Technical and technological map for soft ice cream. Course work: Technology of production and packaging of ice cream. Let's calculate the annual profit

Ice cream with chocolate, portion

Technological map No. Ice cream with chocolate, portion (Collection of recipes for dishes and culinary products for
catering establishments. Order of the Ministry of Trade dated 07/06/99 No. 484)

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of Ice Cream with Chocolate, portion, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Ice cream is of uniform color throughout the mass, the consistency is delicate, uniform, without noticeable ice crystals, quite dense, the taste and smell are clean, pronounced for this type of ice cream.

Chocolate is a product of processing cocoa beans with sugar; the surface is smooth, hard, without a grayish coating, matte at the fracture.

Cream 36% - uniform consistency, without stray grains of fat and protein flakes, white color with a yellowish tint, sweetish taste, without foreign taste or smell.

RECIPE

COOKING TECHNOLOGY

Ice cream is portioned using a scoop. Whip the cream with a mixer until a thick emulsion is formed. Transfer the mixture into a pastry bag.

The chocolate is grated on a coarse grater.

On a scoop of ice cream (3 pcs.), pipe whipped cream from a pastry bag and sprinkle with grated chocolate.

Characteristics of a finished dish or culinary product

Appearance Ice cream formed into balls, decorated with whipped cream and chocolate.

Consistency The consistency of the ice cream is plastic and fluffy. Cream whipped into a fine-bubble emulsion, without stray grains of fat or protein flakes. Chocolate is crushed into chips.

Smell and taste Pleasant, pronounced delicate aroma and taste of chocolate, cream and ice cream.

Norm of microbiological indicators for a given dish (product)

Norm of physical and chemical indicators for a given dish (product)

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cold soufflé, but it should be used with great care: an excessive amount of gelatin leads to the dessert becoming hard and rubbery, and an insufficient amount of it and the dessert crumbles. For desserts. In which gelatin is fundamentally important as the main ingredient, it is best to use the purest, smoothest and richest-tasting gelatin obtained from veal feet. As a rule, 3-4 veal legs boiled in 2.5 liters of water yields 1 liter of thick jelly, which can thicken another 0.9 liters of liquid. The jelly must cool so that all the fat can be easily removed. Then it should be reheated, sugar added and lightly seasoned with spices and citrus peels to neutralize any remaining meat flavor. Then boil the whipped whites and eggshells in it and strain through a piece of cloth. Small solid particles in the jelly stick to the egg whites and shells and remain on the fabric with them. The remaining clean liquid will be the base. This will make the jelly transparent. If sheet or powder gelatin is used, the preparation technology is different.

Dissolving leaf gelatin. Place the gelatin sheets in a bowl of cold water; when softened and softened, place them in a small saucepan with a little water.

Place the pan over low heat and wait for the gelatin to melt and the liquid to become clear.

Dissolving gelatin powder. For every 15 g of gelatin, pour 3 tablespoons of water into a small bowl. When the gelatin swells and begins to dissolve, place the bowl in a pan of hot water for 3 minutes.

1.2 Compilation of assortment, classification of dishes

People have been eating sweets since ancient times, but the idea of a separate sweet dish served at the end of a meal is a relatively new idea. As early as the 15th century, a French banquet might include sweet wheat porridge, as well as fruit jellies and deep-fried dishes, laid out next to venison and dishes of lamprey and sturgeon: guests could take whatever they wanted at random. The history of some modern desserts reflects earlier traditions, when there were no clear distinctions between different categories of food. Blamange, or Bavarian cream, which is made from almond milk, gelatin and whipped cream, once served as a sweet sauce for shredded almond chicken breasts.

One of the reasons for such a chaotic mix of sweet and savory dishes was the desire to flaunt one's own wealth. The table, laden with various dishes, made an impressive impression. In addition, sweets and seasonings were an expensive pleasure, so if the owner treated the guests to sweet dishes at every opportunity, they had no doubt about the wealth of this person.

Name of dish: "Salad with pear, cheese and walnuts"

Portion yield: 150 g.

Description of the technological process

Whisk the oil, vinegar and salt in a bowl, add the grated cheese and mix thoroughly.

Mix the greens with fried walnuts, place on a salad bowl, add finely chopped pears. Pour over the prepared sauce. Sprinkle with remaining grated cheese.

Quality requirements

Appearance - piled on a salad bowl, decorated with grated cheese;

The consistency is soft, vegetables and fruits retain their cut shape;

Color - corresponding to the color of the vegetables included.

Taste and smell - moderately salty, with the aroma of the ingredients included in the composition.

Delivery time: immediately after preparation.

