Elaboration of ice creams with mixture 1

 

Elaboration of ice creams with mixture 1

 
In this mixture we are going to explain each step. In the following, we will present the components of the base, the percentages for the elaboration of the fruit pulp and the flow gram.

Preparation of the pulps mixture 1

Custard apple
Peeling and chopping
Immersion in a solution of water with meta bisulphite
Blending
Sifting
Custard apple pulp

  1. Start by peeling the custard apple and chopping it, then submerge it into water with sodium meta bisulphite at 0,05%.
  2. Then blend it with the same water and sift it.
  3. Your outcome will be of 14% in relation with the initial fruit.

Tamarind
Peeling
Cooking in water
Blending
Sifting
Tamarind pulp

  1. Cook the peeled tamarind in water ½ part of water with one of tamarind).
  2. Then blend it, adding water and strain it.
  3. Your outcome will be of 200% in relation with the initial fruit.

Mango
Weighing
Selection and classification
Washing
Scalding
Peeling
Blending
Mango pulp

  1. We suggest you scald the mango in hot water (90-100 degrees C) for 5 minutes and then cool it off with a gush of cold water. Then peel it and chop it to then blend it.
  2. Your outcome will be of 60% in relation to the initial fruit.

Pineapple
Peeling
Cooking in water
Blending
Sifting
Pineapple pulp

Blend the peeled pineapple and chop it with the least amount of water as possible. Then blend it and then strain it.

Cactus fruit
Peeling and chopping
Blending
Straining
Cactus fruit pulp

  1. Blend the cactus fruit after it has been peeled and chopped with the least amount of water as possible.
  2. Then eliminate the seeds by straining it.

 

 

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