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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 can be found at wholesale ice cream supply companies. The fundamental mix for the manufacture of ice cream is largely cream and milk solids plus sugar, using a small amount of permitted edible materials, for example a stabilizer. The stabilizer prevents the formation of ice crystals within the ice cream. The ingredients of the mix are carefully blended in proper proportions in the mixing tank. Ice-cream cake decorators work using the finished product, to boost the products look. Ideas to decorate a cake 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. Various state laws regulate the heating time and the heat levels. The hot mix then goes to the homogenizer where stainless-steel pistons apply a pressure of from 2000 to 3000 pounds to break up the tiny fat globules into still an additional group of smaller particles to assist in digestion and to help make ice-cream smooth. Following homogenization, the hot mix goes to 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 continual freezer which freezes constantly, taking the mix in automatically. With the usage of the continuous 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 is being frozen. As the ice-cream is being frozen, the blades of the freezer whip and aerate the product. If this didn’t occur, the finished product would be an unbelievable solid frozen mass of cream, milk, sugar and flavorings.
The filling operations include many activities including filling the large 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 positioned in the hardening room where sub-zero temperatures complete the process by hardening to tempering the ice cream.
Small ice-cream store operators have certain advantages over the large manufacturers. They have overall 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 and Candy Supply store.
Tags: cake decorating supplies, cake decorating supply, edible image, rolled fondant, Wilton
Posted in Desserts · March 2nd, 2010 · Comments (0)
Merckens® Compound Coating Chocolate is a Confectionery Coating, also known as Rainbow Wafer, Melting Wafer, or Confectionery Coating. The beginner and/or expert candy maker make use of this compound coating in candy molds. Compound Coating should not be confused with ‘Real’ chocolate. The Merckens® Confectionery Compound Coating has a rich chocolate velvety flavor, and might contain cocoa butter or chocolate liquor, but they principally contain other vegetable fats and cocoa for easier handling and faster set up. The colored confectionery coatings have a pleasant vanilla flavor and that similar velvety melt-in-your mouth feel. Confectionery coating does not include wax, which could be a health risk for some people. Confectionery coating is not as susceptible to the elevated humidity and temperatures of summer. The chocolate is known for their creamy texture and unique milky flavor and its ease of in the wafer form. “Coating Chocolate” can also be used in a good number recipes that call for “chocolate”.
The Merckens® line of Rainbow Compound Wafers is a leading brand in the home candy-making and cake-decorating markets. Merckens® chocolate is also a key ingredient in seasonal novelties, fund-raising and private-label candy bars. If a thinner finish is desired, paramount crystals* could be added. If adding flavors or colors, use an oil-based flavor. This product is prepared and packed using equipment that may get in touch with wheat/gluten, eggs, dairy or dairy products, peanuts, soy or tree nut. The product is also Kosher. Unlike real chocolate, compound coatings do not have to be tempered**.
The Way to Melt Compound Coatings:
Double Boiler Method
1. Heat water in the base of the double boiler – take away from heat prior to the water boiling. You ought to be able to contact the water without burning your hands.
2. Place the upper pot (or bowl), with a little quantity of Rainbow Coating, on the top of the pot with hot water. The water should not come in direct contact with the compound coating.
3. Stir until melted; continue adding compound coating until the preferred amount of coating is melted.
Microwave Technique Based on the wattage, you should find out the proper heat setting for your microwave.
1. For one lb. of Rainbow Coating, cook one minute on high. Mix.
2. Keep on cooking on medium in 10-second intervals, stirring every time, until the Rainbow compound coating is fully melted.
Crock Pot or Slow Cooking Method:
1. Put Compound Coating in a crock-pot; turn on medium for ½ hour, test every 15 minutes.
2. As soon as the chocolate has reached the proper consistency turn to low.
*Paramount crystals are chips of partly hydrogenated palm kernel oil pooled with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate liquid. Used similarly to cocoa butter in chocolate work, except paramount crystals have practically no flavor (tasteless).
**Tempering chocolate is a process of using manipulation and temperature manipulation to make the chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, glossy surface. Failure to properly temper chocolate can result in muted-looking pieces with poor texture.
For more details pay a visit to your local oasis cake decorating supply store. Merckens Brand Chocolate can be found at stores that sell candy making supplies.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · February 6th, 2010 · Comments (0)