TECHNICAL AND TECHNOLOGICAL MAP No. 2

Creamy ice cream

1 AREA OF USE

1.1 This technical and technological map applies to "Cream ice cream"

2. LIST OF RAW MATERIALS

2.1 The following products are used to prepare the “Cream ice cream” dish:

3. RECIPE

3.1 Recipe for "Cream ice cream"

Normative document (GOST, OST, TU)	Name	Bookmark rate for 1 serving, g	Bookmark rate for 50 servings, kg

	Cream 33%
GOST 21 - 78	Granulated sugar
Vanilla sugar
Powdered sugar
OST 27583 - 88	Chicken egg (white)
GOST 4429 - 82	Lemon juice

4. TECHNOLOGICAL PROCESS

4.2 ½ parts of chocolate are broken into small pieces. Cook the cream with granulated sugar and vanilla sugar over low heat for 30 minutes. Add chocolate 10 minutes before the end, mix everything thoroughly. Custard cream with chocolate is cooled to 400 C and whipped.

Beat egg whites with powdered sugar and lemon juice until fluffy. The remaining chocolate is grated, poured into a bowl with cream, whites are added and everything is mixed. Place the creme brulee in the freezer for 3 hours, at a temperature of - 18 C. Then beat again and refrigerate for another 3 hours, at a temperature of - 18 C.

Appearance ice cream is placed in the form of balls, well chilled

The consistency is delicate, without ice crystals, overrun 80-90%

Flavor: cream and chocolate

Smell: chocolate

TECHNICAL AND TECHNOLOGICAL MAP No. 3

Name of the dish (product) "Strawberry ice cream (without milk)"

1 AREA OF USE

1.1 This technical and technological map applies to “Strawberry ice cream (without milk)”

2. LIST OF RAW MATERIALS

2.1 To prepare the dish

"Strawberry ice cream (without milk)" uses the following products: strawberries, granulated sugar, lemon juice, strawberry syrup, water, mint leaves

2.2 Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates of conformity and (or) a quality certificate.

3. RECIPE

3.1 Recipe "Strawberry ice cream (without milk)"

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the dish "Cream ice cream" is carried out in accordance with the collection of recipes and culinary products for public catering establishments 2008.

4.2 Grind the strawberries with a mixer and add lemon juice, granulated sugar, and water. Beat everything with a mixer.

Then put everything into a bowl, cover with a lid and put in the refrigerator for 3 hours, at a temperature of - 18 C.

The finished ice cream is mixed and placed in a bowl and decorated with mint leaves.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 4 - 6 0 C, shelf life 30 minutes, served in bowls.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: ice cream is placed in the form of balls, well chilled

Consistency: porous, elastic mass

Color: matching fillers

Flavor: sweet, strawberry

Smell: strawberry

6.2 Physico-chemical indicators:

6.3 Microbiological indicators: the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10; coli bacteria, not allowed in the product mass, g 0.1 caugulase-positive staphylococci, not allowed in the product mass, g 1.0 Proteus not allowed in the product mass, g 0.1 pathogenic microorganisms, including salmonella, not allowed in product weight, g 25.

FOOD AND ENERGY VALUE

TECHNICAL AND TECHNOLOGICAL MAP No. 4

Name of the dish (product) "Strawberry beer"

1 AREA OF USE

1.1 This technical and technological map applies to “Strawberry Beer”

2. LIST OF RAW MATERIALS

2.1 To prepare the “Strawberry Beer” dish, the following products are used: light beer, fresh strawberries, granulated sugar

3. RECIPE

3.1 Recipe "Strawberry beer"

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Strawberry Beer” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Place clean strawberries in a separate bowl, sprinkle with sugar, and pour in ½ part of beer. Leave for 1 hour. The rest of the beer is placed in the refrigerator. Just before serving, pour cold beer at a temperature of 5 C into a glass and add soaked strawberries. Serve with a large long spoon.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 8 - 10 C, shelf life 30 minutes, served in glasses.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: The drink is poured into a glass with pickled strawberries.

Consistency: semi-liquid

Brown color

Flavor: beer and strawberry

Smell: beer and strawberry

6.2 Physico-chemical indicators:

FOOD AND ENERGY VALUE

TECHNICAL AND TECHNOLOGICAL MAP No. 5

Name of the dish (product) "Lemon cocktail"

1 AREA OF USE

1.1 This technical and technological map applies to “Lemon Cocktail”

2. LIST OF RAW MATERIALS

2.1 To prepare the Lemon Cocktail dish, the following products are used: lemon, granulated sugar, vodka, water

3. RECIPE

3.1 Recipe for “Lemon cocktail”

4. TECHNOLOGICAL PROCESS

4.1 Preparation of raw materials for the production of the “Lemon Cocktail” dish is carried out in accordance with the 2008 collection of recipes and culinary products for public catering establishments.

