ice cream post freezing and engagement applications
DESCRIPTION
Ice Cream Post Freezing and Engagement Applications.TRANSCRIPT
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Presentation by Jim MarmionAdvanced Gourmet Equipment & Designwww.AdvancedGourmet.com
Post Freezing and Engagement Applications
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Introduction
According to a survey of 1,800 chefs done by the National Restaurant Association, Americans prefer fresh/house-made ice cream before any other dessert.
Did you know that fresh/house-made ice cream is going to be the hottest dessert in 2012?
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Introduction
Since other presentations already cover the art of making fresh ice cream, ours will focus on how to successfully store, handle, and present the product to your customers.
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Introduction
Part I: Blast FreezingPart II: Storage and Tempering
Part III: Presentation and Engagement
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Part I: Blast Freezing
• Purpose & Common Names
• Common Types for Artisan UseoUpright Continuous Blast FreezeroCompact Specialty Blast Freezer
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• Hardening, flash freeze, shock freeze, blast freeze.• Solidify remaining unfrozen water & any particulates.• Achieve temperature as low as -40°F.• -13°F is stable for indefinite periods without danger
to ice crystal growth.
Purpose and
Common
Names
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Common Types for
Artisan
Use
1. Upright Continuous Blast Freezer
2. Compact Specialty Blast Freezer
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• Upright 1 or 2 door.• Looks like an upright refrigerator or
freezer.• Has an inner and outer door• 208/230 volt.• It’s usually on at all times.• Can go as low as -40°F.
Upright Continuous Blast Freezer
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• It’s used mostly with tubs. • Commonly used with high butterfat/high
overrun products. • Necessary because when high overrun products
are extruded, their consistency is more of a “shake” form.
• Traps overrun and solidifies ice crystal.• Average time 8-12 hours.• Freezes from outside in.
Ice Cream Tub
Upright Continuous Blast Freezer
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• Compact countertop.• Looks like a large microwave or
convection oven.• Has a temperature probe.• 208/230 volt.• It’s only used during production cycle.• Can go as low as -40°F.
Compact Specialty Blast Freezer
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• Creates a shell to allow for immediate display or selling, or for a short use regular 0°F to -5°F freezer prior to selling.
Compact Specialty Blast Freezer
• Commonly used with low overrun products.• Used primarily with pans rather than tubs (8 liter, 5 liter,
2.5 liter).• Necessary particularly in mounded items.• Hardens the “heart” of water molecule in approximately
10 minutes.
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Storage and Tempering
•Safely allows the artisan product to be stored for a period of time without any damage to the ice crystal.
•After hardening is complete, it should be stored normally at -13°F or colder.
•Prior to serving, product needs to be warmed up to make it malleable.
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Storage and Tempering
•Move product to a 0°F to -5 °F freezer for a minimum of overnight.
•Can take longer based on product, solids, inclusions.
•Most products serve best between +5°F to +10 °F: ice cream, gelato, sorbets, yogurts, water ice.
•Some products, like Midwestern-style custards are an exception. They extract immediately, and due to density, are served at that same time.
•Soft serve products normally extract between 17°F to 22°F degrees.
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Part III: Presentation and Engagement
• Presentation is the face of your business• We normally decide with our eyes
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TYPES OF SHOWCASESTYPES OF SHOWCASES
Part III: Presentation and Engagement
• Chest Style• Visual Air Over
• Pozzetti
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Part III: Presentation and Engagement
• Most commonly used with tub ice cream.
• Can be placed in full customer viewing or out of
sight.
• 115 volt.
• Walls are refrigerated “cold” usually with a line
around the showcase guiding on how high the cold
air is kept.
Chest-Style Showcases
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Chest-Style Showcase
• Dipwells are most commonly used.
• Some have under-door storage compartments.
• Must be sensitive to product shock due to constant opening and closing, with the loss of the cold air each time.
Part III: Presentation and Engagement
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Visual Style Showcase
• Many call it a “gelato” showcase, but it can be used for all products.
• Presents high sight lines to easily view products.
• Most have back up storage underneath display
• 220 volt
Part III: Presentation and Engagement
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• Automatic defrost cycles
• Dipwells not as common
• Though the cold surrounds the product at all times, it’s best to display and sell it in 72 hours.
• Available in straight, curved, and even round
Part III: Presentation and Engagement
Visual Style Showcase
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Pozzetti Style Showcase
• Special tubs with lids
• Associated with “old fashioned” European style
• Since product is enclosed, it can be held at a warmer temperature for a more spreadable technique.
Part III: Presentation and Engagement
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Pozzetti Style Showcase
•Can come in “air over”or glycol
• Glycol allows each flavor to be held at its own temperature for best texture
•Matches best with theatre-style presentation and it’s good for engaging clients.
• Can be stored and sold for up to 14 days
• 115 volt
Part III: Presentation and Engagement
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Advanced Gourmet Equipment and Design
www.AdvancedGourmet.com3 3 6 . 8 5 6 . 2 9 1 9