Ice cream times Jan Feb 2014

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Vol. 01, Issue 03, Jan. - Feb., 2014, Rs. 20/-

Magnum Ice Creams will be available pan India S

oon, consumers will get a taste of the world’s largest stick ice-cream at their nearest modern-trade or highend grocery store. Hindustan Unilever Ltd (HUL), India’s largest fast-moving consumer

goods company (FMCG), proposes to roll out its Magnum brand ice-creams, currently available only in Chennai, across the country.

R Sridhar, chief financial officer of HUL, told the roll-out would happen this year. However,

Vadilal emerged country’s most trusted ice cream brand for the second time in a row

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adilal Industries Ltd., India’s second biggest ice-cream manufacturer, has emerged as the country’s most trusted ice cream brand for the second time in a row, according to The Brand Trust Report–2014.

Kwality Walls was ranked second in the list of top ice-cream brands.

The report, published after a pan-India study by Trust Research Advisory, a research organization dedicated to understanding and simplifying concepts related to Trust, said Vadilal has maintained its number one position as the most trusted ice cream brand.

This year’s research was conducted among

2,500 ‘influencer’ respondents across 16 cities. The study generated nearly 3 million data-points and 19,000 brands.

The report is a result of more than 15,000 hours of fieldwork conducted across 16 Indian cities between July and November 2013, resulting in nearly 20,000 unique brands.

Rajesh Gandhi, Managing Director, Vadilal Industries, said the brand is the oldest and indigenous ice cream brand in India. Started in a small shop in the old city area of Ahmedabad in 1926, it has now emerged as the second biggest ice cream player in India, with a turnover of Rs 550 crore.

Vadilal has the largest range of ice creams in the country with 150 plus flavours, sold in a variety of more than 300 packs and forms. The range includes cones, candies, bars, ice-lollies, small cups, big cups, family packs, and economy packs. It offers something for all tastes, preferences and budgets, he said.

he didn’t indicate a specific timeline.

Magnum, a key brand in Unilever’s global ice-cream portfolio, accounts for two per cent of the Anglo-Dutch company’s revenue. In India, it is positioned as a premium product,

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priced at about Rs 75 a stick. Despite the fact that it is priced well above regular icecream sticks (Rs 5-50), Sridhar says, “The response to Magnum has been good in the Chennai market so far.” Magnum is available in modern-trade, high-end grocery stores and supermarkets, as well as HUL’s Swirls icecream parlours in Chennai. The brand was launched in Chennai in April 2013.

FMCG analysts, however, say the road ahead for Magnum might not be easy, considering the presence of well-established and competitive companies, such as Amul, Mother Dairy and Vadilal in the Rs 2,000-crore ice-cream market in India.

Unilever is the world’s largest ice-cream maker, with products such as Cornetto, Breyers and Ben & Jerry’s being retailed under its Heartbrand range. In India, the company’s products are available under the Kwality Walls range.

Amul, which accounts for 40-45 per cent of the organised ice cream market in India, has managed to maintain its lead over rivals, owing to aggressive pricing, distribution and launches. Analysts say Magnum’s roll-out is expected to trigger a spate of launches in the premium ice cream market.

I ce Cream Times - Jan.-Feb. - 2014

News

Ice cream and beer- whiz pairing by BlueBird W

hen walking in Bluebird, the first thing that you notice is an increase in temperature of about 20 degrees. Depending on your cardiovascular rate – did you bus or bicycle? – this feels either cozy or saunalike. This cloud of heat primes customers to indulge in cold brews and frozen dairy.

Brewery, is one of many refuges on Capitol Hill where passersby can find warmth, caffeine, and alcohol. But Bluebird offers one thing that many of its competitors lack: ice cream.

The ice cream flavors are very innovative which CB’s Peanut Butter (full and textured), Olympia Marionberry (as good as it sounds), and the Marshawn Lynchsaluting BEASTMODE!, made with real, melted-down Skittles. For cinnamoncraving readers, you can’t do any better than Snickerdoodle or its coconut milkbased vegan twin, horchata.

“The idea with the ice cream flavors was to play off what’s local,” said Josh Reynolds, the owner of Bluebird. “One example is our Elysian Stout ice cream flavor. The beer for that is brewed literally on the other side of the wall that our building shares with Elysian Brewery.”

Reynolds explained that when he opened the shop in the summer of 2009, the Great Recession had pushed rental prices on the Hill down low enough to allow his “shoestring operation” to gain a foothold.

“Although it seemed crazy to open a

business, I figured that ice cream was a happy product, which people needed during that sort of time. While they might not be able to afford going out to dinner with the whole family, they might be able to go out for ice cream instead.”

Since then, Bluebird expanded its locations into Fremont and Greenlake, and added beer and soda pop to its catalogue of homemade treats. According to Reynolds, the germ for Bluebird Brewery originated from the paucity of desserts next door at Elysian Brewing. “Elysian didn’t have a dessert menu,” said Reynolds, “but the waitresses there suggested that people go next door to Bluebird where ‘they make an ice cream out of our beer.’” To sweeten the pot, Bluebird added stout floats and a variety of scarce and expensive dessert beers to its menu. “One evening, a high school friend and I were talking about this, and he remarked, ‘You should just brew this stuff yourself.’ And, thus, Bluebird Brewery was born.” The current tap at their Capitol Hill store is just as local as the ice cream, including a stout made with Theo’s Chocolate.

While the beer is made in Greenlake, the smorgasbord of ice cream flavors continue to originate on the Hill. About six feet behind the front counter, there’s a boxy, nondescript machine that looks like it might be a miniature dishwasher or water heater. That’s the ice cream maker, explained my barista, John, and it runs

about 10 hours per day, mixing, aerating, and chilling a pre-mixed dairy base. “We run it like way, way hard, beyond what it’s meant to be run at,” he said. “There was a guy who came to do maintenance on it, and he was just like, ‘You’re using it how much?’”

“People often remark that beer and ice cream is a weird combo,” said Reynolds.

“Here is how I think of it: Bluebird is a modern, Northwest spin on the traditional soda fountain.” In his quest to m e rg e

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elitist booze with old-timey sweets, Reynolds has combined local sourcing from businesses like Elysian Brewing and Café Vita with a maniacal insistence on “doing it yourself.” The result is a sweettoothed Seattle classic that combines familiar neighborhood influences into a flavor that is uniquely its own.

I ce Cream Times - Jan.-Feb. - 2014

News

Graeter’s bring in gelato, lower-sugar ice cream

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ut the latest change is more radical for the 144-year-old Cincinnati ice cream company. Graeter are adding two new lines of frozen products: lowerfat gelato and lower-sugar “A Little Less Indulgent” ice cream.