4.2 Boil water, stir in granulated sugar until it reaches a thick consistency. Grind the lemon in a meat grinder and mix into cooled sugar syrup, then add vodka. Let it brew and strain. Then put it in the refrigerator.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

Serving temperature 8 - 100 C, shelf life 30 minutes, served in stacks, chilled.

6. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic characteristics of the dish:

Appearance: drink poured into a shot glass

Consistency: thick

Color: light lemon yellow

Flavor: lemon and vodka

Smell: lemon and vodka

6.2 Physico-chemical indicators:

6.3 Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10; coli bacteria, not allowed in the product mass, g 0.1 caugulase-positive staphylococci, not allowed in the product mass, g 1.0 Proteus not allowed in the product mass, g 0.1 pathogenic microorganisms, including salmonella, not allowed in product weight, g 25.

FOOD AND ENERGY VALUE

Introduction:

*Ice cream is a refreshing and nutritious product containing 25-42% dry matter. The digestibility of ice cream is 95-98%, the energy value of 100g is 419-1006 kJ, and in terms of calorie content it is not inferior to first category beef. Ice cream has a high nutritional value and is easily absorbed by the human body. This product contains milk fat, proteins, sugars, minerals, vitamins A, B, D, E. In addition, ice cream is a tasty, aromatic product that is always eaten with pleasure. Despite all the advantages of ice cream, the main thing about it is its unique taste, which is remembered from childhood and accompanies us all our lives.

1. History of ice cream.

There are so many conflicting stories written about the origins of people's favorite treat - cold, sweet ice cream - that it is quite difficult to determine which is the truth and which is the legend.

Ice cream has been accompanying humanity for more than one millennium. The history of ice cream is very ancient and fascinating.

The first ice cream appeared not in Ancient Greece or Rome, but in Ancient China 5 thousand years ago.

The Chinese feasted on snow and ice mixed with pieces of oranges, lemons and pomegranate seeds. Recipes and storage methods were kept secret and were declassified only in the 11th century BC in the book “Shi-king” - a canonical collection of ancient songs.

At the court of the Roman Emperor Nero (1st century AD), cooling and sweetened juices were already used very widely. It is noteworthy that the snow for their preparation was delivered from distant Alpine glaciers, and for long-term storage of snow, capacious ice cellars were built.

Alexander the Great was treated to ice cream during his campaigns in Persia and India. During long-term siege of cities, large amounts of snow were extracted from the mountains, in which berries and water were also frozen. To prevent the snow from melting, special slave relay races were organized. By the way, it was his soldiers who came up with the idea of adding wine, honey and milk to water with fruit.

As legend has it, the recipe for fruit ice cream (chilled sherbet) was brought to Europe from China by the Venetian traveler Marco Polo at the beginning of the 14th century. Recipes for making ice cream were kept secret for a long time; court chefs took a vow of silence about everything related to its preparation.

History has brought to us legends that Napoleon Bonaparte himself was among the fans of ice cream. In the declining years of the former ruler of Europe, his admirers sent a device for making ice cream to the island of St. Helena.

Under Napoleon III (1852 - 1870), ice cream in cups and ice cream were first produced in Paris (the famous ice cream comes from the French city of Plobières-les-Baimes); in Italy, great lovers of mixing the most incredible products came up with assorted ice cream with additions of fruits, nuts, liqueur, pieces of cookies and even flowers, in Austria - iced coffee and chocolate ice cream. At this time, frozen whipped cream mixed with finely chopped almonds and maraschino, layered ice cream with strawberries and domed shaved chocolate appear. New varieties of ice cream prepared for celebrations were quickly adopted into mass production.

Recipes for making ice cream came to America with English settlers, when in 1774, entrepreneur Philip Lenzi announced in New York newspapers that he had just arrived from London with a supply of recipes for various sweets, including such a rarity as ice cream.

In 1834, American John Perkin patented the idea of using ether in a compressor apparatus. 10 years later, Englishman Thomas Masters received a patent for an ice cream machine, which was a tin jug with a rotating three-blade spatula surrounded by ice, snow, or a mixture of one of them with salt, ammonium salts, nitrate, ammonium nitrates or calcium chloride. According to the patent description, Masters' machine could cool and simultaneously freeze and churn ice cream. In Russia in 1845, merchant Ivan Izler was granted a patent for a machine for making ice cream. In 1848, two machines for making ice cream were patented in the United States. One of them consisted of a device with two concentric cylinders, one of which was filled with refrigerant. In 1860, Ferdinand Carré created the world's first absorption refrigeration machine, powered by liquid and solid absorbents. Four years later, Carré improved the compression machine, in which a new refrigerant, ammonia, was used for the first time.

