In this article we will discuss about:- 1. Introduction to Vanilla 2. Curing or Fermentation of Vanilla 3. Extraction 4. Classification 5. Usage. Introduction to Vanilla: Vanilla is undoubtedly the most popular flavour for ice cream throughout the world. In the United States of America, records show that about 75 per cent of all ice […]
Vanilla: Fermentation, Extraction, Classification and Uses | Ice Cream
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Chocolate: Fermentation, Processing, Types and Usage | Dairy Technology
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In this article we will discuss about:- 1. Introduction to Chocolate 2. Fermentation of Chocolate 3. Processing 4. Types 5. Usage 6. Preparing Chocolate Syrup 7. Adding the Cocoa/Chocolate 8. Freezing Characteristics. Introduction to Chocolate: Chocolate and cocoa rank second only to vanilla as flavouring for ice cream. They are obtained from cacao beans, the […]
Properties of Ice Cream Mix
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The properties of practical importance in the mix are- viscosity, acidity (lactic) and pH, mix stability, specific gravity, surface tension, freezing point, and whipping rate. A. Viscosity: This is defined simply as the resistance offered by liquids to flow. Viscosity is considered an important property of the ice cream mix, and a certain amount of […]