That’s big news for a company that has capitalized on its super-premium, highbutterfat, creamy ice cream and gained a national reputation for it.“This is the biggest product change we’ve made since Grandpa added chocolate chips back in the ’50s,” said Graeter’s president Rich Graeter.

Gelato is an Italian ice cream that’s different from the product Americans are familiar with in two ways. It’s made in a way that introduces very little air, so it’s denser and creamier, and its first ingredient is milk, not cream, so it’s lower-fat. A gelato machine is the same as the traditional French pot machines that Graeter’s uses to make one batch of ice cream at a time. So Graeter’s is using those same machines to make an ice cream with a different, lower-fat formulation. And they’ve added filled truffle candies to their first few flavors: caramel truffle, hazelnut truffle, vanilla with milk chocolate truffles, and dark chocolate truffle.

The gelato’s butterfat content is about 8%, as opposed to Graeter’s traditional ice cream at 16-18%.

“I always thought of gelato as something you eat in Italy,” said Graeter. “Made in the back, served in the front. But in the last few years, it’s become popular here sold in pints. If the American public is interested in gelato, we figured we could supply it.”

The “A Little Less Indulgent” line features ice cream that has 25% fewer calories, 25% less fat and 50% less sugar. It uses crystalline fructose, which has a lower glycemic index than regular sugar, and monk fruit extract, the latest in natural sweeteners. There’s no saccharin or aspartame.

The intent for this ice cream is to reduce glycemic index, and subsequent sugar spikes. It is about 10% butterfat. It is offered in Madagascar vanilla bean, chocolate chip and mint chocolate chip.

Rich Graeter scooped up the new “A Little Less Indulgent” flavors and gave them to me alongside scoops of their full-sugar and fullfat counterparts. The Little Less Indulgent plain vanilla was easy to pick out, though its sweetness was very close to sugar, with just a slight aftertaste.

With the chocolate chip and especially the mint chocolate chip, it was harder to tell the difference, and it was mostly by its mouthfeel – just slightly less rich – than by flavor or sweetness. The sugar-free chocolate chips tasted just about the same as normal Graeter’s chips. I would order the mint chocolate chip.

The gelato was excellent. One of the hallmarks of Italian gelato is intense flavors, and these have been made with flavor pastes from Italy. My favorite was the hazelnut – beautifully toasty and nutty, studded with truffles that are more crunchy than a typical Graeter’s chip. The chocolate is quite intense, and the caramel is a beautiful caramel flavor – deeper than the caramel in the regular ice cream. That hazelnut would be pretty awesome with bittersweet sauce.

TAMIL NADU GETS MINIMELTS ICE CREAM TREAT

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he Us Brand MiniMelts just entered Tamil Nadu market with its nonsticky marble-like ice-cream.

MiniMelts is claimed to be the coldest ice-cream in the world, the brand opened its latest outlet partnering with Bangalorebased HoneyBee Amusements, its only franchisee in India as well as eight other nations. MiniMelts aims to tap some other major cities in initial six months of the following year.

According to Syed Salim, Chairman, HoneyBee, “The target is to sell at least 15 tons of the product in Chennai and Tamil Nadu in coming three months. With pushcarts and kiosks having the product for sale, a ‘MiniMelts cafe’ concept would include the sale of the ice cream with coffee and snacks.”

It is this year that the ice cream manufacturing brand, running since two decades, entered India.

With Karnataka being its first target, the company has its stores in Mysore, Bangalore and Chennai. It is searching for franchise partners in Sri Lanka and Bangladesh, apart from Gujarat, Kerala, Maharashtra, Chattisgarh and NCR in India.

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I ce Cream Times - Jan.-Feb. - 2014

News

Capture the imagination

by Italian ice-cream

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ellingen Gelato opened in the inner west suburb of Rozelle, Sydney this January. Robert Seles, Bellingen Gelato owner, made the move after winning a host of industry awards over the last few years and spotting a gap in the Sydney market.

“I decided to expand and open a shop in Sydney after a couple of things happened.

Firstly, we won the top prize for our Plum Sorbet at the 2012 Brisbane Food and Wine Show and secondly, my son Danny became interested in getting involved in the business.

“Danny lives in Sydney, so it made sense to take advantage of the bigger population and access that market,” Robert said.

Keeping the ‘Bellingen’ name was an integral part of the marketing and branding

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Carpigiani batch freezer, and this was when he began his love of combining good Italian coffee with authentic Italian gelato.

However, it wasn’t until Robert left the city smoke for the fresh country air, that creating and making gelato became front and centre.

“Although I have been making gelato since the late 80s, it really became my focus in Bellingen.

approach, and additionally helps forge a relationship with the country to the city.

Robert Seles came Bellingen in 2006 after he had run the successful and well-known Badde Manners Café in Glebe, Sydney. At Badde Manners, Robert purchased an old Italian

Make your ice cream fizzy with this offbeat but delicious trick.

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How to carbonate your ice cream

reaming of heaven…..Fizzy, sparkling ice cream that bursts with bubbles of flavor as it melts on your tongue. If you thought the effervescent joy of carbonation was only suited for soda, you might want to think again.

And better yet, carbonated ice cream is something you can make at home. All you’ll need is a carton of ice cream, a supply of dry ice and the right container.

Here’s what to do: begin by placing your carton of ice cream (make sure the carton is a paper one) and dry ice into the container.

Next, seal the container and wait. The longer you wait, the more pronounced the fizzy effect will be, since it allows more time for the carbon dioxide from the dry ice to infiltrate the carton. That’s pretty much it.

After a sufficient amount of time has passed, take the ice cream out and give it a few more minutes to thaw slightly — it’ll probably be a little too cold to eat at first because of the dry ice.

Pressure generated within the container should push the carbon dioxide from the dry ice through the paper carton, ultimately carbonating the ice cream. Eating the fizzy cold creaminess is likely to be a food sensation unlike any you have experienced

before. As the ice cream melts on your tongue, expect bursts of flavor and a bubbly pressure in your mouth.

The flavor of the ice cream might also be altered slightly. Carbonic acid, formed when the carbon dioxide mixes with water in the ice cream, could be a byproduct of the process. The added acidity will give your ice cream a tangy, citrus-like flavor, so it might be better to try this technique with a fruity-flavored ice cream, depending on your palate.