Serial production of freezers began in the second half of the 19th century by Jacob Fussell in Baltimore. A little later, refrigeration machines were invented, methods for producing and storing ice were developed, which made it possible to significantly reduce the labor intensity, and, consequently, the cost of ice cream. And in 1904, the city of St. Louis hosted an international ice cream exhibition, where the first automatic machine for producing waffle cups was demonstrated.

In 1919, American Christian Nelson developed recipes for chocolate-covered ice cream. It was called "Eskimo pie" (Eskimo pie). Nelson took his products to cities and sold them, while simultaneously showing a film about the Eskimos. Eventually, the word “pie” dropped out, and ice cream on a wooden stick was simply called popsicle.

Thus, the technique and technology of industrial ice cream production has been constantly improved. In a number of countries, specialized companies began to be created to produce machines and equipment for the production of ice cream, which has become a common attribute of city cafes. But behind this ordinary phenomenon there was rapid scientific progress in the study of cooling processes. It was he who made it possible to master the production of machines and equipment for the industrial production of ice cream.

2. Ice cream classification.

Ice cream is a product obtained by churning and freezing a pasteurized mixture of cow's milk, cream, sugar, stabilizer and fillers. Due to the content of milk fat and proteins, carbohydrates, minerals and vitamins, it is of high value and is easily absorbed by the body.

Ice cream is divided into basic and amateur kinds . TO main include milk, cream, fruit and berry, aromatic ice cream and ice cream.

Milk, creamy ice cream and ice cream are produced on a milk basis without fillers and with fillers (nuts, coffee, candied fruits).

Fruit and berry ice cream is made on a fruit and berry basis, it has the following composition: mass fraction of sugar - 27%, dry substances - 30%.

Aromatic ice cream is produced on the basis of sugar syrup with the addition of food aromatic essences, oils and coloring substances.

In production amateur species Ice cream uses more diverse combinations of raw materials. Amateur types include ice cream prepared on a dairy, fruit and berry base.

Many recipes provide for the simultaneous use of dairy and vegetable raw materials. Whipped mixtures, that is, saturated with air bubbles, are frozen.

By production methods ice cream is divided into:

Tempered

Homemade

* Hardened ice cream is a product manufactured under production conditions, which, after leaving the freezer, is frozen to low temperatures (18˚C and below) in order to increase shelf life. It is kept in this form until it is sold. Seasoned ice cream is highly hard.

*Soft ice cream is called ice cream, which is produced mainly in catering establishments and is consumed immediately after leaving the freezer at a temperature of -5˚; -7˚С. It resembles a cream in consistency and appearance.

*Homemade ice cream is made at home using a compressed refrigerator.

Seasoned ice cream is classified according to the type of product and filler; it is divided into basic and amateur types.

Amateur ice cream is produced in relatively smaller quantities than the main types of ice cream.

By type of packaging hardened ice cream is divided into weight ice cream - in cardboard boxes with liners made of polymer film, in sleeves; large packaged – in cardboard boxes, cakes, muffins; small-packaged - tubes, in cups, briquettes.

Depending on the mass fraction of fat, ice cream is divided into:

- low-fat milk;

- dairy classic;

- fatty milk;

- creamy classic;

- classic ice cream;

- fatty ice cream.

Ice cream is divided depending on the surface design on the:

- decorated;

- glazed, including popsicle;

- glazed decorated;

- in wafer products, including glazed and/or decorated in wafer products;

- in cookies, including glazed and/or decorated cookies.

2.1. Assorted ice cream.

Cocktails such as parfettes, ice creams, frappe, and sandies are prepared on the basis of ice cream.

Parfettes – the highest quality variety of creamy ice cream. In America, parfettes are prepared according to a special recipe, and the main ingredient is egg. Our parfettes include fillings.

Ice creams – one of the varieties of ice cream-based cocktails. It is a nutritious fruit and berry drink. Place 1 scoop of ice cream in the bowl, then the rest of the ingredients. These cocktails are served chilled, but without ice. Served with a spoon and straw. Ice cream does not mix with other ingredients.

Sandy – this cocktail owes its appearance to the American state of Massachusetts. The base of the sandwich is ice cream, often diluted with syrups and decorated with fresh or canned fruit - peaches, pineapples or bananas. Cherries, preferably yellow ones, as well as nuts dipped in syrup are also suitable for decorating sandi. Place several scoops of ice cream in a bowl, then pour in juice, syrup, and sprinkle with nuts or chocolate. Served with a spoon.

