INTRODUCTION
Ice cream can be
classified as a refreshment food. This product is very popular in every part of
the world. It is taken as a refreshing drink.
RAW MATERIALS
Milk, Egg,
flavourant, icing sugar, Emulsifer, Vegetable fat, C.M.C (Thickner).
MACHINARY AND EQUIPMENT
Weighing scale,
Mixer, Filter, Plastic containers, Whisker, Burner, Packaging materials and
Refrigerator.
PRODUCTION PROCESS OF 20 LITRES OF ICE CREAM
Remove the white
liquid of the egg (Not the yolk) whisk the egg until it foams and looks creamy.
Use about fifty eggs. Add 2kg of powder milk into the 5 liters of pure water.
Stir the mixture properly and boil the milk. After boiling, allow it to cool,
make sure it is well covered. Add the emulsifier and vegetable fat together in
a separate container, add icing sugar and stir it properly. Filter the
solution, pour the whisked egg into the solution, add more water to make 20
liters. Filter the solution. Add C.M.C
(THICKNER), stir it very well, then put in the ice-cream into required
packaging materials and put it inside the freezer for refreshment.
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