NATURAL AND ORGANIC COCOA ICE CREAM FORMULATION AND PRODUCTION PROCESS
|
||||
 |
 |
 |
 |
|
| PART A NATURAL RAW MILK PART B SUCROSE ( SUGAR ) PART C SUCROSE ( SUGAR ) VANILLA POWDER COCOA POWDER NATURAL SALEP POWDER ( Thickener ) GUAR GUM ( Thickener ) |
79 17 1.750 0.150 1.40 0.20 0.50 |
|||
 |
 |
 |
||
Add part A ( Natural Milk ) to a cup and heat at 45 – 50 C with mixing. Add part B ( Sugar ) during mixing and heat 100 C. Mix part C in the another cup and mix well. Add part C in part and slowly during mixing. Continue to mix until homogenous and consistency. Homogeneous and consistency is enough. The mixture in the cup is allowed to cool until room temperature and process is completed. NOTE: The mixture prepared above is placed in freezing machines and ice cream production is done. NOTE: Material quantities above can be adjusted depending on taste. |
|