Frappe - a type of cocktail, but only of a thick consistency, the main part of which is ice cream, chilled milk, fruit and berry syrups or juices, whipped cream.

Assorted ice cream– by combining ice cream with drinks you can prepare a highly nutritious dessert that is very beautiful in appearance.

3.Methods and technologies.

What is ice cream from a physics point of view?

Ice cream is frozen milk.

However, if you put milk in the freezer and freeze it, you will end up with a block of ice that looks nothing like ice cream. It turns out that it's all about the technology of making ice cream. In an ice cream plant, milk, specially prepared and cooled to freezing point, is fed to a device that sprays it inside the freezer. In this case, many small crystals of milk are formed, which immediately freeze together (the temperature in the freezer is low). This resulting mass is our favorite ice cream. Small ice cream crystals, in structure, are very similar to fine granulated sugar, or to fine, fine foam and therefore seem to represent a solid mass. Such systems, consisting of many particles of a substance distributed in a homogeneous medium, are called dispersed by physicists. The properties of the dispersed substance differ from the properties of the substances from which such a mass is formed. You can notice this yourself if you try ice cream and regular frozen milk - they will differ greatly in taste.

Is it possible to make ice cream at home?

With some effort and patience, of course, it is possible. We offer a simple recipe for making ice cream at home. First, let's prepare the milk: to do this, heat it and dissolve one or two tablespoons of granulated sugar in it. Let's wait until the milk cools down and put it in the refrigerator - it is advisable to cool it to a temperature as close as possible to the freezing point of the milk. Next, beat the cooled mass, preferably with a mixer, and quickly put it in the freezer for accelerated freezing. The frozen mass will taste like milk ice cream. And if you add the yolk of a chicken egg to it before whipping the milk mixture, you will get an ice cream sundae.

(Source: based on materials from the journal “Kvant” No. 3, 2000, author N. Eliseev)

3.1. Technologies of the past and present...

Nancy Johnson is a hand ice cream maker.

In 1843, Englishwoman Nancy Johnson invented a hand-held device for making ice cream and patented it. But she didn’t have enough money to organize the production of new equipment. The patent had to be sold to the Americans. And then, in 1851, the first factory opened in Baltimore and the first industrial batch of ice cream was produced. And for more than 150 years, the process of improving recipes and technologies has not stopped for a single day.

Jacob Fussell - commercial production.

In 1851, Jacob Fussell founded the first commercial ice cream plant in Baltimore. Alfred Krall patented the ice cream mold and spoon on February 1, 1897.

Mechanical freezing.

The treat became more easily distributed and more profitable with the introduction of mechanical freezing and the advent of ice cream shops. In 1926, Clarence Vogt invented the first successful commercial ice cream maker.

Tubes.

The first ice cream cone was made in America in 1904 at the St. Louis Fair.

Soft ice cream.

British scientists (whose group included a young Margaret Thatcher) came up with a method in which twice as much air is added to ice cream, creating “soft” ice cream.

*****

Manufacturing.

To make ice cream, you must first make the mixture and then process it. An ice cream mixture is a set of different components included in its composition in accordance with the recipes, which is specially processed and prepared for churning. The number of components used to make ice cream is huge. Judge for yourself: these are, first of all, various dairy products (milk, cream, canned milk, butter), sugar, honey, other sweet products, eggs, various fruits, berries and even some vegetables, fresh, canned and dried, obtained from them juices, syrups, extracts, flavoring and aromatic substances, food acids, dyes, etc.

The technological process for making ice cream consists of the following basic operations:

mixing (first, the components are dissolved in the liquid part, then the mixture is filtered, prepared stabilizers are added to it and pasteurized; after pasteurization, the mixture is sent hot for homogenization; the homogenized mixture is cooled to a temperature of -2...-4 ° C and left for several hours maturation);

milling - the main operation that forms the commercial properties of this product (special devices are used - milling cutters; during milling of the mixture, two processes occur simultaneously: cooling and saturation with air; the product acquires a thick, sour cream-like consistency, and its volume increases by 1.5-2.0 times due to air; the resulting “soft” ice cream is poured into molds and it is sent for hardening);

hardening - necessary for ice cream to acquire a solid consistency and the ability to be preserved for a long time (ice cream is hardened in special refrigeration generators; the temperature of the hardened product is reduced to -12..-15°C, the consistency becomes hard). The ice cream is ready, all that remains is to wrap it.