The only real trick is to find the right container. One that is sealed too tightly is likely to build up pressure and explode, much like what happens when you shake up a carbonated beverage. So pick a container with small holes that will let out some of that pressure and avoid catastrophe.

The best part of the process is that you don’t have to stop at ice cream. You can carbonate almost anything using this method, so long as it has enough liquid content. Try it with fruit (e.g., fizzy oranges, grapefruits or, better yet, coconuts!), marshmallows, jelly beans, etc.

You can even try carbonating your coffee, so long as the coffee is in a paper cup.

Just imagine all the ways this could burst your culinary bubble. Go ahead, give it a try!

I ce Cream Times - Jan.-Feb. - 2014

News

L.A. shop downtown for Big Gay Ice Cream to open

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ello, Speculoos soft-serve, Salty Pimp chocolate-dipped ice cream cones, Newyorkina paletas and ginger-curry milkshakes , the L.A people are gonna get all this as New York’s Big Gay Ice Cream is opening shop in downtown Los Angeles

on 9th Street, it’s in the burgeoning neighborhood that now centers around the newly opened Ace Hotel on Broadway.

Quint and Petroff, who have two stores in Manhattan, have finalized the lease on what was formerly Anson’s Eatery, a sandwich shop that moved down the street.

The 1,500-squarefoot store -- the biggest Big Gay Ice Cream yet -- will be designed by L.A.based David Hertz FAIA and the Studio of Environmental Architecture.

(Expect some unicorns as part of the design.)

Downtown has such a great feel and it isn’t as different from New York as going to Venice or even West Hollywood and If you’re going to move to L.A. from New York, this is the baby-step way to do it.

this spring.

After two successful Los Angeles pop-ups in the Big Gay Ice Cream truck, which drew throngs of fans, owners Douglas Quint and Bryan Petroff are opening their first ice cream parlor outside of New York. Located

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Meanwhile, their L.A. pop-ups proved highly successful, and in a once-fairly desolate part of downtown, the raved-about restaurant Alma opened and, more recently, Swedish fashion line Acne’s U.S. flagship. Across the street from the Big Gay Ice Cream space is a new Aesop skincare boutique.

On the Big Gay menu will be signature items such as the Bea Arthur cone (vanilla soft serve, dulce de leche and crushed Nilla wafers) and Mermaid sundae (vanilla soft serve with key lime curd, crushed graham crackers and whipped cream), as well as offerings exclusive to the L.A. shop featuring local ingredients. In New York, Ronnybrook Farm provides Big Gay Ice Cream’s dairy, and in L.A., Southern California’s Rockview Farms will be the provider.

I ce Cream Times - Jan.-Feb. - 2014

News

Merrick Davis makes a fascinating winning ice cream flavor

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ow to grab the interest of future culinary masters? Hold an ice cream-creation contest, for which the winner gets a year’s worth of free ice cream. That’s what the Buell Children’s Museum and Cold Stone Creamery did in Pueblo last fall as part of the museum’s Math Carnival exhibition. Kids had the mathematical mind-boggling decision of how to combine 63 kinds of ice creams and mix-ins. “We had nearly 300 entries,” says Donna Stinchcomb, curator of the Buell Children’s Museum. “The kids’ creativity really shined in the delicious combinations and names they came up with. It was a tough, tough choice to pick just one winner.”

And that winner? Three-year-old Merrick Davis of Colorado Springs, who concocted a mix of Cold Stone’s

handmade chocolate ice cream, banana, almonds and peanut butter, served in a waffle bowl and topped with whipped cream. When Merrick’s mom, Heather Davis, asked what type of things he’d put in chocolate ice cream, his favorite flavor, Merrick started listing ingredients from his dietary staple, peanut butter and banana sandwiches, and then added one of his mom’s favorite snacks, almonds. “It is kind of a random ingredient for a three-yearold to like, but he must have gotten the idea because I often snack on them,” she says.

Merrick came up with the name Mad Monkey for his creation, not only because he shares a love of bananas with the primate, but his initials happen to be M.A.D, which also serves as his nickname.

Merrick’s ice cream will be featured at Pueblo’s Cold Stone, located at 4200 North Freeway Road in the Eagleridge Shopping Center, for the next five months; the Buell is asking guests to draw their own version of a “mad monkey,” which will be placed in the Flying Monkey display that’s part of the museum’s current exhibit, Off to See the Wizards: Art & Science.

Museum visitors will get a Cold Stone Creamery coupon for the next few months; Cold Stone Creamery customers will receive a discount coupon for the Buell good through May 31.

The Buell Children’s Museum is open Tuesday, Thursday, Friday and Saturday from 11 a.m. to 4 p.m., and Wednesday from 9 a.m. to 4 p.m.

Admission is $3 children/military, $4 for adults, and Arts Center members are always free.

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Yuengling’s Ice Cream returns to local freezers

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he company announced the return of the ice cream in September and had expected to begin production in March. But the response was so enthusiastic that the company pushed up production.

The first batches of Yuengling’s Ice Cream came off the production line more than a month earlier than anticipated. The ice cream is expected to be available locally by midFebruary.

It’s been overwhelming. We’ve gotten twice the amount of inquiries from stores and customers with this announcement. The consumer demand is what’s really making us happy.

Everyone’s excited and that makes us excited,” said Yuengling, president.

The Yuengling name might be best known for lager, porter and ale. But the ice cream is a family-friendly product.

It’s available in 10 flavors – and “beer” isn’t one of them. Yuengling enthusiasts will be able to buy Black and Tan ice cream, which is described as “a swirl of rich Belgian chocolate ice cream and salty caramel ice cream.”

The ice cream is returning to grocery store freezers in the mid-Atlantic region after a 28-year hiatus.

In 1920, Frank Yuengling added the product to supplement the brewery’s income during Prohibition. The ice cream was available for 65 years, until 1985, when Frederick “Fritz” Yuengling, Frank Yuengling’s son, stepped down as president.

The ice cream is made with allnatural ingredients and locally sourced in Pennsylvania. Leiby’s Dairy in Tamaqua, Pa., will be producing the ice cream with an initial run of 100,000 quarts. The ice cream will cost between $5.49 and $5.99 per quart.

The iconic Pennsylvania product will be available at Acme, Weis and select independent grocery stores in Pennsylvania, Maryland, Delaware, New Jersey, New York and West Virginia. A searchable store locator will be available on the Yuengling’s Ice Cream website later this month.

I ce Cream Times - Jan.-Feb. - 2014

Exclusive Interview

Indian Ice Cream Segment Is Very Promising For Us production and distribution of cones. To help our customers and all cone producers we often conduct seminars where we talk about these challenges and give recommendations on how to overcome them. In the last 6 years we have done several of these seminars and have received a very positive feedback as well.

