Description
Book Synopsis: This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers essential details on what must be done to create high-quality, successful products—with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for extending product lines and creating new, e.g., health-oriented and hybrid products. Besides providing a definitive introduction to the applied science of frozen desserts, the book explains key management concepts from cost-reduction strategies to yield improvement, marketing, and regulatory compliance in formulation and labeling.
Details
Are you passionate about ice cream and dream of creating your own unique frozen desserts? Look no further! Tharp & Young on Ice Cream is the ultimate guide you need to turn your ice cream fantasies into reality. This comprehensive book is packed with valuable information on the science and technology behind ice cream manufacturing. From understanding the chemistry of ingredients to perfecting freezing methods, flavoring, and packaging, this guide has got you covered. With its user-friendly format and practical tips, you'll be well-equipped to create high-quality, delicious frozen treats that will leave your customers craving for more.
In Tharp & Young on Ice Cream, you'll find a wealth of knowledge on a wide range of frozen desserts, including sherbet, sorbet, gelato, frozen yogurts, novelties, and much more. The authors delve into the nuances of each type, providing you with in-depth insights that will set your creations apart from the competition. With original quantitative tables and graphs, you'll have the power to control variables such as overrun, crystallization, color, and texture, ensuring consistent and exceptional results every time.
But that's not all. Tharp & Young on Ice Cream goes beyond the technical aspects and provides invaluable information for business success. Discover strategies to reduce costs, improve yields, and effectively market your frozen desserts. Get inspired with ideas for extending your product line, including health-focused and hybrid options that cater to various dietary preferences.
Don't let manufacturing defects stand in the way of creating the perfect scoop. Tharp & Young on Ice Cream equips you with the knowledge to troubleshoot and overcome common issues, such as icy texture and sandiness. Take your ice cream game to the next level and create products that will delight your customers and keep them coming back for more.
If you're serious about ice cream and ready to embark on an exciting journey into the world of frozen desserts, Tharp & Young on Ice Cream is your indispensable companion. Start creating your own masterpieces today by getting your copy now!
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