In order for us to get the desired pleasure from ice cream, it is necessary to create a single cold chain all the way from the freezer to the buyer. Moreover, geographically this chain (production workshop - trade base - store or tray - buyer) can stretch for several hundred kilometers if the product, for example, is transported to remote areas of the region. Low-temperature refrigerated counters and chambers, isothermal railway cars and cars equipped with refrigeration units allow hardened ice cream to be delivered “unharmed” to the consumer.

Before ice cream reaches the buyer, it must be subjected to careful production control. Controllers will determine its organoleptic characteristics (taste, smell, consistency, color, structure), determine its content of fat, dry substances, sugar, acidity, and examine microbiological indicators - that is, make sure that this batch of product meets the requirements of regulatory documentation. And only if all these indicators comply with regulatory documentation, you and I will be able to not only see ice cream on the store counter, but also taste it.

3.2. Qualitative assessment of ice cream.

When conducting an organoleptic assessment of ice cream, it is important to identify the causes of defects in raw materials and finished products in order to promptly prevent their occurrence, improve the quality of produced ice cream, and completely eliminate the production of non-standard products. In the process of organoleptic control, the taste and smell of raw materials for ice cream, semi-finished products and finished products entering the enterprise are assessed, as well as the structure and consistency, color, appearance, condition of the container and labeling of the finished product.

When assessing the quality of ice cream internally, a 100-point system is used to characterize the implementation of the quality plan by individual teams and shifts by the enterprise as a whole, the indicators of which are as follows:

indicators
Taste and smell
Structure
Color and appearance
Package

Determination of ice cream overrun.

Soft ice cream.

Methods for determining the overrun of soft ice cream S is the same as the volume of air in this product. The calculation is carried out according to the formula:

Seasoned ice cream.

To determine the overrun of hardened ice cream, first determine the volume fraction of air in it using the above method. Then the overrun is calculated.

To express the overrun percentage of soft and hardened ice cream as a percentage, the results obtained must be multiplied by 100.

Determination of the mass fraction of dry matter and moisture in ice cream

The mass fraction of dry matter in ice cream is determined by the arbitration method (drying at 102 º -105 º C) and the express method (drying at 180 º C).

Arbitration method. A glass weighing cup with well-washed and calcined sand (20 - 30 g) and a glass rod that does not protrude beyond the edges of the cup is placed in a drying oven with a temperature of 102 º -105 º C. After 30 minutes, the glass is removed from the drying cabinet, covered with a lid, cooled in a desiccator and mixed to the nearest 0.001 g.

Add 10 ml of the ice cream mixture to the glass with a pipette, close the lid and immediately weigh. The ice cream mixture is thoroughly mixed with sand using a glass rod. The open glass is heated in a water bath while stirring the contents until a crumbling mass is obtained. Then the glass with the mixture is placed in a drying cabinet at a temperature of 102 º -105 º C. After 2 hours, it is removed, covered with a lid, cooled in a desiccator and weighed. Subsequent weighing is carried out after drying for 1 hour until the difference between two successive weighings reaches 0.004 g or less.

The mass fraction of moisture in the ice cream mixture M (in%) is calculated using the formula:

where a is the mass of a cup with sand, a glass rod and an ice cream mixture before drying g; a 1 – mass of a cup with sand, a glass rod and a portion of the ice cream mixture after drying, g; a a is the mass of a glass with sand and a glass rod g;

Differences between parallel determinations should be no more than 0.2%. The mass fraction of dry matter C in ice cream in % is calculated using the formula C = 100-M.

Express method. Pipette 1 ml into a weighed aluminum cup. ice cream mixture and weighed on an analytical balance. Then add 1 ml. distilled water and gently rocking the cup, mix the contents, distributing it evenly along the bottom. The cup with the sample is transferred to a heating device on which there is an iron sheet with a surface temperature of about 180 º C. Evaporation is carried out with intense boiling of the liquid, so the dry substance remains in the form of a porous mass. If the moisture evaporates slowly (without boiling), the residue forms a dense film in the cup that is difficult to dry. After all the moisture has been released, the residue turns yellow.

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In this article:

Everyone loves ice cream: both adults and children. And this has been the case at all times, and its history goes back more than 5,000 years. The ice cream business is characterized by seasonal profits. Large factories consider this business to be very profitable, like any properly organized production.

Organization of ice cream production includes the investment of capital and variable costs.

For a potential owner of this type of business, it is important to purchase an inexpensive and at the same time high-quality production line. Depending on the production method, ice cream is divided into hardened (creamy), soft and homemade.

