hand book of ice cream technology and formulae

hand book of ice cream technology and formulae
Author: EIRI Books
ISBN: 8186732705
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HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE

INTRODUCTION

NUTRITIONAL VALUE AND CLASSIFICATION OF ICE CREAM


Nutrional Value
Energy Content of Food
The Heat of Combustion and the Available Energy in the
Three  Proximate Principles in a Mixed Diet
Caloric content  of Ice cream and Related Products
Protein content of Ice Cream
Content of Essential Amino acids in Protein (mg Amino Acid/g Protein)
The Chemical Score and NPU of some Common Foods
Milk Fat Content of Ice Cream
Fat Soluble Vitamins
Nutritional Value of Commercial Ice cream and Related Products
Classification of Ice Cream and Related Products
Commercial Grouping of Ice Cream and Related Products

COMPOSITION AND PROPERTIES OF ICE CREAM MIXES

The Role of the Constituents
Milk Solid Not Fat (MSNF)
Sweetener Solids
Stabilizers
Water and Air

RAW MATERIALS USED TO PRODUCE ICE CREAM

Sources of Milk Solids Not Fat
Relative Sweetness of Ice Cream Ingredients
Approximate Molecular Weights of Sweetener Solids
Egg and Egg Products
Stabilizers and Emulsifiers
Stabilizers
Emulisifiers
Physical Effects of Emulsifiers
Flavoring and Coloring Materials

MANUFACTURING PROCESS

Preparation of the Mix
Flow chart  for Ice cream Processing
Large ice cream plant for production of 5,000-10,000 litres/hr of various types of ice cream
Pasteurization Time and Temperatures for Ice cream Mixes
Homogenizing the Mix
Gaulin two stage Homogenizer
Basic working principle of a homogenizer
Approximate Homogenization Pressures for Mixes of Different Fat Contents
The effect of different pressure and temperature of homogenization on fat globules

ICE CREAM FREEZING

 The Freezing Point of Solutions
The Freezing Point of Ice Cream Mixes
Heat Units involved in Freezing
Refrigeration Requirements for Ice Cream Freezing
Freezing curve for Ice Cream Mix
Importance of the Freezer
Freezing Times and Drawing Temperatures
Changes during the Freezing Process
Approximate percentage of water Frozen in the Ice Cream Mix at various Temperatures
Structure of Ice Cream
Microstructure  of Ice Cream
Continuous freezer with automatic control of stop/start, viscosity and overrun
Dasher for the Continuous Freezer
Ice cream Freezer Operation
Diagram of the refrigeration system of a continuous Freezer
Automatic Ingredient Feeder
Automatic Ingredient feeder
How to obtain and control overrun
Percentage Overrun for  different products
Calculating Percentage of Overrun
Cleaning the Freezer
Fruit Ice Cream
Variegated Ice Cream

ICE CREAM MIX CALCULATIONS

Pearson Square Method
A Simple Mix
Available Ingredients for Problem
Completed Proof Sheet for Problem
Complex Mixes
Available Ingredients for Problem
Completed Proof Sheet for Problem
Available Ingredients for Probelm
Calculation and Explanation
Completed Proof Sheet for Problem
Available Ingredients for Problem
Complete Proof Sheet for Problem
Complete Proof sheet for Problem

PACKAGING OF ICE CREAM

Ice Cream Filling Machine Ice cream can be filled into cups
cones of family pack containers on this machine
Waxed carton for Ice cream
Inner Dimension of the Cartons
Requirements for Paper Aluminium foil Laminate
Types of Corrugations
Showing flute and liner of a corrugated  fibre board
Hardening Tunnels
Hardening tunnel Ice cream products cups cones and containers are loaded on trays and  transported
through the tunnel on an endless conveyor system
Air coolers and fans of the hardening tunnel

FROZEN DAIRY PRODUCTS AND FORMULATIONS

Serving Temperature for Different Types of Ice cream
Formulae for Soft serve Ice cream
Formula for Milk Shake Mix
Formulae for Forzen Custard
Special Formulations
Formulae of Diabetic Ice Cream and Ice Milk
Formulae for Low Calorie Ice Milk
B.B. Semi Freddo
Formulae for Pudding Pop
Formula  for Frozen Yoghurt

ICE CREAM VARIETIES, NOVELTIES AND SPECIALS

Plain Ice Cream
Candy or Confection Ice Cream
Fruit Ice Cream
Nut Ice Cream
vVariegated or Ripped Ice Cream
Souffle
Sorbet and Ice Cream
Fancy Moulded Ice Cream
Decoration
Other Special Products
Extruded products
Extrusion equipment (Glacier 600) for the production of frozen Confection (Countesy
APV Denmark
Showing extrusion and cutting of ice cream into slices, stick placement and removal of ice cream
from freezer plates in Glacier 600
Showing release of frozen slices from the plate organized rake off prior to enrobing and
cated  slices emerging from side cooling chamber of Glacier 600-E
Ice cream bar freezer for the continuous production of ice cream, sherbet or water ice with slicks

ICES AND SHERBETS

Sugar
Stabilizer
Preparation of Ices
Preparation of Sherbet
Lemon Ice
Strawbery Ice
Orange Sherbet
Defects
Body and Texture

LABORATORY TESTS

Judging Flavour and Aroma
Preparation of Sample
Garber Test
Preparation of Sample
Determination of Total Solids
Apparatus and Reagents
Borden Flow Meter Method
Brookfield Viscometer
Calculation
Test for Ammonia Leaks
Surface Tension

COST AND MERCHANDISING

Analysis of Costs
Ingredients and Packaging material costs
Manufacturing Costs
Selling and Advertising Methods
Advertising
Retailing Ice Cream
Dipping Losses
How Overrun Affects Dipping Losses
How Dipping Temperature Affects Dipping Losses and Weight per Quart
Ice Cream Parlour

PLANT ECONOMICS OF ICE CREAM STABILIZER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE CREAM & ICE CANDY

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF INSTANT ICE CREAM MIX

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE CREAM OF ICE CREAM OF DIFFERENT FLAVOURS

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum


PLANT ECONOMICS OF CONE FOR SOFTY ICE CREAM 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE  COLD FLAVOUR TEA 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum


SUPPLIERS OF PLANT & MACHINERIES

Ice Cream Machinery
Ice Cream Cabinets

SUPPLIERS OF RAW MATERIALS

Ice Cream Sticks
Plastic Cups
Sucrose
Corn Syrups
Flavourings
Dextorse
Stabilisers Food
Guar Gum
Agar Agar
Starches


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