Production of different types of ice cream

Ice cream is a mixture of sweet cream and air, to which multiple flavors are added. Ice cream must contain at least ten percent of milk fat and at least twenty percent of dry matter and contain sweeteners, reliable and quality stabilizers (salep), and various flavors such as strawberries, chocolate, charcoal, etc; However, all percentages of ice cream ingredients are calculated in terms of the final product weight. The formula and ingredients are almost the same for all ice creams, but there is a wide scope of ingredients and recipes mentioned below:

Creamy ice cream:

1. Conventional ice cream: (these ice creams contain eight percent milk fat and thirty-two percent dry matter).
2. Fruity ice creams: (These types of ice cream contain six percent milk fat, 30 percent dry matter, and fifteen percent chopped fruit or fruit juice).
3. Egg ice creams: (7% egg yolk is used in the components of this ice cream).

Milk ice cream:

1. Conventional ice cream: (these ice creams are naturally milk-based and contain three percent milk fat and twenty-eight percent dry matter).
2. Fruity ice creams: (it is enough to mention the word milk ice cream on the product packaging)

Mass production of ice cream is accompanied by many methods in stages such as combining raw materials, pasteurization, homogenization, developing of the mixture, freezing, and solidification, which if not followed correctly, will reduce the quality of the product; Still, you can quickly prepare ice cream with ice cream powder in various flavors with ice cream machines, you can also quickly make ice cream at home with “Perperuk” ice cream powder.