The process of producing ice cream on an industrial scale consists of the following stages:

preparation and mixing of raw materials;
filtration;
pasteurization;
homogenization;
cooling;
storage and final maturation;
freezing;
packaging;
hardening;
package.

The technological flow chart for ice cream production is as follows:

Also, if you wish, you can buy a line for the production of sticks (Fig. 3), or purchase them from suppliers.

Rice. 3. Popsicle stick production line

Necessary raw material base

The main raw material is milk(whole, skim, dry whole and skim, condensed with sugar) and dairy products (cream, whey and butter).

It is also necessary to add sugar, vegetable fats, aromatic fillers, stabilizers and emulsifiers. The latter are responsible for the fluffy structure of the product even during the melting process.

Today, many large manufacturers use a more modern and convenient component: an emulsifier stabilizer. It increases viscosity, distributes fine air bubbles evenly throughout the mixture, and adds a creamy feel to the finished product.

An equally important ingredient is the glaze. It comes in chocolate, white or fruit. For its production, cocoa butter, vegetable fat, powdered sugar, cocoa powder, emulsifiers, milk powder and various flavorings are used.

Ice cream production technology

All necessary ingredients (according to the recipe) should be mixed using a blender, dispersant or turbo mixer. You must first heat the water component to a temperature of 40 - 45°C (milk or ice cream). This can be done using a variety of container equipment: long-term pasteurization baths, cheese-making baths, tanks for heat treatment of milk. Such containers with a thermal jacket can subsequently be used for pasteurization and cooling of mixtures. Now the prepared mixture should be filter– removal of undissolved particles or clots of stabilizers occurs.

IN pasteurization process Enzymes are destroyed and pathogenic microorganisms are destroyed, which can worsen the taste and aroma of future ice cream. It is produced in a pasteurized-cooling machine at a temperature of 80°C with a holding time of 50 seconds (or at a temperature of 95°C without holding).

Now it's time homogenization stage– large particles of fat are crushed, and accordingly the homogeneity of the mixture increases. At a temperature of 85°C, this process occurs in two stages. The first stage is characterized by pressure from 7 to 12.5 MPa, and the second - from 4.5 to 5.0 MPa.

After this, the resulting mixture needs cool down to a temperature of 3°C using a cooling unit. You can also use ripening containers, and cool them first with cold and then with ice water.

Now the mixture follows send to tanks, and in the process of slow stirring, the future ice cream will ripen at a temperature no higher than 6°C for 3 to 24 hours (or no more than 48 hours at a temperature of 0 - 4°C). The fat globules will harden, the stabilizer will swell, and the mixture will gain viscosity and the ability to bind air during the freezing process.

It is important to note that the higher the concentration of solids and the freezing speed, the finer the crystals and the more delicate the structure of the produced ice cream.

The next stage of the ice cream production process is freezing. Here the mixture is frozen and beaten with air, subject to continuous stirring. Small bubbles saturate the resulting mass and an ice cream structure is formed, which is finally formed during the subsequent freezing of the product. The mixture that comes out of the freezer should have a thick (creamy) consistency.

Now you can start packaging– it can be produced on automatic or semi-automatic lines. Dosing into cups or waffle cones occurs on universal conveyors, and subsequent freezing takes place in hardening chambers (from -25°C to -37°C). This is a short-term process, otherwise the ice crystals will significantly increase in size. Sometimes, in order to save time, packaging is combined with hardening thanks to universal equipment that combines a conveyor, an extrusion line and a popsicle generator. After hardening, the temperature of the ice cream should not exceed -10°C.

Finished products are packaged in cardboard boxes or corrugated boxes. Then they should be stored in refrigerators at a temperature of -20°C. To move ice cream to the warehouse, various conveyors or transport systems are used.

Hardened ice cream is distinguished by appearance, filling and type of packaging. Depending on the type and filler, there are basic and amateur types. The first include milk, cream, ice cream, aromatic and fruit and berry. Amateur species are distinguished by a smaller production volume and a variety of species (about 50 options).

Here is an example of some of them:

citrus(due to chicken eggs in its composition, it has an increased biological value);
honey - with the addition of natural honey;
penguin- fruit and berry base in chocolate glaze and much more.

Technological process for the production of soft ice cream

Soft ice cream differs from hardened ice cream in that it is made under different conditions. This variety is already ready after leaving the freezer and is not subject to further freezing. Often it is prepared immediately before use and in the presence of the buyer - in freezers. The raw materials are special dry mixtures, water and juice.

The temperature of soft ice cream is not as low as that of hardened ice cream (4-6°). And even with the naked eye you can notice the delicate and creamy consistency.

