Ice cream! Who doesn't love him? It is especially desirable on a hot summer day. The selection of this product is great. Everyone can choose for themselves what he likes the most. The taste of goodies largely depends on the quality of the dry mix for ice cream. What it is? About this in the article.
And so ice cream
First, remember what ingredients are part of yummy. The set is standard and familiar - milk, sugar, cream, aromatic and flavoring additives. It has always been that way. But the time has come for change. After all, there are a lot of people who want to try a treat, especially in the summer. Every year this figure is increasing, and the technology of production of the product has changed. In order to shorten the dessert preparation time, dry mixes for soft ice cream were used.
Thanks to them, time and material costs were reduced, but the quality of the product remained at its best. "Helpers" are of two types - liquid and dry. It is worth exploring the latter option in more detail. We learn about all the pros and cons of this product, its advantages and much more.
Dry mix for ice cream is an excellent, and most importantly, convenient method for quickly preparing goodies not only at the factory, but also at home. I also want to add that in addition to ice cream, this ingredient is used to create sorbet and gelato.
Benefits
Why is preference given to dry mix for making ice cream?
- The product is made according to recipes and technologies patented in Italy.
- Only high-quality components are used.
- Passes quality control, has a certificate.
- You can store at room temperature. Vacuum packaging is used. Shelf life is 12 months.
- Huge storage areas are not required.
- The product is packaged in convenient packaging. No additional measurements and weighing are required.
- No extra shipping costs are required.
- The profitability of ice cream production using dry mixes ranges from 30 to 50%.
- The production of goodies does not require a lot of equipment.
- A dry mix for ice cream is diluted with water, juice, milk. Any combination.
- 30 seconds and with a whisk a homogeneous mass appears.
- A wide assortment and a huge (about 17 types) flavoring gamut.
Cooking
There are two ways to make ice cream:
- Cold - without pasteurization. One kilogram of ice cream mixes with two liters of cold drinking water. The mixture rests for 15 minutes. Then transferred to an ice cream machine. It is frozen. After that, it is laid out in portions. Recommendation: before putting the mixture into the ice cream maker, mix it several times.
- Warm - with pasteurization. One kilogram of milk powder for ice cream is combined with two liters of cold water. Everything mixes well and heats up. After pasteurization, cooling takes place. The mixture is cooled to four degrees. The cooling period lasts about an hour and a half. After that you can freeze. Not frozen mixture can be stored up to 48 hours.
Which of these methods to apply - decide for yourself. In both cases, the delicacy is very tasty.
Cooking right
How to get a tasty treat from a dry mixture? There seems to be nothing difficult, but still:
- Take 200 grams of fat milk (you can cream or juice) and a bag of dry mix for ice cream.
- Send the liquid ingredient to the saucepan, add the dry mixture to it.
- Beat for three minutes.
- The mass, thickened, is transferred to the mold and left for three hours in the freezer.
- Ice cream is ready.
Remember - the package of the mixture cannot be divided into several portions. Otherwise, the taste of ice cream will deteriorate. In order to speed up the mixing process, it must be divided into two stages. On the first - milk or water is heated to 45 degrees and mixed with a dry mixture. A mixer is used. At the second stage, the remaining milk is poured into the mixture, cooled to four degrees, and kept for 4 hours. Then placed in the freezer.
Mix of Ice Cream "Mixar Extra Vanilla"
Making ice cream from a dry mix is very simple. It contains all the necessary ingredients. It remains only to add water and throw everything into the ice cream maker.
Ice cream Mixar Extra is a product from the Czech Republic. A mixture of high quality milk (dried) is prepared. If the cooking process is carried out correctly, then a kilogram of the mixture will easily turn into four kilograms of delicious ice cream.
The cooking instruction is as follows:
- Mix the mixture with water in a ratio of one to two.
- Leave on for 15 minutes and mix again.
- Fill in the ice cream machine.
After opening the package, try to use its contents fully. If you can’t use the whole mixture at once, then store it at room temperature - no higher than 24 degrees.
Dry mix from the Czech Republic of high quality - the ice cream is tasty, and it is prepared quickly. The main thing is to do everything according to the instructions.
Mixture from Italy
For the preparation of delicious and delicate delicacies, the CREMIGEL dry mix is perfect. It is made in Italy. Using it, you get a light and creamy texture. It has a rich aroma and taste. Ice cream for those who like the natural taste.
In order for the dainty to turn out such, you need to properly prepare it:
- The dry mixture is diluted in milk.
- Everything is thoroughly mixed.
- The mixture is infused for 10 minutes.
- After this time, it is again mixed.
- A delicious meal is being prepared in an ice cream maker or freezer.
Opened packaging should be tightly closed so that the taste of ice cream is not lost. Storage temperature - room. The product from Italy is high-quality - the delicacy turns out to be tasty and tender.
A bit about dry mixes
Consistency - fine-grained or fine powder. Lumps or grains of sugar may occur. When subjected to mechanical stress, they crumble.
Milled soft ice cream, if done correctly, looks as follows - creamy, homogeneous, without ice crystals and lumps. The dry mixes include whole milk powder, vegetable fats can be added. In therefore, there is an opinion that the dry mix for ice cream should not be diluted with milk.