Ice cream production methods and precautions

Ice cream production methods and precautions

First, the soft ice cream production steps
1, take a clean container, add appropriate amount of water (by weight of flour and water, 1:3), while stirring slowly pour the ice cream powder, stirring until evenly.
2, stirred slurry of ice cream must be at room temperature for 15 minutes, before it fully into the homogenization in ice cream machine (Note: Still not enough time to play the ice cream will reduce the number, but also produce ice residue, affecting the original taste).
3, the slurry into the ice cream machine, start the machine, about 15 minutes after consumption.
Second, questions about ice cream powder
1, plus the more water the more the number of ice cream play it?
This is an erroneous understanding, puffed rice cake with only the number of rate related. Ice cream powder, some of the ingredients can make the ice cream volume expansion, bulk refreshing taste. If you add too much water, will reduce the concentration of active ingredients, thereby reducing the ice cream overrun, and prone to nuggets, and in severe damage to the machine.
2, Why did you hit there will be cake nuggets?
◆ excess water.
◆ slurry mixing uneven, enough mixing time.
◆ standing time is not enough. Stir the pulp need to put it aside for 15 minutes or more (better longer standing time, stirring several times during the can), so that the body is more delicate cake, puffing better.
◆ washing machine, not the cylinder body of water discharge clean.
◆ Use of poor quality machine or powder, leading to low hit extruded ice cream, and nuggets and more. Please use the East Bay company, and a number of patents we recommend a soft ice cream machines and soft ice cream powder.
3, the frozen cylinder causes and measures to avoid
◆ water is not too much, too much water is easy to freeze, please strictly in accordance with the ratio of the proportion of slurry.
◆ mixing tank cleaning water discharge is not clean, very likely end the phenomenon of freezing cylinder.
◆ the amount of difference between both sides of the cake too much, the cake while less prone to freeze-cylinder phenomena. Avoid methods: In a small side of the cake into a cake, play a few more Stores basin, so that both sides of the cake to maintain the volume balance.
◆ rice cake is not a long time, and the machine is constantly cooling, this time also very vulnerable to cold-cylinder phenomena. Measures to avoid: not more than 30 minutes to play cake, temporarily shut down, or play some of the cake body back into the storage basin material.
◆ Stores basin has no pulp, but the machine remains in the refrigeration, freezing cylinder at this time easily. Please note any feeding.
★ ice cream frozen cylinder ranging from not playing, while in gear or motor damage, please note that proper operation, to avoid such phenomena.

Third, questions about ice cream machine
1, what kind of soft ice cream machine is a good soft ice cream machine?
A good soft ice cream machine must have the following:
◎ absolutely safe, low power consumption.
◎ refrigeration performance, extruded rate, yield.
◎ easy to operate, running smoothly.
◎ sophisticated technology, handsome in appearance.
◎ after-sales service and quick.

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