Growth in the sales of our baking plants will depend a lot upon improving the awareness of cone quality and also on the demand of new types of products from the market.

Indian ice cream industry has just started innovating via cones but do you see that ice cream companies are experimenting the way developed world does?

Raghav Gupta Director Yes I do believe that Kanchan Metals P Ltd companies in India are Kolkata opening up to the concepts of the Western market. It Please brief us about your sugar cone is a gradual process and will be fuelled machines for the Indian Ice Cream by demand. In the next couple of years segment? definitely some new products will be We represent company WALTERWERK launched in the market. We are always from Germany and have been selling promoting new concepts to customers and their sugar cone baking plants for the last always lay emphasis on showing them new 6 years in India. WALTERWERK is the product ideas which are being adopted in world leader in production of sugar cone countries outside India. baking plants and all leading ice cream producers the world over who sell cone What are the different type of cones your ice creams either own WALTER machines machines are capable of making? or buy cones that are made on WALTER We are capable of making all types of rolled lines. The experience that WALTER brings sugar cones. The cones can be varied in to the table is unparalleled and dates back length to achieve a visible differentiation to more than 50 years ago, when they and also facilitate the creation of a delivered their first sugar cone baking different product category. Other product line. In India as well we have an excellent differentiation that customers can consider market share with machines coming into include: multi coloured cones, cones with the country every year. WALTER’s latest a natural top as opposed to a flat rim which product innovation - The IC series is are mainly used in ice cream parlors, cones testimony to WALTER’s philosophy of with seeds and nuts etc.. Other product staying ahead with innovation. This new variants that are very popular outside development has been very fruitful and India include: Monaka wafers, Wafer has gained wide acceptance by the world sandwiches, Wafer cups and many more. market. The major benefits of this new All these can be made on WALTER lines. series are passed on to the producer by means of reduced cost of production due Do you also give RnD support to you to increased efficiency in high speed cone customers to experiment and innovate baking. We offer baking plants that start new types of cones for their ice creams? from a production capacity of 2940 pieces Yes and this is very important as well per hour and go up to 18500 pieces per since customers are always interested in hour. knowing more about different product possibilities. At WALTER there is a team How do you look at Indian Ice Cream of experts who can guide customers on segment for the growth of your cones improving their existing product as well as business? developing new ones with the use of key The Indian Ice cream segment is very ingredients. This knowledge comes from promising for us because of the huge years of experience on the field, working numbers. However there are a lot of with different countries and meeting the challenges that cone producers are facing demands of different markets in the world especially on certain aspects of cone where WALTER lines are being operated.

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Ice cream firm perplexed by E coli recall

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ce cream maker Deep South has issued a precautionary recall of a batch of its produce after E coli was found in the company’s factory.The recall comes despite none of its products testing positive for the bacteria. .None of the company’s ice cream had tested positive for E coli and the voluntary recall was issued three days before Fonterra also issued a recall on a batch of Anchor and Pams cream that was contaminated with E coli.

Deep South did not buy cream from Fonterra or share any processing sites or equipment.

However, Ministry for Primary Industries (MPI) had suggested Deep South carry out the voluntary recall because of Fonterra’s recent contamination issues, which had affected the dairy industry.

The voluntary recall would probably have an impact on the company’s market reputation, which is causing a situation that doesn’t need to occur because we know our product is safe.

Further testing had cleared all of the company’s ice cream. E coli contaminations were rare and had not happened before at Deep South.

I ce Cream Times - Jan.-Feb. - 2014

News

Wheyhey ice cream comes in from the cold

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he high protein, low fat ice cream brand - Wheyhey is all about fun.

It is championed by supermodel David Gandy, is a regular treat in the live

lounge of the music event V Festival, and part of boyband One Direction’s staple diet.

But the fitness fanatic founders have put in some hard yards for the desired result.

Based in Richmond, south-west London, physiology graduates Greg Duggan and Damien Kennedy have just shipped 100,000 tubs to luxury gyms and high-end supermarkets in the Middle East – their first order to the region. The ice cream is made of whey, a high protein by-product of the

cheese process, and natural sugar xylitol that has no insulin response and is recommended by dentists.

There is a massive issue with large frozen food companies who go heavy on the high fructose corn syrup which is cheap to manufacture, reduces fat and maintains taste, but is the main driver of type two diabetes,” said Kennedy. This is particularly prevalent in the Middle East, where 25pc of the population are obese.

With a plan to make a tasty but nutritious exercise supplement, the production journey started a year ago in Duggan’s flat with an ice cream maker, a freezer and a copy of The 22 immutable laws of marketing.

But despite a tasty prototype which was approved by friends and family alike, the major hurdle was mass production.

“We met resistance from over 50 manufacturers who felt a truly healthy ice cream was impossible to make,” said Duggan. “The ice cream industry is very traditional and the consensus was you needed full cream and full fat and full sugar to produce a brand the manufacturers wanted to be associated with.

The nutritious new product is a twitter hit. It is loved by many and especially the health conscious one. The company doing great and great future.

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Germans love for the Bulgarian bio-ice cream

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ulgarian bio-ice cream made from real milk, without preservatives and stabilizers, became a hit in Germany.

Queues of Germans were seen at the largest agricultural fair in the world titled Green Week and held in Berlinto try the Bulgarian icy temptation. Bulgaria participates on the Green Week by 15 manufacturers who present their red and white wines, sausages, cheese, chutney and cosmetic products based on rose oil.

Within the Bulgarian stand there is also a restaurant serving Bulgarian specialties.

I ce Cream Times - Jan.-Feb. - 2014

Company Profile

Innovation at its best @ Micron -A Profile

“Micron Industries Private Limited” a Navi Mumbai based Company (formerly known as “Micron Engineering Group”) originated from the name of the partnership firm who commenced business in the year 1999. The Company operates from one location in Navi Mumbai. India The Directors of the Company Mr. Mahesh R. Padhye, Mr. Mahendra M. Kakade, Mr. K. Shyju, and Mr. Sopan D. Gaikwad are professionally qualified Engineers with experiences of over 15-20 years. They are specialized to their role in the organization and form a strong Unit in the Board of the Company.

CNC Machineries are installed to aid the Manufacturing Facility. At present the Company operates at 80 percent of the installed capacity. “With this capacity we serve the Indian and the market for nearby Asian countries. These Machineries ensures timely completion of production targets and enables the Company to maintain its lead in quality output” Said by its Director.

