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TECHNICAL
WORDS
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| BAUME' Is the grade which measures the density of liquids and has the same name of the inventor of the Aerometer which is the instrument to measure density. Baumé Antoine, French chemist 1720-1804. |
RIPENING: Period of time during which the blend which is ready to be frozen, is left to rest to become ripe at + 4 centigrades. |
| BLEND: It is the result of mixing sugar, milk, flavours, etc. which are necessary to make ice-cream. |
TO DECOR: This expression is used to explain the process of covering ice-cream, with various sauces of fruit, caramel, chocolate, etc. These are all decorative elements of an ice-cream cup. |
| DORONIC
ACTIVITY: Level of acidity from the name of its inventor Dornic. Healthy and good milk is aproximately 16° Dornic whereas very acid milk goes over 20° Dornic. |
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FLAVOUR: Is the action of adding the right quantity of flavours (hazelnut paste, walnuts, pistachios, or fruit pulp). |
| MANTECATO: It comes from the word "Creamy end buttery" (which means butter in Spanish). It refers to something buttery, fat, creamy. |
TO
HOMOGENIZE: To split up and then put together, mix and make homogeneous various ingredients which are well flavoured and integrated one with another. |
| QUIVER: Is the critical moment a few seconds right before a liquid starts to boil. The blend must never quiver and never boil. If you do not pay attention to this you risk to coagulate the whole mix. |
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MACERATE: To soak fruits or enything else in a flavoured solution for a certain amount of time. (Hydroalcoholic solution). |
| REFRIGERATOR: Deep freeze fluid. Refrigerating machine which generates cold. The most important deep freeze fluids are: water, dioxide, sulphur, carbon dioxide, ammonia, ehtylchloride, freon. FREON comes from methane and ethane which are used for small refrigerators. |
TOPPING: Fruit sauce (blueberry, strawberry, raspberry, orange) or sauce of creams (caramel, chocolate) which are needed to trim an ice-cream cup and make it more desirable and different each time. |
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BALANCE OF THE BLEND |
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Why do you have to balance the blend? Because only a perfect balance between quantity of the basic materials used gives the right creamy consistency. |
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AIR IN ARTISAN MADE ICE-CREAM 20% ~ 40% |
| It is a necessary and characterizing componentt of ice-cream. It makes it soft, it avoids it to freeze, it preserves it from sudden changes in temperature. Dry ice-cream coming out from the creamer is the product of the right time and the right temperature of the creaming process. Artisan made ice-cream takes air by mechanical movement and not like in industrial ice-cream where air is blown in. Volume (percentage of air which ice-cream can take) also called OVERRUN. |
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ADVANTAGES
AND DISADVANTAGES OF SOME INGREDIENTS OF ICE-CREAM
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ADVANTAGES
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INGREDIENTS
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DISADVANTAGE
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| They are the main source for solids; They raise concistensy of ice-cream. |
SUGARS
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They lower the refrigerating temperature of the blend. They lower the possibility of raising the volume. Sweet taste may not always be appreciated. |
| Either liquid or powdered it contains solids which are necessary to the structure of ice-cream. It also contains proteins, vitamins, lactose. It helps to raise the volume of the blend. |
MILK
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It can be the cause of changes to the structure of ice-cream when it is preserved. It can be the source of bacteriums if it is not well pasturized. |
| Raise the consistensy; They enable you to raise the volume a lot without jeopardizing the structure. They make the structure softer. |
FATS
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With big quantities they can give ice-cream an unpleasant taste in blends which have not been treaten with the right machines (over 9%-10% we suggest to use a homogenizer). They can cause separation. |
| They increase the nourishment value; They help to make the texture velvety and raise the softness of ice-cream. |
EGGS
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The typical flavour of eggs sometimes may not be appreciated. The whipping effect of eggs may cause foam. Cost. |
| They emulsify fat particles in their watery phase. They improve the texture. |
EMULSIFIERS
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They can let absorb more air than what ice-cream can take based on its composition. |
| They are necessary to stabilize the mass and make it last longer. They make the structure more velvety. |
DENSIFIERS
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Too much quantity may make the product sticky and will not make it whip up. In bg quantities it will cause the collapse of the structure. |
| It is an indispensable component of ice-cream. It makes the structure soft. As it cannot be freezed it gives more resistance to changes in temperature. |
AIR
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