ICE CRE A MS 2015 Sosa Ingredients S.L.
Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat
What is ice cream? Ice cream is a mixture of solid and liquid products subjected to a negative temperature, in which it maintains its soft, creamy and airy texture. .
Ingredients: Air: the lightness of ice cream Without air ice cream would be a compact mass. Air provides ice cream with a soft and delicate texture that allows it to melt on the palate in a homogenous and smooth manner. Air reduces the cold sensation of ice cream, enhancing its flavour. On the one hand, air in ice cream reduces the strength of its flavour as it “expands” the volume of the mixture but, on the other hand, it intensifies it by homogeneously distributing it into small particles on the palate. Evidently too much air could have an adverse effect on flavour. The air incorporated during the stirring process does not harden and when mixed with sugars and fats it allows the volume of the mixture to increase (OVERRUN). The amount of air that is incorporated into an ice cream depends on the percentage of fats, the percentage of solids and the type of ice cream maker. Artisanal ice cream has an average overrun of 25-35%. Industrial ice cream may have as much as a 100% increase in volume. In summary, air is an irreplaceable ingredient of ice cream and is what imbues it with its soft structure. Too much air produces frozen foam, an “empty” ice cream with only a faint flavour. It is important to highlight that air provides ice cream with greater resistance to temperature changes as it acts as a thermal insulator.
Overrun Calculation Ice cream volume - Mixture volume % overrun = ------------------------------------------------------------ x 100 Mixture volume 6,5 litres – 5 litres % overrun = ---------------------- x 100= 30% 5 litres
Water Water, regardless of the ingredients it comes from, is the main ingredient of ice cream. Achieving the ideal texture and balance requires 55 to 70% water. Where does this water come from? In traditional ice cream this water was mainly incorporated as actual water or milk. The water content of fruit is reduced as much as possible to enhance the flavour of gastronomic ice cream, whereas milk is often replaced with water in traditional cream recipes. It is important to know how much water each product provides and to decide, in terms of flavour, what kind of water we want to add: natural, infused, fruit, vegetables, milk, cream... There is just one condition. The water must be of good quality. The profusion of treated or maltreated water in our towns and cities is on the increase. Do not use it. We have already witnessed its surprising effects such as changes in the colour of fruit due to excess manganese, and bland flavours. Take care with the main ingredient of ice cream.
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Sugars first thing that should be said about sugars is that without them there could be no such thing as ice cream. The Sugars have two basic technological roles in ice cream: they provide the mixture with solids and they are a magnificent antifreeze, lowering the freezing temperature of the mixture. This allows ice cream to be “soft” at negative temperatures. Moreover, in terms of taste, sugars contribute sweetness and enhance flavour. With respect to texture, the various sugars each have different crystals, resulting in different textures, and also have a certain “binding” power that adds to the texture of the ice cream. In general, it is considered that the sugar content of the mixture should be between 14 and 24% of the total. Accordingly, they constitute the majority of the “solids” in the mixture. Additionally, too much sugar would make it difficult to incorporate air.