Micron offers a wide variety of Processing & Packaging Equipments and provides a comprehensive after Sales, Annual maintenance services & Support are always associated with any sales made by the company. It has a wide and diversified experience in the manufacture of various equipments relating to the following:

Automatic stickline Machine

Yogurt / Dahi Cup Filling Machine

High Pressure Homogeniser For Dairy, Ice-cream & Food Industry Cup Filling & Sealing Machineries For Packaging of Curd, Yoghurt, Jams, Cheese, Butter, etc.

FLOW WRAPPING MACHINES. For Packaging of Ice cream Candy, Chocolate Bars, Biscuits etc.

After the success of the above products, Micron entered into manufacturing Ice Cream Cup & Cone Filling Machines. And for last Four years got a very good response from the market and sold around 100 machines in span of 3-4 years.

Group has a passion for continuous development of the company. Micron Decided to take a difficult task which no INDIAN manufacturer had ever thought about previously, AUTOMATIC ROTARY STICK LINE. Micron decided to develop the machine for small scale manufactures at a very competitive pricing. After a struggle of More than a year, Micron team lead by, Mahesh R. Padhye along with his partners got succeeded in the task. They made 1st of its kind fully made in INDIA Rotary Automatic Stick Line.

The machine has been running successfully at, Frosty Ice Cream. Kolhapur. This is one the millstones Micron has achieved in the ice cream segment.

Homogeniser

Ice-Cream Cup & Cone Filling Machine

Micron Industries Pvt. Ltd. Address : R-710, TTC Industrial Area MIDC, Rabale, Navi Mumbai 400 701, India. Tel.: +91 - 22-67164242.

Email: sales@micronind.com

Website: www.micronind.com

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I ce Cream Times - Jan.-Feb. - 2014

High Quality

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Manufacturing High Quality Ice Cream with High Overrun Ice cream is a very common and loved dessert and snack around the world. Eating ice cream is perceived as a pleasure and a luxury treat. However, the full pleasure of eating ice cream requires a smooth and creamy product throughout the entire shelf-life. However, not only recipe and processing parameters influence the product quality as experienced by the consumer. Also during transportation and storage of the ice cream from the factory via the shop to the consumer - a high risk of applying heat-shock with concomitant quality loss exists.

What is an ice cream?

Ice cream is a complex system of foam, containing a gas (air) dispersed as small cells in a partially frozen continuous phase. In the continuous phase fat is dispersed as an inner phase in an emulsion, where the milk solids and stabilizers are in a colloidal solution and sugar and salts form a true solution.

The importance of air in ice cream Air is an important component in ice cream affecting the physical and sensory properties as well as the storage stability. Ice cream normally has around 100 % overrun meaning that the air makes up 50 % of the ice cream volume. The amount of air incorporated into the mix influences the sensory attributes of the ice cream. If a lower amount of air is applied, the esulting ice cream is dense, heavy and more cold eating. If a higher amount is used, the texture is lighter, creamier and more warm eating.

Producing ice cream with a high overrun Production of ice cream with high overrun is an interesting tool for cost saving. However, the perceived quality by the consumer has to be kept in mind. The sensory attributes such as creaminess and smoothness as well as resistance to shrinkage and melting cannot be compromised as these properties are very closely linked to consumer preferences.

Creaminess as well as melting resistance is related to the distribution of air cells in the product. A more uniform air cell distribution in the ice cream results in a creamier and slower melting ice cream. Emulsifiers like mono- and diglycerides are well known for their positive influence in this respect.

The effects of emulsifiers Production of ice cream with high overrun means, other things being equal, that the cell walls around the air cells are thinner and weaker. It is therefore at high risk production of very high overrun ice cream takes place.

However, by choosing the right emulsifiers and stabilizers it is possible to manufacture an ice cream with high overrun which will still be perceived as a high quality ice cream.

Especially the emulsifier plays an important role: Emulsifiers are surface active ingredients due to their hydrophiliclipophilic properties.

Consequently, they place themselves in the interfacial layer between the fat/protein and water. The main functionality of emulsifiers in ice is to destabilize the fat globule

membrane covering the fat globules formed during homogenization of the ice cream mix.

During ageing the proteins covering the fat globule are replaced by emulsifiers. Hereby agglomeration and partially coalescence of the fat globules is facilitated. This is important for the structure formation and air cell distribution formed during whipping and freezing. Further emulsifiers are important for the stability of the formed air cells i.e. the strength of the air cell walls.

The main functions of the stabilizers are to:

Figure 1: 1-Monoglyceride (E471)

In short terms the functionality of the emulsifier in ice cream is seen as: • improved fat emulsification in the mix • controlled fat agglomeration and coalescence • facilitated air incorporation • improved dryness on extrusion • improved melting resistance • improved heat-shock stability • improved smoothness and creaminess Types of emulsifiers Mono- and diglycerides of fatty acids (E471) are the most commonly used emulsifier in ice cream. Mono- and diglycerides of fatty acids are produced by interesterification of glycerol and fat. The selection of fat determines the functional properties of the emulsifier.

The mono- and diglycerides can be further esterified with organic acids. For instance lactic acid is used for formation of E472b lactic acid esters of mono- and diglycerides of fatty acids, so called lactic acid esters.

Compared to mono-and diglycerides, lactic acid esters are more hydrophilic. Lactic acid esters are not commonly used in ice cream production. However, it has been found that it has a great influence on foam stability and texture when used in combination with mono- and diglycerides. This fact can be utilized in production of ice cream with high overrun.

The effect of stabilizers in an ice cream with high overrun As always in ice cream the emulsifiers for high overrun ice cream are used together with stabilizers. The stabilizers are hydrated and dispersed in water reducing the amount of free water in the ice cream mix. The stabilizers bind the water by means of hydrogen bonds or trap the water in a threedimensional network reducing the mobility of water resulting in an increased viscosity.

Figure 2: Lactic acid esters of mono- and diglycerides of fatty acids (E472b)

Figure 3.

Guar gum, locust bean gum and alginate are often used as stabilizers in ice cream.

• • • • •

increase the mix viscosity prevent whey separation (syneresis) improve the whipping properties improve the texture prevent ice crystal growth (during storage) • improve the melting resistance • regulate sensory properties The options when choosing stabilizers are far greater than in the case of emulsifiers.

Most countries allow the use of a wide range of stabilizers. The most commonly used stabilizers in ice cream are: • guar gum (E412) • locust bean gum (E410) • cellulose gum (E466)

• alginate (E401) • carrageenan (E407).

