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Methods of Preparation

ICE CREAM

(a) Ingredients:

(For manufacturing 100 kg ice cream with 10% fat, 11% serum solids, 14.5% sugar and 0.3% stabilizer).

  • 4 kg sweet cream (40% fat and 5.4% serum solids).
  • 9 kg skim milk powder (0.5% fat and 97% serum solids).
  • 9kg whole milk (6.8% fat and 9.6% serum solids).
  • 5kg sugar (sucrose).
  • 300g sodium alginate
  • Vanilla essence
  • Edible colour

(b) Equipment:

  • Ice cream plant (Pasteurizer, Homogenizer, surface cooler, ageing vat, freezer, deep freeze).