Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Ice cream > Ice cream
  New Posts New Posts RSS Feed - Artisanal producers scaling up mixes
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

Artisanal producers scaling up mixes

 Post Reply Post Reply
Admin View Drop Down
Admin Group
Admin Group


Joined: 01 Sep 2009
Location: N. Ireland
Status: Offline
Points: 390
Post Options Post Options   Thanks (0) Thanks(0)   Quote Admin Quote  Post ReplyReply Direct Link To This Post Topic: Artisanal producers scaling up mixes
    Posted: 31 Mar 2012 at 8:04pm
There are lots of artisanal producers making delicious ice cream using very simple base mixes e.g. cream, milk, sugar and egg yolks. Some use water instead of milk.
In many cases they use simple measures e.g. cups to prepare recipes. This works well for many but can create some difficulties when they wish to increase production and make larger quantities of ice cream.
I have provided a free calculator to help mix scale up and am prepared to adapt it further if there is any interest.
The calculator can be accessed at http://www.dairyscience.info/scaleup/scaleup.asp .


Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.03
Copyright ©2001-2019 Web Wiz Ltd.