Generally, dextrose, glucose, fructose and invert sugar (monosaccharides) give ice cream a soft consistency with small crystals, whereas sucrose and lactose (disaccharides) make ice cream harder and more compact, with larger crystals. In the first group, glucose, maltodextrin and invert sugar are those with the greatest “binding” capacity. The sweetening power (SP) and the anti-freezing power (AFP) of sugars are calculated in terms of sucrose. This data is very important to calculate and balance the hardness or softness of ice cream in the freezing process. It should be stated that milk products contain non-fat milk solids and these contain lactose. Lactose, like sugar, has anti-freezing and sweetening power so it should be taken seriously into account when balancing ice cream based on milk or cream. It is interesting to note the culinary crusade being mounted against sugar by the highest levels of gastronomic culture. It is true that there has been overindulgence in this area and that traditional confectionery, whatever it is now, was too sweet. But we should not forget that sugar allows a palate educated in our cultural environment to mentally assimilate numerous desserts. Now we can make ice cream that is much less sweet without structural problems but if we take this cultural trend to the extreme, the result is often an unpalatable product. I think that the balance lies in respecting or even slightly reducing the amount of sugar in the most traditional recipes and taking more of a risk with less traditional flavours. Accordingly, we have excellent results in nut semi-sorbets with just 14% sweetness and many other examples. Another complex matter is whether the “sensation” of sweetness corresponds or not to the percentages of sugar present in a mixture. The answer is no, or at least, not always. The sensation of sweetness is always relative to various elements and not merely a question of the presence of sugar solids in a mixture. The sensation of sweetness also directly depends on the presence of acids and salts in the mixture, which counteract and in many cases cancel out the “sensation” of sweetness. The coldness of a mixture, once frozen, also tends to reduce this sensation. In short, the sugars of the mixture contribute to the sensation of sweetness but its acids and salts do so too, so in the calculation of the relative sweetness of a mixture it is best to consider all these elements. Now we will analyse sugars in relation to how useful their properties are for ice cream. The main properties are included in the table. In each one’s description I will only comment on the most interesting practical aspects without seeking to provide an exhaustive list or offer a compendium of physical-chemical descriptions, which are readily available in more specialist books.
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Ice creams can be classified in accordance with their sweetening power (SW): Premium: 16-18% Medium: 18-20% Basic: 20-22%
This classification allows us to distinguish the type of ice cream we need for our establishment. Premium: A premium ice cream would be one that is not the centre of the dish; rather it comes in small servings. We can pursue more intense and less sweet flavours. Medium: A medium ice cream would be optimal as the centre of the dish; a more generous amount can be served. Basic: A basic ice cream would be optimal to enjoy a larger amount; it is the sweetest of the three.
Sugars table Sugar (sucrose) Dextrose Sugar syrup Glucose powder 40 DE Glucose powder 30 DE Glucose powder 20 DE Maltodextrin 5 DE Fructose Invert sugar Trimoline Honey Lactose Starch
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Solids 100% 92% 80% 95% 95% 95% 95% 100% 70% 72% 80% 100% 100%
AFP 100% 171% 108% 78% 56% 37% 9% 188% 190% 190% 190% 100% 0%
SP 100% 74% 45% 34% 24% 16% 4% 144% 125% 125% 130% 16% 0%
Fat
Min: 0 (sorbets) Medium: 3-6% Max: 12% It increases body. It contributes to an increase in volume. In large amounts it can create unpleasant notes. In large amounts it reduces volume. It makes the texture softer. Fat varies from 3 to 12%; in our opinion the ideal amount is 6 to 12%. Lipids imbue ice cream with different properties: • Body and structure • They increase the total dry residue • They make it more freezable • They significantly reduce the sensation of cold at the moment of consumption • Too much reduces the taste of the other foods. • Fat helps to incorporate air to obtain a softer and creamier texture due to emulsion Ice cream used to contain a mixture of various fats (egg, milk fats...), which distorted its flavour. The current trend is to make ice cream with monounsaturated fats and/or neutral fats to preserve the purity of the taste of the ice cream.
Stabilisers There are numerous ice cream stabilisers on the market. Neutral: The role of neutral stabilisers in the mixture is to essentially bind the fat to the other ingredients and prevent their dispersion. This also produces a fine structure in the ice cream. The maximum dose is 0.5%. As a general rule all neutral stabilisers need to be pasteurised (85 ºC) for their activation and should be left to mature for 24 hours, preferably in continuous movement. Bases: The practicality of bases lies in their ease of use and simplification in formulations, given that incorporate: Stabilisers: they are usually gelling agents that retain water molecules and prevent water from quickly separating from the ice cream in the melting process. They facilitate the incorporation and distribution of air in ice cream. Emulsifiers: in ice creams that contain fats, these fats have to be emulsified (combined with the water molecules in the ice cream to obtain optimal texture and perfectly incorporate air). They also help prevent ice cream from melting too quickly once served. Proteins: ice cream bases that contain fats incorporate milk proteins and vegetable proteins to improve the structure of the ice cream. Sugars: bases incorporate a mixture of sugars to facilitate the dosing of neutral stabilisers and save time in the preparation of mixtures. 5 Demo Heladería
Antifreeze main antifreeze that is currently used in ice cream preparation is glycerol.. The
Glycerol
Solids 20%
AFP 342%
SP 75%
Antifreeze is mainly used to decrease the sweetness of an ice cream (premium or savoury ice creams) or for ice creams with a high degree of fat (chocolate or nuts).
