Use of Honey in Ice Cream Manufacture
Use of Honey in Ice Cream Manufacture
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point is lowered by an increase in the sugar content of the mix, more time is required to complete freezer operations; also, lower tempera- tures are necessary to maintain the ice cream in a firm condition.
A mix containing 18 percent honey had a freezing point of 3. 47 C. , whereas another mix containing practically the same milk solids and 14 percent cane sugar has a freezing point of - 2. 06 C. (Table 1).
Effect on Freezer Operations Since honey lowers the freezing point of a mix to a greate...r extent than does an amount of cane sugar of equal total solids, it might be expected that there would be some differences in the freezer operations. This relationship as outlined in Table 2 shows that as the proportion of honey was increased, the time required for the brine to be on was increased. There was also a tendency for the honey mixes to require a longer time to whip. Examination of the freezing curves, however, shows that when the ice cream was drawn at an overrun of less than 100 percent, the differences in the freezing periods became less.
What to read after Use of Honey in Ice Cream Manufacture?
You can find similar books in the "Read Also" column, or choose other free books by P H Paul Hubert Tracy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
point is lowered by an increase in the sugar content of the mix, more time is required to complete freezer operations; also, lower tempera- tures are necessary to maintain the ice cream in a firm condition.
A mix containing 18 percent honey had a freezing point of 3. 47 C. , whereas another mix containing practically the same milk solids and 14 percent cane sugar has a freezing point of - 2. 06 C. (Table 1).
Effect on Freezer Operations Since honey lowers the freezing point of a mix to a greate...r extent than does an amount of cane sugar of equal total solids, it might be expected that there would be some differences in the freezer operations. This relationship as outlined in Table 2 shows that as the proportion of honey was increased, the time required for the brine to be on was increased. There was also a tendency for the honey mixes to require a longer time to whip. Examination of the freezing curves, however, shows that when the ice cream was drawn at an overrun of less than 100 percent, the differences in the freezing periods became less.
What to read after Use of Honey in Ice Cream Manufacture?
You can find similar books in the "Read Also" column, or choose other free books by P H Paul Hubert Tracy to read onlineMoreLess
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