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Ice Cream Syrup

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For the preparation of the syrup, the dry ingredients were homogenized and added to 100 mL in a volumetric flask. With the aid of an industrial blender, the melted fat (60 ºC) and the water at room temperature were homogenized for five minutes; then the dry ingredients were added, which were stirred for five minutes, the glucose syrup and the emulsifier being added. It was homogenized again for five minutes, thus obtaining the ice cream syrup. The syrup was subjected to pasteurization at 75 ºC for fifteen minutes with subsequent cooling at 4 ºC. During maturation, the syrup was kept at 4 ºC for twenty four

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