Solids and liquids 1 gram of liquid has a solid absorption capacity of 0.1563 grams of its weight, so in an ideal mixture the amount of liquid required is equal to this percentage: 100/0.1563= 64% If liquids are 64%, the remaining 36% of the mixture must be solids. The liquids in an ice cream mixture are essentially in: - Milk - Cream - Fruit juice - Water The solids in an ice cream mixture are essentially in: - Sugars - Fat - Neutral Stabilisers - Powdered milk They give the ice cream body and chewability. By absorbing water they help to provide a sensation of less cold without ice crystals. Too many solids make for a heavy and wet ice cream. If all the solids are not dissolved by the liquid, the ice cream is grainy. We could also use the percentage of solids to classify ice cream as we did previously by SW: Premium: 38-42% Medium: 35-38% Basic: 32-35%
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The phases of ice cream preparation
Now that we have all the ingredients of the ice cream mixture and we have a balanced recipe, we can start the preparation process, which consists of combining the various ingredients into a single whole in the following phases:
Pasteurisation Pasteurisation eliminates the bacterial load and allows for easier homogenisation of the ingredients, dispersing the sugars and fats into tiny particles. Pasteurisation consists of raising the temperature of the ingredients to 85 ºC and then quickly lowering it to 4 ºC.
Maturing Maturing consists of letting the mixture stand at 4 ºC with slow stirring to allow all the gelling substances to complete their action. A six-hour period is ideal for good maturity.
Churning Churning consists of freezing and emulsifying the liquid mixture to obtain a doughy or creamy mixture through cold and the incorporation of air. It is important for the churning process to be completed as quickly as possible.
Freezing After the doughy mixture has been churned it is at a temperature of -8 ºC. To stabilise the liquid of the mixture and prevent the formation of ice crystals it is necessary to lower the temperature of this mixture as quickly as possible to -18 ºC.
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Instant Gelato: Ref. Cod. 5202*
1L
500 g
WATER OR MILK
INSTANT GELATO
A quick and simple way to make a fruit ice cream or sorbet. Flavours: ACE Instant Gelato Pineapple Instant Gelato Watermelon Instant Gelato Orange Instant Gelato Strawberry Instant Gelato Lemon Instant Gelato Melon Instant Gelato Peach Instant Gelato Raspberry Instant Gelato Passion Fruit Instant Gelato Coconut Instant Gelato Green Apple Instant Gelato Banana Instant Gelato Choco Instant Gelato Vanilla Instant Gelato Plain Instant Gelato Yoghourt Instant Gelato
Gelato Mix: (52500556) Ref. Cod. 525*
1,5 L NEUTRAL LIQUID MIX
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PASTES FOR ICE CREAM (of the desired flavour)
Paste flavours
Desserts and sweets: (50-80g/kg) Caramel Toffee Dulce de leche Tiramisu Biscuit Choco-biscuit ripple Pannetone* Dark choco-cookies ripple* Profiteroles ripple* Cassata siciliana* Chocolates: (80g/kg) Dark Chocolate White Chocolate Crunchy chocolate Crunchy chocolate ripple* Stracciatella ripple* Seeds: (80-100g/kg) Sunflower seeds Pumpkin seeds Raw sesame seeds Toasted sesame seeds Black sesame seeds Spices: (30-50g/kg) Cinnamon Bourbon Vanilla Italian Vanilla Liquorice Vegetable: (30-50g/kg) Natural spearmint Natural mint Violet Rose Rhubarb Fiction: (30-80g/kg) Cola