Manufacturing ice cream with 150 - 185 % overrun Palsgaard recently carried out a project with the aim of creating a solution for production of ice cream with overrun as high as 150 – 185 %. The quality in terms of sensory attributes, meltdown properties and storage stability should be comparable to standard ice cream. Ice creams with fat levels from 6 – 10% were included in the trials. Vegetable fat was used as fat source and whey powder and/or skim milk powder was used as milk solid non fat. The use of whey powder also meant that the protein level was low in

I ce Cream Times - Jan.-Feb. - 2014

High Quality Conclusion In conclusion it can be said that the ice cream factories now have a new cost cutting tool.

By slightly modifying their existing recipes e.g. by using Palsgaard® Lactem 410 together with Palsgaard® ExtruIce 260 they can produce an ice cream with high overrun while still keeping a creamy, smooth and full bodied texture and mouth- feel. As the product also has excellent storage stability the ice cream still satisfies the consumers.

The Author Hanne K. Ludvigsen is Product Manager, Ice Cream and Dairy Group with Palsgaard A/S in Juelsminde, Denmark

Figure 4. Melt-down curves of 6 % fat ice creams with 100 % and 185 % overrun.

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Sensory tests prove that the new table-top sweetener has a winning taste, whether as a sweetener for food or beverages.

Sweetness for coffee, cereals, yoghurt and co.

The Fruit Up® table-top sweetener is suitable for a variety of drinks and meals. It sweetens hot drinks like coffee and tea and disperses perfectly in them. Furthermore, it can be drizzled over cornflakes, cereals, and yoghurt, or spread on the breakfast toast. Desserts such as pancakes, muffins or pudding can be sweetened with Fruit Up® as well as sauces and salad dressings.

Manufacturers can indicate the many uses on the label.

Cost-effective Alternative to Table-top Sweetener Fruit Up® is a natural alternative in the highly competitive sweetener segment and is made entirely of fruit. This is done through a complete physical production process, utilizing no chemicals or additives, and without enzymatic treatment. Its sweetening intensity is almost identical to the sweetness of sucrose, relating to the dry matter basis. Fruit Up® is non- llergenic, free of gluten and GMO and kosher.

Different versions available New to the German manufacturer’s portfolio is Fruit Up® in a table-top sweetener version. Its consistency is similar to that of syrup. Manufacturers can choose between a clear and colorless Figure 5. Melt-down tests variant on the one hand, and a golden brown one on the other hand, whose color the some of the trials. The ice cream was Using lactic acid esters produced in our pilot plant by means of a The addition of the lactic acid ester of appears like honey. So far, the company HTST unit combined with a continuous mono- and diglycerides to the recipe had a had developed Fruit Up® exclusively as freezer. After hardening the ice creams were tremendous effect on both processing and sweetener which manufacturers could use transferred to a storage freezer at - 8°C. melting as well as sensory qualities of the ice in their food and beverage formulations, For evaluation of the storage stability heat- cream. Adding Lactem facilitates production but could not offer as a consumer product. shock tests were carried out by increasing of high overrun ice cream with an excellent “With the new table-top sweetener Fruit the temperature to -10°C for 4 days after and stable structure. Furthermore, it enhances Up®, manufacturers can bring a cost which the ice creams were transferred back the sensory properties by creating a creamy effective alternative to sweeteners such into the storage freezer. Sensory properties as and full bodied ice cream even in ice creams as sugar, honey, and agave on the market. well as melt-down properties were evaluated with 6 % fat. Even high overrun ice cream Since Fruit Up® is all natural and made for samples without and with exposure to exposed to heat-shock had a creamy and entirely from fruits, it also meets the heatshock. The melt- down properties were smooth mouth- eel without iciness. The high current consumer demands,” Peter Naylor, PUB_Prova India_154x100mm_2.pdf 1 7/31/2013 12:37:21 PM analysed at a controlled temperature of 25°C overrun ice creams were softer but still melted WILD’s Director of Strategic Business over 90 minutes. slower compared to a standard ice cream.

Development, points out the benefits.

High shear benefits In order to obtain an ice cream with high overrun and a homogeneous air cell distribution it was necessary to apply higher shear in the freezer i.e. the dasher speed in the continuous freezer was increased. Higher shear also means higher degree of churning out in the freezer and hence stronger air cell walls and higher stability of the created ice cream structure. This was also confirmedC in the melt-down and heat-shock tests. Figure 4 shows the melt down curves of 6% fatMice creams with 185% overrun. Results for J ice cream stored at constant temperatures as CM well as heat-shocked ice cream are shown.

For comparison also melting properties of a MJ 6 % fat ice cream with 100 % overrun are included. Both ice creams are stabilized CJ with Palsgaard® ExtruIce 260. Palsgaard® Lactem 410 was further added to the CMJ high overrun ice cream.

N From figure 4 it can be seen that only 4 % if the 100 % overrun ice cream stored at constant temperature had melted. If this ice cream was exposed to heat-shock 6 % of the ice cream was melted during the 90 min. test period. The ice creams with 185% overrun were very stable and no drips from either of the ice creams were noticed during the meltdown tests. Shrinkage wasn’t observed in any of the samples.

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I ce Cream Times - Jan.-Feb. - 2014

Food Colours

10 Factors Affecting Color in Ice Creams

What needs to be considered when coloring ice cream?

Color is almost always added to frozen desserts to enhance the visual appeal of the finished product. In some instances, no additional color may be necessary or desirable (for example, when using pure vanilla extract, cocoa powder, fruits or egg yolk solids). In any case, the color of the finished product must be compatible with the dominant flavor of the product.

It is important to note that color can be lightened by factors that increase the number of particles that reflect light. Those factors include increasing overrun and reduction in air bubble size, increased levels of naturally occurring casein micelles and decreasing the size of fat globules. Beyond color due to mix ingredients (milk fat, casein micelles, vanilla, egg yolk solids, cocoa and others) and colors added

from inclusions (fruit, fruit juices and the like), exempt colors (so-called “natural”) and non exempted (artificial) colors can be added to frozen desserts. As long as the colors are generally recognized as safe (or GRAS), this is allowable. Color is affected by the following factors: Amount and type of color It is obvious that adding more or less color can be critical to sensory appeal. In addition, whether a color is natural or artificial can affect color stability and, ultimately the color of the finished product across its shelf life. Unlike many exempt colors, non-exempt ones yield extremely accurate, precise and stable colors.

Color and composition of mix Variables in the levels of fat, total solids, type

of milk-solids-not-fat, specific ingredients and others can affect the color of any given mix.

