Composición de la mejor base para helado 2021, cursos de helados Xacinto

Look at the ingredients of an ice cream base. We'll learn about the composition of the ingredients and the percentages that make up an ice cream base. What we've been seeing regarding the composition of the ingredients, and what the official Mexican definition of ice cream tells us, is that the ice cream mix or base is composed of 5 ingredients. To remember them, we'll use our fingers. We've said that the primary ingredient is water, followed by fat solids, non-fat solids, sugars, and stabilizers. In other videos, we've seen how each of the ingredients is composed. In this video, we'll see the percentages that are added to each of the ingredients. WATER IN ICE CREAM: The water used in the formula can be bottled, the kind sold by establishments that refill 20-liter jugs. Alternatively, a purification system can be used on-site, which is permitted by the Ministry of Health. Milk can be used instead of water, since, as we mentioned, milk is almost 90% water. The percentage of water in the total formula ranges from 50% to 70%. FAT SOLIDS IN ICE CREAM: Fat solids are found in dairy products such as milk, cream, yogurt, butter, and cheese. Butterfat is a readily available ingredient, and each of these contains a percentage of butterfat. This is the main ingredient we will use to add fat to ice cream. Vegetable fats can also be used; the most common in ice cream making are palm and coconut oil. The percentage of fat in ice cream is a minimum of 8% and a maximum of 20%. NON-FAT SOLIDS IN ICE CREAM The non-fat solids in the ice cream base are skimmed milk powder and whey powder, which is used as a substitute for skimmed milk because it is more economical. The percentage of non-fat solids is a minimum of 3% and a maximum of 12%. The total solids in the ice cream base will be between 30% and 50%. SUGARS IN ICE CREAM Among the most commonly used sugars in ice cream are: Sucrose (table sugar), Dextrose, Glucose, Invert sugar or honey, Fructose, Lactose, and Maltodextrin or polydextrose. Sugars have four characteristics: POD: sweetness power, PAC: antifreeze power, SOL: freezing power Solids CAL: Calories Percentage of sugars in formulas, minimum 12%, maximum 25% STABILIZERS IN ICE CREAM: Stabilizers bind the water and other ingredients. Stabilizers on their own are gums: Guar gum Xanthan gum Locust bean gum Carrageenan CMC (Sodium carboxymethyl cellulose) EMULSIFIERS IN ICE CREAM: Emulsifiers combine the water, oil, or fat in ice cream with the water in the formula. Mono- and diglycerides of fatty acids Polysorbates It is recommended to use a pre-made mixture of several gums with emulsifiers. This mixture of gums is called a stabilizer. Using a gum mixture will yield better results. The percentage of gums ranges from 0.1% to 1.0% and will depend on the amount of water in the formula. https://cursosdehelados.com/