North American Ed. 2016
Asia/Pacific Ed. 2017
North American Ed. 2017
Who Should Attend
Q&A's On Ice Cream
Ice Cream Inclusions:
What are the optimum levels of particulate inclusions and variegating
sauces for addition to ice cream?
The optimum level of any combination of nut, fruit, candy, cookie or
cake bit and sauce is determined by what you are trying to achieve in
the finished ice cream. It is important to deliver a product that meets
or exceeds consumer expectations. This normally includes visual, body,
texture, and flavor elements. If a scoop or serving of ice cream does
not meet expectations, "the flavor promise," you have under
or over delivered and modification of use rates should be considered.
In lieu of any specific marketing or cost directives, 10% total particulate
inclusions and 15% variegating sauce based on the weight of the ice
cream are good places to start. Care is necessary as some times recommended
use rates are given by volume or by volume or ice cream. Remember that
when items are added singularly, or in combination to ice cream, actual
use rates based on total weight of the finished food go down. Also,
adding more inclusions may not necessarily deliver against the market
positioning of the finished ice cream.
When adding inclusions, what factors must be considered to ensure a
high-quality, consumer-acceptable finished product?
It is very important to consider the flavor of the base ice cream. Factors
such as base mix flavor, sweetness, quality and identity of added flavor
not only effect the base ice cream flavor, they also impact final flavor
delivery when inclusions are added. Additionally, because most inclusions
and sauces are heavier than the ice cream being frozen, adjustment to
meet finished product target weights must be considered. That may mean
increasing overrun of the ice cream. Thus, all the quality elements
in the base ice cream that are impacted by overrun become become critical
factors to understand and control. It's also important to take into
consideration other factors such as where, how and under what conditions
the inclusions are being added. The design and capability of the equipment
(fruit feeders and variegator systems) doing the injecting is also important.
Additionally, the temperature of both inclusion and ice cream at point
of injection are important to insure the proper amount, pattern and
integrity of inclusions and ice cream. Impact on hardening times becomes
a key quality concern. Once inclusions are added, key concerns include
visual appeal, delivery of flavor quality, eating quality of inclusions,
shelflife, heat shock impact (ice and sugar crystal formation, moisture
migration between inclusions and between inclusions and ice cream) and
potential loss of flavor impact. Finally, since most inclusions are
more expensive than ice cream it is important to balance marketing needs
with final product costs.