- A comprehensive practical reference to ice cream and other dairy and non-dairy desserts
- Covers every stage from mix ingredients to processing, packaging, marketing, regulations and more
- Provides calculations, formulas, troubleshooting tips, freezing data points and costs
- Essential techniques for quality control and ideas for new products and market opportunities
New to the 2nd Edition:
- Fully updated and expanded
- New coverage on low fat/low calorie frozen dessert manufacturing to maintain creamy smooth texture
- New dedicated section on troubleshooting
- More essays from manufacturers
- More formulation guidance
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. Presented in an A-Z encyclopedic format with 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.
Readership
Who will benefit from owning this volume: engineers, product developers, plant managers, marketing specialists, quality control specialist in the ice cream, frozen dessert, dairy food products and ingredients (e.g., emulsifier) industries, as well as in dip shops and equipment and service suppliers to the ice cream industry.
PUBLISHERS NOTE: Managers, suppliers, marketers, and plant technologists.
This is a great book for clients, customers and trainees.
Ask about quantity discounts beginning with 5 or more copies.
Please contact Susan Farmer sfarmer@destechpub.com