Ingredient selection The color of mix ingredients themselves (for example, egg yolk) can alter the color of any mix. In addition, the nature of the color (the color extract) and the nature of the mix can cause color variability. Processing. Hightemperature treatment of ingredients or the mix itself can darken the mix and thus detract from the shade and brightness imparted by any given color.

Marketing needs. Market requirements can dictate particular amounts, shades and types of colors used. Ice cream processors must take care to select the proper amount and type of colorant to add to meet market expectations for any given flavor.

Regulatory limitations The use of colors must be restricted to those that are GRAS or be an approved food additive. Finished weights. As the amount of air is increased and air cell sizes are reduced, the finished product will lighten in color. This means that the level and/or type of added color might have to be increased or modified to provide the exact color desired.

Color stability Typically, artificial colors (non-exempt colors) are most stable, although when bleached, they tend to lose color completely. Natural colors or extracts used as sources of color are typically labile to physical and chemical processes. These can include oxidation/reduction reactions, pH changes, microbiological growth, heat-induced changes and exposure to light.

Uneven color When color is added at the flavor tank or via injection of inclusions, streaking and “bleeding” across the frozen dessert can occur.

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This is unsightly and may not reflect the true nature of the product. If bleeding becomes excessive, the final product may fail to show discrete separation of an inclusion and the mix.

Also, mottling can be produced when streams of product from two or more freezers are blended before packaging, due to variation in the color of the mix or in the level of overrun.

The effect of such variations can be avoided by use of an in-line mixer that thoroughly blends the multiple streams.

Unnatural Unnatural color is any color that may not be compatible, with the characterizing flavor. For example, dark gray or dark red may be deemed “unnatural” if the frozen dessert is meant to be a strawberry-type product requiring more bright red color. Whatever type or level of color is used in whatever mix, color plays an important role in the perception of flavor. Any compromise on color puts both visual appeal and flavor at risk.

Thus, care in selection of the right amount and type of color is critical to success.

I ce Cream Times - Jan.-Feb. - 2014

News

Food Forecast 2014 Beneo

Energy Management There is a definite sense that with the rapid economic growth that many Asian economies are experiencing come more hectic lifestyles for Asians. Many people in this region are working longer hours and left with less time to prepare balanced meals.

Faced with the classic symptoms of mental fatigue and energy-drain, many Asians are increasingly dependent on ‘short-fix’ stimulants such as coffee and caffeinated energy shot-style beverages. In 2014, we expect to see more food manufacturers respond to this situation by offering convenient “slow energy” products with alternative carbohydrate ingredients, which help to boost energy in a balanced and longer-lasting way and improve metabolic balance.

BENEO’s Palatinose™ is the only low glycaemic carbohydrate that is fully, yet slowly digestible. This means that Palatinose™ can provide consumers with balanced, longer-lasting energy in the form of glucose. The ingredient’s technological and nutritional properties make it especially versatile for convenience food applications, ranging from breakfast muffins to energy drinks and even confectionery. It provides balanced energy for increasingly hectic lifestyles whilst contributing to healthy nutrition.

Fibre enrichment New product launches with ‘added fibre’ claims increased in 20132. This can be accredited to a growing consumer awareness of the benefits of fibre, which is heavily associated with digestive health and overall well-being. Whilst only 51 percent of Asian consumers surveyed by BENEO in 2013 purported consuming the recommended

Keep snacks crisp and fresh ... longer

Toothfriendly confectionery Consumer research conducted by Datamonitor1 shows that globally, 83 percent of all consumers see oral health as important to them. In Asia, as consumers are becoming increasingly aware of the detrimental effects of traditional sugars on dental health, demand for so called ‘toothfriendly’ sugar alternatives is growing. This is particularly true in markets like Thailand and Indonesia, where according to Euromonitor research, some 39 percent and 72 percent of consumers respectively are concerned about dental health.

1 Datamonitor (2010) Confectionery manufacturers can cater to this demand by replacing traditional sugars with BENEO’s Palatinose™. Palatinose™, as a toothfriendly functional carbohydrate, offers producers the opportunity to bring a health dimension to their confectionery ranges. The nutritional and technological benefits of Palatinose™ make it suitable for 2 use in toothfriendly products such as chewing gum and bubble gum, chocolate and chocolate lentils, chewy candies and jellies.

to innovative fibre-enriched applications tailored for the region. For example, growth in innovative beverages is expected among others in South East Asia, India and China5.

Ready-to-drink green tea preparations in particular have proved very popular in the region. Manufacturers may want to formulate ‘fibre enriched’ options to address the many health conscious consumers in this region by tapping on BENEO’s prebiotic fibres.

Asia’s food and beverage market continues to mature as manufacturers increasingly recognise the essential importance of high quality, functional food ingredients in products and respond to growing consumer demand. In fact, consumer awareness of the benefits of functional ingredients in food and beverage produce will fuel demand for a 2014 filled with new opportunities for food manufacturers. Trends such as energy management, oral health, and fibre enrichment will continue to shape Asia Pacific’s exciting food industry as it continues to develop throughout the year.

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s the year 2014 gets underway, BENEO APAC Managing Director Christian Philippsen looks ahead at what Asia’s food industry can expect for the year. He highlights what major food trends shaped the region’s food sector in 2013, and what is set to continue to influence the industry this year – putting in particular focus on energy management, oral health, and fibre enrichment.

amount, research shows that in certain Asian markets, for example Indonesia, a significant number of consumers are actively trying to increase their fibre intake.

Fibre enriched products can cover a wide variety of applications, including cereals, baked goods, dairy products and beverages. BENEO’s prebiotic fibres, inulin oligofructose, have successfully been incorporated into new and existing products to enhance fibre content in many products in the region.

Heading into 2014, manufacturers should consider functional, fibre enriched cereals as a potential growth market. The cereal market in Asian emerging economies is still in its infancy compared to more established markets such as Australia and New Zealand, but it is one that is expected to grow by an estimated five percent in both volume and value over the course of 20144.

Although traditional food stuffs will continue to represent a significant prospect for food manufacturers, the industry can also look

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I ce Cream Times - Jan.-Feb. - 2014

News

Irn-Bru unveil new ice cream in Scotland

S

cottish drinks giant Irn-Bru have announced the arrival of a new ice cream made exclusively from the soft drink at an official launch in Glasgow.

Irn-Bru, owned by AG Barr and the most popular drink in Scotland, announced the arrival of their new product in Glasgow’s George Square.