Sky blue Bubble gum Choco-mint Nuts: (80-250g/kg) Raw almond Toasted almond Bitter almond Toasted unpeeled almond Hazelnut Granulated hazelnut Piemonte hazelnut Walnut Macadamia nut Pecan Caramelised pecan Pine nut Peanut Granulated peanut Pistachio Granulated pistachio Arabica coffee Espresso coffee Refined turrón Granulated turrón Crunchy hazelnut ripple* Alcohol: (50-80g/kg) Málaga Málaga ripple Mojito Beer Gin and tonic Caipirinha Piña colada Whisky Marc de cava Bloody Mary Vodka
Fruit: (50-80g/kg) Coconut Fruits of the forest Lemon Wild strawberry Blackberry Strawberry Green apple Mango Raspberry Banana Passion fruit Pineapple Melon Kiwi Peach Orange Mandarin Yuzu Grapefruit Apricot Date Fig Cherry Amarena Watermelon Pear Coconut Ripple* Peach and passion fruit ripple* Strawberry Ripple* Grapefruit Dairy products: (30-50g/Kg) Cream Panna cotta Leche merengada Crema catalana Zabaione Capuccino 9 Demo Heladería
Prosorbet: Ref. Cod. 5700* It is a base for the preparation of sorbets. Generally the following proportion can be taken: 100g Prosorbet+1000g Liquid +100-250g Sugars +30-100g Fruit paste
prosorbet PROSORBET 100 g/Kg
WATER
SUGAR
PASTE FOR ICE CREAM OR FRUIT (of the desired flavour)
Profruita: Ref. Cod. 5700* It is a base for the preparation of semi-sorbets (a creamier sorbet). Generally the following proportion can be taken: 100g Profruita+1000g Liquid +100-250g Sugars + 30-100g Fruit paste
profruita PROFRUITA 100 g/Kg
WATER OR MILK
SUGAR
PASTE FOR ICE CREAM OR FRUIT (of the desired flavour)
Dextrose: Dextrose is a technological sugar obtained from cereal starch (mainly corn). Its main properties: - It has more anti-freezing power (PAC) than sucrose (table sugar). - It has less sweetening power than sucrose.
SUGARS ANALYTICAL TABLE Solids
AFP
SP
Sugar (sucrose)
100%
100%
100%
Dextrose
92%
171%
74%
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Preparation:
Separately mix the solids and the liquids. Mix the solids and liquids together. It should be chilled for 2 hours. Churn. Decorate as required. Lemon ice cream: 2250g Water 750g Rogelfrut lemon juice 750g Sugar 360g ProCrema 100 cold base 180g Dextrose 60g Sosa natural lemon paste
Orange ice cream: 2100g Water 900g Sosa orange juice 510g Sugar 300g Sosa Profruta 100 cold base 150g Dextrose 150g Sosa orange paste
Mandarin ice cream: 2250g Water 750g Rogelfrut mandarin juice 540g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 15g Sosa neutral acid 150g Sosa mandarin paste
Fruits of the forest ice cream: 2400g Water 600g Ravifruit fruits of the forest pulp 660g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 15g Neutral acid 150g Sosa fruits of the forest paste
Strawberry ice cream: 2400g Water 600g Rogelfrut strawberry pulp 540g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 15g Sosa neutral acid 150g Sosa strawberry paste
Green apple ice cream: 2250g Water 750g Garnier apple pulp 570g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 150g Sosa green apple paste
Raspberry ice cream: 2400g Water 600g Rogelfrut raspberry pulp 570g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 15g Sosa neutral acid 150g Sosa raspberry paste
Kiwi ice cream: 2250g Water 750g Kiwi pulp 570g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 150g Kiwi paste
