day 2 frozen desserts

20
© 2009 Cengage Learning. All Rights Reserved. Chapter 19 Frozen Desserts

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Page 1: Day 2 frozen desserts

© 2009 Cengage Learning. All Rights Reserved.

Chapter 19

Frozen Desserts

Page 2: Day 2 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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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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© 2009 Cengage Learning. All Rights Reserved.

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