 = 682.75g Batch 1: 2850kg - loss of 150g = 95% yield Over run: = 27.07% over run 7.05% 423g Water 12.5% of mix 682.75g Elderflower cordial 0.35% 21g Stabiliser 10% 600g Skimmed Milk powder 4% 240g Dextrose 12% 720g Sugar 36.5% 2190g Full Fat Milk – 4% fat 30% 1800g Double cream- 48% fat Percentage of mix Grams Ingredient Weight of Volume of Mix Weight of Volume finished ice Cream Weight of Volume finished ice Cream - x 100
Process flow ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
3 Main parts of the process
Process Flow diagram
Potential Micro hazards ,[object Object],[object Object],[object Object]
Trends from past studies ,[object Object],[object Object],[object Object]
TVC/Coliform trends
Hazard table
HACCP Plan summary Review records Stock + Packaging checks Discard Visual checks Correct pack + segregation Allergens Labelling Review records Temperature logs Repasteurisation/ discard Temperature probe 5 degrees Recontamination/ bacterial growth Aging Review records Temperature logs Repasteurisation Temperature probe 83 degrees for 3 seconds (review) Bacillus cereus, Listeria monocytogenes and Salmonella Pasteurisation Verification Records Corrective action Monitoring Critical limit Hazard CCP               HACCP Plan summary table for elderflower ice cream
Manufacturing Machinery ,[object Object]
CCP’s & Technical considerations ,[object Object],[object Object],[object Object]
Cleaning Procedure ,[object Object],[object Object],[object Object],[object Object]
Finance… ,[object Object],[object Object],[object Object],[object Object]
Any Questions

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Elderflower ice cream development presentation

  • 1. Elderflower Ice Cream Development
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  • 15. 3 Main parts of the process
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  • 21. HACCP Plan summary Review records Stock + Packaging checks Discard Visual checks Correct pack + segregation Allergens Labelling Review records Temperature logs Repasteurisation/ discard Temperature probe 5 degrees Recontamination/ bacterial growth Aging Review records Temperature logs Repasteurisation Temperature probe 83 degrees for 3 seconds (review) Bacillus cereus, Listeria monocytogenes and Salmonella Pasteurisation Verification Records Corrective action Monitoring Critical limit Hazard CCP               HACCP Plan summary table for elderflower ice cream
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Editor's Notes

  1. Standard – usually made from butter rather than cream – may include non-dairy fat Super premium – lowest over run and dense texture - may needed to be thawed before consumption
  2. Desire for unhealthy indulgent treats – despite tighter shopping budgets premium ice creams have been able to withstand any negative effects of the recession.Also still thriving despite growign concerns over obesity.