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THE GRINDSTED SYSTEM: APPLIED TO VARIOUS TYPES OF FROZEN PRODUCT.

Author(s) : ANDREASEN T. G.

Type of article: Article

Summary

THIS PROCESS IS BASED ON WHIPPING-FREEZING AND THE USE OF A STABILIZING EMULSIFIER, ONE EXAMPLE OF WHICH IS ICE-LOLLIES MADE WITH FRUIT. WHIPPING THE MIX GIVES IT AERATION, AND ONCE FROZEN, IT TASTES SIMILAR TO AN EXTRUDED ICE CREAM. IT HAS A BETTER STRUCTURE, SMOOTHER CONSISTENCY AND BETTER RESISTANCE TO MELTING.

Details

  • Original title: THE GRINDSTED SYSTEM: APPLIED TO VARIOUS TYPES OF FROZEN PRODUCT.
  • Record ID : 1991-1654
  • Languages: English
  • Source: Scand. Dairy Inf. - vol. 4 - n. 3
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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