Due to the small amount of frozen moisture content and the presence of air in the form of bubbles, soft ice cream has a specific taste and aroma. An interesting feature is that the raw materials are practically no different from the ingredients of hardened ice cream. And thanks to the technological features of preparation, it is much better absorbed by the body.

Making homemade ice cream

If you have insufficient financial resources, it would be preferable to create a small ice cream production plant right in your kitchen. The absence of rent is the main advantage of this way of doing business.

To do this, you will need a spacious refrigerator, a food processor, plastic dishes and the raw materials themselves. And according to the recipe, you can proceed to making the first batch of the product. Of course, there are currently a huge number of recipes. Let's give an example of one of them - milk ice cream with vanilla.

Required components: 1 liter of milk, 300 grams of sugar, 2 vanillin powder, 6 eggs.

Milk needs to be boiled with sugar. Add hot milk to the beaten eggs, stir, and pour in a thin stream into the boiling milk, stirring the mixture continuously. Reduce heat to low and beat until soft bubbles form. Cool, stir and add vanillin. Pour into molds and place in the freezer for 3-4 hours.

Ice cream production business plan

Equipment and premises

To accommodate production facilities, a room with a total area of 150 m 2 is required, where ice cream and packaging production lines and refrigeration equipment will be located.

This room must be electrified, and have water supply and sewerage. For transport there is convenient access.

We will purchase a production line with a productivity of 250 kilograms per shift, which consists of:

component mixer – 350,000 rubles;
filter – 25,000 rubles;
butter melter (butter and coconut) – 195,000 rubles;
homogenizer – 80,000 rubles;
pasteurizer – 400,000 rubles;
containers for maturing the final product - 400,000 rubles.
shut-off valves – 200,000 rubles;
3 pumps – 200,000 rubles;
freezer – 900,000 rubles.

The total cost of such a line will cost 2,750,000 rubles.

In addition, it is necessary to purchase equipment for packaging the produced ice cream - 600,000 rubles.

And for storage - 1 refrigerator for 110,000 rubles.

The total amount of capital costs is 3,460,000 rubles.

Working capital (costs of raw materials and their delivery) – 450,000 monthly.

The average monthly rent will be 30,000 rubles (per year 360,000 rubles).

Utility payments - 10,000 rubles every month (per year - 120,000 rubles).

Complete a package of documents (for registering a business activity or organizing an enterprise) - 50,000 rubles.

Total – 200,000 rubles.

We are recruiting staff

Minimum number of personnel 6 people:

technologist – 30,000 rubles;
production manager - 25,000 rubles;
head of the sales department - 25,000 rubles;
2 workers – 15,000 rubles each;
loader – 10,000 rubles.

The annual wage fund will be 1,440,000 rubles.

Let's calculate the annual profit

The average cost of 1 kilogram of ice cream is 250 rubles/kg.

Output: 250 kg. x 22 working days = 5500 kg. x 250 rubles/kg = 1,375,000 rubles, and for the year, respectively, 16,500,000 rubles.

Gross annual profit (revenue-cost) – 11,100,000 rubles.

Total expenses (capital + working expenses) – 1,920,000 rubles.

Profit before tax (gross profit - total expenses) = 9,180,000 rubles.

Profit after payment of single tax (15%) – 7,803,000 rubles. This will be net profit.

Profitability (net profit/revenue) will be 47.3%.

Sales of finished products

It is important not only to make ice cream, but also to be able to sell it. Due to the low cost, the trade margin is sometimes more than 50%. Therefore, the ability to create a commodity distribution network practically guarantees impressive profits.

The most important thing is to choose the right point for implementation. An appetizing appearance is also important.

You can supply finished products through wholesale companies or supermarket chains. Also a good option is to sell finished products through your own sales representative, who will personally cooperate not only with large stores, but also with small ones.

For students of universities and food technical schools, you can organize excursions with a detailed visual demonstration of the entire hardware circuit.

To sell soft ice cream, you can set up a retail outlet in the most crowded place - a park, supermarket, market, etc. The main advantage of such a product is its non-waste nature. After finishing the working day, the remaining ice cream can simply be poured into a bowl and put in the refrigerator. And in the morning, refill the mixture into the freezer, and after a few minutes start trading with renewed vigor.

Homemade ice cream can be supplied in bulk to cafes and restaurants. First you need to make a small test batch and dilute it for testing at potential places of sale. Surely there will be more than one establishment that would be willing to enter into a supply agreement with you.

Advertising will also help increase sales. If you do not have the required amount to create an advertising video, you can limit yourself to an advertisement in a local newspaper. Promotions and discounts at the very beginning of entrepreneurial activity will help the business quickly pay for itself and bring only positive results.

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