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set up a small scale Ice cream production

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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Topic: set up a small scale Ice cream production
    Posted: 22 Mar 2010 at 11:18pm
JB

Welcome to the forum. There are several ice cream experts that visit the forum. However they have not yet posted!

I will pick off a few of your questions. Hopefully others will answer the rest.

1.Firstly there is a free ice cream mix calculator on this site- see
http://www.dairyscience.info/calculator/ . However this does not really deal with sorbets and fruit ices.

2. "does I need the homogenization process for a premium ice cream" Yes.

3. "it is possible to produce a premium ice cream without emulsifiers especially for organic ice cream----? "

You can use egg yolk, a source of lecithin, to provide an effective natural emulsifier and hence avoid having to make a label declaration re an emulsifier.

I will come back later
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MrCage View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrCage Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:18pm
Its been a number of years since I have made ice cream but I will give it a try.

First, ICE CREAM by W.S. Arbukle is a a great text for any body involved in frozen dairy industry. Highly recommend. It covers all related aspects to frozen dairy desserts and answers many of your questions.

I will attempt to answer your questions a bit later but have you explored simply purchasing ice cream mix? It may be an approach to consider to avoid the details/cost involved moving from a parlor per se to a manufacturer? You will be able to use your current equipment and avoid past/homo/storage/testing etc.
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J.Bruder View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote J.Bruder Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:18pm
Hi All!
We are owner of a small ice cream (one ice machine and one 100l pasteur) parlor. We producing typical Italian ice milk and french sorbets (with high fruit content). Now we would like to expand our business by producing in a "continuous" (we decided to buy a 400l/h continuous freezer) manner to be able to fill pints and mini tubs in a "clean" way for selected shops/retailers.

But I have still some questions which I hope somebody can help me:

- which machines I must have to run a (small manufactory) continuous production ?
- can I still use my 100l pasteur which I use currently also as ageing vat (I would order add mobile ageing vats which I can push into the walk-in refrigerator to ensure a day production and to keep the pasteur free) ?
- does I need the homogenization process for a premium ice cream?
- how is the process for producing ice sorbets by using fresh fruit or puree (pasteurised) regarding destruction of pathogenic bacteria? we currently pasteurize only the water-suggar mix and add then the fruit purees!
- why comes the flavors (vanilla etc.) after pasteurization, homogenization and aging into the ice cream mix? We put the ingredients into the mix before the pasteurization will happen to get an intensive flavor. What is the reason?
- it is possible to produce a premium ice cream without emulsifieres especially for organic ice cream?
- Is there any low budget or free mix calculation software available?

Our ice cream objectives:
1. produce super premium ice cream by quality not by fat
2. fat by 4% to 10%
3. overrun 25% -35%
4. all natural
5. use of pure ingredients - like whole vanilla beans -so far possible

I would be great if I could get some answers to my (many) questions

Regards

JB
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