Nuts are usually added at about 10% by wt. Commonly used are walnuts, pecans, filberts, almonds and pistachios. Brazil nuts and cashews have been tried without much success. Quality Control of Nutmeats for Ice Cream
1. Extraneous and Foreign Material: Requires extensive cleaning, Colour Sorter, Destoner, X-rays, Aerator, Hand-Picking, Screening
2. Microbiological Testing: Aflatoxin contamination can be a hazard with Peanuts, Pistachios, Brazils. All nutmeats should receive random testing for: Standard Plate Count, Coliform, E. Coli, Yeast and Mold, Salmonella.
3. Bacteria Control: Nuts must be processed in a clean sanitary premise following good manufacturing practices. Nuts should be either oil roasted or heat treated to reduce any bacteria.
4. Sizing: Some nutmeats require chopping to achieve a uniform size in order to fit through the fruit feeder, i.e.: Pecans, Almonds, Peanuts, Filberts
5. Storage Nutmeats should be stored at 34-38° F to maintain freshness and reduce problems with rancidity.
Fruit Ice Cream Fruit for Ice Cream is available in the following forms:
I. Aseptically Processed Fruit
* Improved flavour
* Improved colour
* Reduced loss of ingredients
* More consistent product
* No preservatives
* Longer shelf life
II. Open Kettle Processed Fruit 3. Raw Frozen Fruit 4. Fresh Fruit Advantages of processed fruits:
1. Purchasing year round supply: problems of procurement and storage transferred to fruit processor
2. Availability: blending of sources from around the world in RTU form, no thawing, straining, etc.
3. Quality control: processor adjusts for quality variations
4. Ice Cream quality: fruit won't freeze in ice cream, usually free of debris, straw, pits.
5. Microbial Safety
Fruit feeders are used with continuous freezers to add the fruit pieces, while any fruit juice is added directly to the mix. Fruit is usually added at about 15-25% by weight.
Before the creation of the cone, ice cream was either licked out of a small glass (a penny lick, penny cone, penny sucker, or licking glasses) or taken away wrapped in paper which was called a "hokey pokey." The customer would like the ice cream off the dish and return the dish to the vender, who washed it and filled it for the next customer. As you can guess, sanitation was a problem. An even bigger problem was that the ice cream vender couldn't wash the dishes fast enough to keep up with demand on a hot day.
Ice cream in a cup also became known as a "toot," which many have been derivative from the Italian word "tutti" or "all," as customers were urged to "Eat it all." They were also called as "wafers," "oublies," "plaisirs," "gaufres," "cialde," "cornets," and "cornucopias."
Because ice cream is making from milk, it's a source of calcium - something every girl needs! To develop strong bones, girls need to eat 120 percent of the Daily Value (DV) for calcium every day-that's 1,200 mg of calcium. One half-cup of ice cream gives 6 percent of the DV. One half-cup of frozen yogurt gives 10 percent of the DV.
One cup of a milkshake provides 25 percent of the DV and cup of milk provides 30 percent of the DV. Developing strong bones when you're young can help to diminish the risk of osteoporosis-a condition that causes your bones to become brittle and break with very little stress. By eating the daily suggested amount of calcium and exercising regularly, you can build strong bones and lower your chances of developing this condition.
Choose foods from a variety of sources to get all of the nutrients you need each day. Within each food group, you can find sources of calcium that you benefit from eating and that taste good, too. Remember that while ice cream is a terrific treat, calcium can be creating in lots of tasty low-fat foods as well, like calcium-fortified orange juice and cottage cheese. Check out the "Nutrition Facts" brand on the food you eat to see exactly how much calcium they contain.
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