What is the most critical factor in determining the taste of ice cream
E-BON
E-BON
2017-04-25 18:30:26
Sugar:
Sugar is extremely important for making ice cream because it does not freeze while providing sweetness, allowing the raw material to have the ability to resist knots and keep the ice cream at a low temperature. White sugar (sucrose) is the best choice.
Sugar is extremely important for making ice cream because it does not freeze while providing sweetness, allowing the raw material to have the ability to resist knots and keep the ice cream at a low temperature. White sugar (sucrose) is the best choice.
milk (milk and milk powder) Content:
The protein can make a protective wall for fat particles and locked air, so that the ice cream is more soft, while absorbing a lot of water, can be understood as the floor of the cement wall.
The protein can make a protective wall for fat particles and locked air, so that the ice cream is more soft, while absorbing a lot of water, can be understood as the floor of the cement wall.
Fat content:
Fat is not the raw material of ice cream, such as hard ice snow, soft ice sticks, do not contain fat, but it can make ice cream softer, taste thicker, more slippery, and give ice cream more rich texture, balance The melting point of ice cream in the mouth.
Fat is not the raw material of ice cream, such as hard ice snow, soft ice sticks, do not contain fat, but it can make ice cream softer, taste thicker, more slippery, and give ice cream more rich texture, balance The melting point of ice cream in the mouth.
Jam quality
Manufacturer: Stainless Steel Ice Cream Scooptrading company
