Monday March 17
Ice cream Articles
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 34-38Â° F to maintain freshness and reduce problems with rancidity.