TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 21 - Gisslen

After studying this chapter you will be able to understand: Explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Frozen Desserts 21 Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Ice cream is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. Philadephia-style ice cream contains no eggs. French-style ice cream contains egg yolks. Ice milk is like ice cream but lower butterfat content. Frozen yogurt contains yogurt in addition to normal ice cream ingredients. Sherbets and ices are made from fruit juices, water, and sugar. Americanized sherbet contains milk. Granité is coarse crystalline ice, without egg whites. Italian versions are called gelato, sorbetto, and granita. Frozen Desserts Churn-Frozen Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 21 Production and Quality Factors Smoothness is related to the size of the ice crystals in the product. Overrun is the increase in volume due to incorporation of air when freezing ice cream. .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs