Ingredients
- Fruit pulp
- Sugar (100% saccharose)
- Stabilizer (CMC, tragacanth, others)
- Emulsifier
- Fructose base
- Powder skim milk (97% solids)
- Tropical butter (100% vegetable fat)
- Milk cream (40% fat)
- Bitter chocolate covering
- Cocoa butter
- Boiled water
Equipment and materials
- Ice cream mixer
- Blender
- Scale
- Freezer
- Disposable containers (1 liter)
- Recipients (2 liters)
- Strainers
- Measuring cups
- Whisk
- Knives
- Spoons
- Plastic spatulas
The elaboration of fruit ice cream consists of two processes that occur in one mixture.
On one hand the fruit is weighed, washed, chopped, blended, refined and finally it is weighed again. This is how you obtain fruit pulp.
On the other hand, the ingredients of the base are weighed, and then they are mixed and pasteurized. Finally the fruit pulp and base are mixed together, beaten and then packaged and stored.
Desserts Recipes General classification of ice creams Ingredients, equipment and materials Elaboration process of fruit ice cream General process of elaboration of fruit ice cream Process of Popsicle elaboration Hygiene in fabrication and manipulation Costs and price determining Site Map
