Fruit pulp
Weight of the pulp
Refinement
Blending
Washing
Weighing
Selected fruit
Base
Pasteurized
Mixed
Ingredients of the base
Mixture
Beating and freezing
Packaging
Storing
Next we will show you how to calculate a mixture and will present the elaboration process of five types of ice creams that are mixed.
How do we calculate the quantities of a mixture?
In order to calculate the quantities that are required for a mixture, we will use as an example 4, where it is recommended to use 40% of the pulp over the total base.
If you want to elaborate 2 kilograms of mixture for strawberry ice cream with mixture “4”, you will need to do the following calculus:
- Total of the fruit pulp + 100% + 40% over the total amount of the base = 140% (the base plus the pulp)
According to our calculation, 2 kilograms of mixture “4” represents 140%.
Now you need to calculate the weight of each ingredient.
Step 1: calculate the weight of the base
Step 2: calculate the weight of the pulp
Step 3: calculate the weight of the rest of the ingredients
Ex:
Powder skim milk: 1,429 kg x 11/100 = 0,157 kg = 157 g.
Fat: 1429 x 5/100 = 0,071 kg = 71g.
Sugar: 1429 x 16/100 =0,229 kg = 229 g.
Stabilizer: 1429 x 0,5/100 = 0,007 kg = 7 g.
Water: 1429 x 67,5/100 = 0,965 kg = 965 g.
We have calculated the exact quantity of each necessary ingredient to prepare 2 kilograms of strawberry ice cream.
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 Elaboration of ice creams with mixture 1 Preparation of the mixture Elaboration of ice cream with mixture 2 Elaboration of ice cream with mixture 3 Process of Popsicle elaboration Hygiene in fabrication and manipulation Costs and price determining Site Map
