Astro Findings
This short article isn’t meant for the at home ice cream maker, but rather an entrepreneur who is seeking to go into the ice-cream business. The materials that are mentioned are available at wholesale ice cream supply companies. The fundamental mix for the manufacture of ice cream is basically cream and milk solids plus sugar, with a small amount of approved edible materials, such as a stabilizer. The stabilizer prevents the formation of ice crystals in the ice cream. The ingredients of the mix are carefully mixed in proper proportions in a mixing tank. Ice-cream cake decorators work with the finished product, to enhance the products look. Cake decorating ideas are easy to locate by doing a web search.
The mix goes to the pasteurizer where it is heated to about 165 degrees and held for one-half hour. Different state laws control the heating time and the heat levels. The hot mix then goes to the homogenizer where stainless steel pistons exert a pressure of from 2000 to 3000 pounds to break up the minute fat globules into still another group of smaller particles to assist in digestion and to help make ice-cream smooth. Following homogenization, the hot mix goes into the cooler where the high temperature is reduced to 40 degrees until freezing time.
Freezing is achieved in one of two freezers: A batch freezer, which makes an individual batch of ice cream at a time, or a continuous freezer which freezes constantly, taking the mix in mechanically. With the usage of the continual freezer, flavors for example fruits and nuts are added after freezing by a mechanical flavor feeder. Liquid flavors are included with the mix prior to freezing. In the batch freezer, flavorings are added on to the ice-cream while it’s being frozen. While the ice-cream is being frozen, the blades of the freezer whip and aerate the product. If this did not occur, the finished product would be a fantastic solid frozen mass of cream, milk, sugar and flavorings.
The filling operations include many activities for example filling the big cans of bulk ice cream, quarts and pint packages, paper cups, or molds for ice cream on a stick. The ice-cream in a variety of forms is then placed inside the hardening room where sub-zero temperatures finish the process by hardening to tempering the ice cream.
Small ice-cream store operators have certain advantages over the large manufacturers. They have on the whole flexibility in manufacturing and delivering product, ability to produce special orders in small quantities, being unique in creating your personal flavors, and as the owner you deal directly with the buyer. Companies love to deal with the proprietor of a company, not just a person who acts as a go between.
For added information about ice-cream cake decorating please visit our Oasis Cake Decorating Supply store.
Tags: cake decorating supplies, cake decorating supply, edible image, rolled fondant, Wilton
Posted in Desserts · March 2nd, 2010 · Comments (0)
Assume you’ve already made up or bought the candy centers from a Candy Supply store and are now ready to dip them in chocolate. We’ve always used the Merckens Brand of melting chocolate. The flavor is of excellent quality and it is very uncomplicated to melt in the microwave or double boiler. This type of chocolate is a confectionery coating, also identified as Rainbow Wafer, Confectionery Coating or Summer Coating. It can be used in candy molds by the beginner and/or professional candy maker. Compound Coating should not be confused with ‘Real’ chocolate. The confectionery compound coating has a rich chocolate velvety flavor, and may contain small amounts of cocoa butter or chocolate liquor, but they primarily contain other vegetable fats and cocoa for easier management and faster set up. Confectionery coating does not contain wax, which could be a health hazard for some people. Use Merckens® instead and stop eating wax! Confectionery coating is not as sensitive to the high humidity and temperatures of summer. This kind of chocolate is uncomplicated to use and packaged in a wafer form.
Drop one center in at a time, press it below the surface with the prongs of a dipping fork or spoon. Instantly lift it out. Rapidly lift it to a piece of waxed paper, and with a toothpick push it off, or turn it upside down and lay it on, quickly lifting the fork; and in doing so, give it a twist to form the treads on the ends of the fork into pleasing designs. With a little preparation you’ll be able to dip very rapidly, and can soon learn just how to turn the fork to make the most beautiful designs. If your melting chocolate is of the correct texture each bon-bon will have a smooth, glossy finish.
Some people might like to use nuts to decorate the top of the dipped candy. Divide the nuts in half prior to dipping and be sure to have them close by. Very soon after a bon-bon is dipped, get the nut and place it on top of the candy. It is important to do this rather quickly, so that the coating does not congeal. If you are too slow the nuts will not attach. Another technique to decorate the bon-bon is to drizzle white icing onto them. Make sure that the candy has thoroughly dried, then line them very close together in rows. Have your icing thinned out. Take a fork and dip it into the icing, pick up the fork up and drizzle over the bon-bons.
The utensils that you’ll need for this project can be found at cake decorating supply shops. For extra information please contact us at our wholesale cake and candy supply outlet.
Tags: cake decorating supplies, candy making, candy making supplies, candy making supply, decorating a cake
Posted in Desserts · February 3rd, 2010 · Comments (0)