Mango-passion fruit (exotic) ice cream: 2100g Water 600g Ravifruit mango pulp 300g Ravifruit passion fruit pulp 540g Sugar 300g Sosa Profruta 100 cold base 120g Dextrose 90g Sosa mango paste 60g Sosa passion fruit paste 11 Demo Heladería
Banana ice cream: 3500g Water 1500g Ravifruit banana pulp 900g Sugar 500g Sosa Profruta 100 cold base 200g Dextrose 250g Sosa banana paste 15g Sosa neutral acid Pineapple ice cream: 750g Water 250g Ravifruit pineapple pulp 180g Sugar 100g Sosa Profruta 100 cold base 40g Dextrose 50g Pineapple paste 5g Sosa neutral acid Watermelon ice cream: 1000g Water 500g Sosa Watermelon Instant Gelato Fig ice cream: 3500g Water 1500g Sosa “Lady’s Neck” fig paste 950g Sugar 500g Sosa Profruta 100 cold base 200g Dextrose 250g Sosa fig paste
Procrema: Ref. Cod. 5700* It is a base for the preparation of ice creams. Generally the following proportion can be taken: 100g Procrema+1000g Liquid +100-250g Sugars +50-300g Paste
procrema PROCREMA 100 g/Kg
Cream ice cream
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MILK
Egg-based ice cream: 800g Milk 100g Cream 35% 150g Egg yolk 80 g Sosa Hot Procrema 100 50g Dextrose 200 g Sugar
SUGAR
PASTES FOR ICE CREAM OR FRUIT (of the desired flavour)
White base: 800g Milk 300g Cream 35% 100 g Sosa Hot Procrema 100 40g Dextrose 200 g Sugar
Preparation:
Separately mix the solids and the liquids. Mix the solids and liquids together. Pasteurise (85 ºC). Chill. Add the desired paste. Churn. When removing the ice cream add the ripple or the desired pieces. Decorate as required. Plain ice cream: 1000g White Base 50g Sosa Italian cream paste
*you can add walnuts, chocolate ripple to make stracciatella, biscuit pieces...
Yoghourt ice cream: 1000g White Base 50g Sosa Mediterranean acid yoghourt
*You can add our cold-confit (strawberries, fruits of the forest, mango, pineapple...) or CRISPY WET PROOF
Cinnamon ice cream: 1000g White Base 40g Cinnamon paste Vanilla ice cream (White Base): 1000g White Base 25g Bourbon vanilla paste
*You can add macadamia nuts, cookies, pailleté feuilletine...
Vanilla ice cream (Egg Base): 1000g Egg Base 50g Italian vanilla paste Chocolate ice cream: 1000g White Base 80g Sosa bitter cocoa 20g Glycerol
*It is advisable in this case to add the cocoa when making the base for better integration
White chocolate ice cream: 1000g White Base 250g Esmeralda white chocolate 10g Glycerol
*It is advisable in this case to add the chocolate when making the base for better integration
Dulce de leche ice cream: 900g Milk 100g Cream 100g Procrema 100 Hot Base 300g Sosa ice cream dulce de leche Crema catalana ice cream: 1000g Egg base 50g Crema Catalana
Turrón ice cream: 1000g White Base 250g Turrón paste Hazelnut ice cream: 1000g White Base 150g Sosa hazelnut paste 15g Glycerol Tiramisu ice cream: 1000g Egg base 80g Tiramisu paste Coconut ice cream: 1000g White Base 80g Sosa coconut paste Crunchy chocolate ice cream: 1000g White Base 80g Sosa crunchy chocolate paste
*Our crunchy chocolate ripple can be added
Marie biscuit ice cream: 1000g White Base 200g Sosa Biscuit Paste Date ice cream: 1000g White Base 80g Sosa date paste Avatar (Smurf) ice cream: 1000g White Base 50g Sosa sky blue paste Bubblegum ice cream: 1000g White Base 50g Sosa bubblegum paste Cloud or Hello Kitty ice cream: 1000g White base 50g Strawberry paste 2g Cloud aroma Monster High ice cream: 1000g White Base
*Add strawberry and stracciatella ripple
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