day 2 frozen desserts
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© 2009 Cengage Learning. All Rights Reserved.
Chapter 19
Frozen Desserts
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19
© 2009 Cengage Learning. All Rights Reserved.
Introduction: Definition of Frozen Desserts
• Churned frozen dessert– The mixture is constantly agitated during freezing
– Result in a smoother texture
– Ice cream, sorbet, gelato, frozen yogurt
• Still-frozen dessert– Granita, frozen mousse, parfait, etc.
– After prepared and assembled, they are left in freezer until solid state
– Whipped egg whites or cream are incorporated to aerate the base
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Physical Structure• Physically complex and unstable mixture is
stabilized at low storage temperature
• Mixture of gas, liquid and solid
• Dairy products help to trap air cells, but it also causes instability of water-fat emulsion
• Emulsifiers
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Basic Ingredients• The best results will be achieved by high-
quality and flavorful ingredients
• Balance of flavor and texture
• The minimum and maximum of specific ingredient content in ice cream formulas should be respected under USDA guideline
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Basic Ingredients• Milk/Cream
– Provides rich dairy flavor as well as rich and creamy texture
– Available in liquid or powdered form
– Adding MSNF improves the texture and overrun percentage
– The average milk fat content in ice cream range 7%-20%
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Basic Ingredients• Eggs
– Custard-style or French custard ice cream contain egg yolk or whole eggs
– Adds rich flavor and lecithin acts as an emulsifier
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Basic Ingredients• Sugar
– Adds sweetness and balances with other acid or bitter flavorings
– Provide scoop-able texture by lowering the freezing point
– Sucrose, dextrose, glucose, corn syrup
– DE represents a sweetening power of the sugar
– Overrun is affected by the selection and amount of sugar
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Basic Ingredients• Emulsifiers and Stabilizers
– Heat shock
– Emulsifiers maintain the fine texture of frozen desserts by keeping the homogenized water-fat mixture
– Stabilizers prevent water migration by increasing the viscosity of the solution
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Basic Ingredients• Flavorings
– When designing a formula, consider the affects of ingredients which are high in fat, sugar and alcohol
– Flavorings can be mixed into the base or infused
– Inclusions (solid ingredients), sauces and swirls are combined after churning
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Basic Ingredients• Fruits
– Fresh seasonal fruits or commercially available frozen fruit purees
– Dried and candied fruits
– Effects of water content of the fruits
• Nuts
– Added as whole, crushed or paste form
– Candying or coating in chocolate or cocoa butter helps to maintain the crunchy texture
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Basic Ingredients• Chocolate
– Used to flavor bases, as an inclusion, coating inclusions or as rippled sauce
– When used in a base, its fat, sugar and solid content must be considered
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Churned Frozen Desserts• In general, they are produced using an ice
cream machine
• The mixture is stirred or churned during freezing to break up the ice crystals
• Production
– Preparing the base
– Aging
– Freezing
– Hardening
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Churned Frozen Desserts• Production
– Preparing the Base
• Blending and heating of the ingredients
• Pasteurization
• HTST / LTLT
– Aging
• Quick cooling of the base to avoid bacteria growth
• During aging, the base is held under refrigerated sanitized container
• Crystallization of fat globules
• Emulsifier and stabilizer fully activated
• Blending of the flavorings and colorings
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Churned Frozen Desserts• Production
– Freezing
• Three structural components: fat globules, ice crystals and air bubbles
• The mixture is continuously aerated
• Small crystals are created by a dasher constantly scraping on the sides of the canister
• Remove from the ice cream machine when the mixture is soft-serve consistency
• Inclusions are added after churning
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Churned Frozen Desserts• Production
– Overrun
• The measure of additional volume the ice cream acquires during churning
• Use of emulsifiers
• Provides lightness and good mouth feel but also can dilute the flavor
– Hardening
• After freezing and inclusions are added, lower the temperature quickly to prevent water migration and a coarse texture
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Churned Frozen Desserts• Ice Cream
– Philadelphia ice cream
• Uncooked mixture of cream, sugar and flavorings
• Grainy and icy texture
– French “custard” style ice cream
• Cooked mixture of milk, cream, whole eggs or yolks and sugar
• Must contain a minimum of 1.4% egg solids under USDA regulation
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Churned Frozen Desserts• Gelato
– Dense consistency and intense flavor
– Production very similar to ice cream
• Sorbet
– Fruit or vegetable juice or puree, sugar syrup and acid, no fat or dairy
– Lower overrun rate
– Smooth texture created by a careful controlling over freezing stage
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Churned Frozen Desserts• Granita
– Fruit or vegetable puree, juice, wine, alcohol, coffee and tea
– The mixture is stirred during freezing to prevent large ice crystals from forming
– Sugar, salt and alcohol lowers the freezing point
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Still-Frozen Desserts• Do not require an ice cream machine
• The base is aerated with whipped cream or egg foam to provide light texture
– Frozen mousse
– Frozen parfait
– Frozen soufflés
– Semifreddo
– Bombe
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Conclusion• Simple preparation
• Endless combination texture and flavor
• Technical knowledge of physical structure and balance of ingredients