ES8602371A3 - Procedimiento para la fabricacion de semi-helado o helado blando - Google Patents

Procedimiento para la fabricacion de semi-helado o helado blando

Info

Publication number
ES8602371A3
ES8602371A3 ES540026A ES540026A ES8602371A3 ES 8602371 A3 ES8602371 A3 ES 8602371A3 ES 540026 A ES540026 A ES 540026A ES 540026 A ES540026 A ES 540026A ES 8602371 A3 ES8602371 A3 ES 8602371A3
Authority
ES
Spain
Prior art keywords
mfr
ice cream
mixt
soft semi
fatty material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES540026A
Other languages
English (en)
Other versions
ES540026A0 (es
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KIRK CHEM AS
Original Assignee
KIRK CHEM AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by KIRK CHEM AS filed Critical KIRK CHEM AS
Priority to ES540026A priority Critical patent/ES8602371A3/es
Publication of ES540026A0 publication Critical patent/ES540026A0/es
Publication of ES8602371A3 publication Critical patent/ES8602371A3/es
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PROCEDIMIENTO PARA LA FABRICACION DE SEMI-HELADO BLANDO.COMPRENDE: A) MEZCLAR LOS INGREDIENTES COMO SUERO DE LECHE EN POLVO DESMINERALIZADO, AZUCAR, LACTASA, ESTABILIZANTES, Y EMULGENTES; B) MANTENER LA MEZCLA DE (A) A UNA TEMPERATURA ENTRE 30 Y 50 C, DURANTE 1 A 3 HORAS; C) AÑADIR LA MATERIA GRASA A LA MEZCLA DE (B); D) PASTEURIZAR LA MEZCLA; C) HOMOGENEIZAR LA MEZCLA; F) ADICIONAR AROMATIZANTES Y/O COLORANTES A LA MEZCLA DE (E); G) ENFRIAR LA MEZCLA DE (F); H) MADURAR LA MEZCLA DE (G); I) CONGELAR LA MEZCLA DE (H); Y J) ENDURECER LA MEZCLA ENTRE -20 Y 30 C PARA OBTENER UN HELADO QUE TIENE UN 7 A 12% DE MATERIA GRASA, UN 9 A 12% DE SUERO DE LECHE, UN 10 A 14% DE SACAROSA, UN 3% DE MONOSACARIDOS, UN 0,4 A 0,6% DE EMULGENTE, ESTABILIZANTE Y EL RESTO AGUA.
ES540026A 1985-01-31 1985-01-31 Procedimiento para la fabricacion de semi-helado o helado blando Expired ES8602371A3 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES540026A ES8602371A3 (es) 1985-01-31 1985-01-31 Procedimiento para la fabricacion de semi-helado o helado blando

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES540026A ES8602371A3 (es) 1985-01-31 1985-01-31 Procedimiento para la fabricacion de semi-helado o helado blando

Publications (2)

Publication Number Publication Date
ES540026A0 ES540026A0 (es) 1985-12-01
ES8602371A3 true ES8602371A3 (es) 1985-12-01

Family

ID=8488633

Family Applications (1)

Application Number Title Priority Date Filing Date
ES540026A Expired ES8602371A3 (es) 1985-01-31 1985-01-31 Procedimiento para la fabricacion de semi-helado o helado blando

Country Status (1)

Country Link
ES (1) ES8602371A3 (es)

Also Published As

Publication number Publication date
ES540026A0 (es) 1985-12-01

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