The company marked the occasion with a giant ice cube positioned in the square, with the ice creams locked inside it, handing out around a hundred free samples to the public at the launch as fans flocked from all over Glasgow. It marks a positive step shown by the firm, who opted to diversify after being inundated by requests from customers, following the likes Ribena and Calypso into the ice

cream market. Nadia Stefanowicz, 22, from Giffnock, was the first to try the new product. She said: “I had my eyes on the prize and was determined to get it out of the cube.

“I can’t believe I got it, I’m so excited. It’s definitely the best thing since Irn-Bru - it tastes phenomenal.” Head of marketing Adrian Troy said: “Our fans have told us that they would love to see an official Irn-Bru ice cream and we’ve listened. We worked hard to get it right and all of our taste testers have given it top marks.

“It’s a product we’re very excited about and we’re certain it will put a big smile on everyone’s faces.” Being sold singularly or as a three-pack, the Irn-Bru lolly variety is set to hit the shelves in March.

14

Goa Dairy goes for the alluring ice cream market

G

oa Dairy, the premier milk supplier in the local Goan market is showing great interest in the ice cream market. The dairy plans to set up an ice cream plant within the dairy premises.

The dairy company has milk processing facilities at Curti-Ponda, which cater to the demand of milk and milk products in the state. The dairy expects the new plant to come up in a fortnight and has already invested about 15 to 20 lakh on

small machinery and necessary equipment.

However, the whole ice cream project costs one crore.

The Goa State Cooperative Milk Producers’ Union, popularly known as ‘Goa Dairy’ has earn a profit of 85,46,888 during the fiscal year 2012-2013 and the dairy has invested the initial amount from their own fund.

The dairy will seek financial assistance for the larger machineries from the National Dairy Development Board, Rashtriya Krishi Vikas Yojana or agriculture department’s dairy development.

The organized ice cream market in India is pegged at 3,500 crore and is growing at 20-25% every year. Goa also has a great demand for packaged ice creams and the dairy has planned to produce all ranges of ice cream including family packs, party packs, cups, choco bars, kulfi, dolly, etc. in different favours.

I ce Cream Times - Jan.-Feb. - 2014

Study

Study of Ice Cream Freezing Process after Treatment with Ultrasound A. Mortazavi and F. Tabatabaie Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163,Iran

Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time after treatment with ultrasound (20 KHZ) was studied. Results were shown that ultrasound is beneficial power to ice cream freezing process and it can beshorten the Freezing process time. Also be lead to product of better quality of ice cream e.g. reducing crystal size and preventing incrustation of freezing surface.

Key word: Ice cream freezing process ultrasound

INTRODUCTION Ice-cream can be considered as an aerated suspension of crystallized fat and water in highly concentrated sugar solution containing hydrocolloids, case inmicelles and proteins. The control of the crystallization process is one of the major factors affecting the stability and sensory characteristics of these products. Power ultrasound is a relatively new technology which can be used to promote the nucleation of ice [1]. In the presence of an acoustic wave, ice can be initiated at a higher nucleation temperature, than under control conditions. The results from theoretical studies have indicated that the cavitations bubbles produced by the ultrasonic wave are responsible for the nucleation process [2].

Cavitations bubbles also benefit the freezing process by reducing both the heat and mass transfer resistance at the ice/liquid interface and thus increasing freezing rate [3, 4]. Ice crystal is another major component of the freezing system, of ice cream than will fracture when they are subjected to sound wave. Fragmentation of ice crystals leads to crystal size reduction [4]. Factors that affect the efficiency of power ultrasound can be classified in two categories. Product factors and sound factors, product factors involve, parameters such as product structure, moisture content and viscosity, initial gas content and bubble size, etc., Sound factors include power and duration or pulse time of ultrasound, ultrasound frequency, ultrasonic mode. Power ultrasound is used to initiate

nucleation in ice cream, it is suggested that the power should be greater than 2 w cm-2 of liquid and the preferred frequency be 20 KHz. Further more, the duration should be as short as possible and preferably no more than 5 second [5]. In this study we have utilized from ultrasound power (20 KHz) for promoting of ice nucleation and accelerate the heat and mass transfer process and reduction time in freezing process. Also it be use to provement of sensory characteristics such as flavor, texture and mouth feel in ice cream.

MATERIALS AND METHODS Thefirst for the purpose of determining the effect of power ultrasound during ice cream freezing process. One horn ultrasonic with frequency 20KHz and 5 levels of time (1, 5, 20, 40, 60 min) model Dr Hielscher, was used. also for icecream manufacture a pasteurized, homogenized and ripened standard ice cream mix were used and ice cream consisted of 8% milk fat, 10% milk solids nonfat, 18% sugar and 2.5% guar mixed were batch pasteurized at 75ºC for 15 min and homogenized at 17.2 mpa first stage, 3.4 mpa second stage. Cooled to 4°C and aged for 24th. Then mix place into, Ice cream maker and, Ice cream frozen time investigate by determining of the nucleation forming of ice crystals, Then determining of over run and characteristics properties in mix of ice cream. The statically analysis system was used an ANOVA to find out effects of different levels pulse ultrasonic on the freezing time and quality characteristics of ice cream. General linear model (P<0.05) was

Ice cream brand launched in style in Chennai

T

he chilly weather did not stop them; rather it forced the inner child to enjoy winter with a swirls of ice cream. Chennai saw the launch of an ice cream brand in a fashion show, where sparkling beauties showcased different ice creams. The show, choreographed

by Karun Raman, was a success.

used to detect differences among treatment means. All measurements were performed in triplicate using three ice cream samples per treatment.

RESULTS AND DISCUSSION Figure1 shows by increasing pulse time in all of treatments, time freezing were decreased, observed acoustic treatment of 1 min did not cause any significant change in freezing rate. The control sample (non-ultrasound) had the highest time freezing 20 min and all the other treatments had lower time freezing.

However noticeable increase of freezing was observed when acoustic exposure time was raised to 5, 20, 40, 60 minute, further more, during the pulse time, changing freezing period for ice cream with an acoustic exposure time of 60minute was found to be the faster. Also the samples prepared with 20, 40, 60 minute pulse time, had a significantly (P = 0.05) lower time freezing than the others power ultrasound proposed to increase the initial gas content so that the purporation of air lost due to the ultrasound irradiation can be compensated or to carry out the process under increase pressure or to in corporate air into the partially frozen ice cream rather than at the initial stage of the freezing process.

Preventing incrustation on the cold surface is another possible benefit effect [6], Ultrasound can promote ice nucleation due to cavitations and enhance heat and mass transfer due to microstreming agitation [7].

By increasing pulse time to 20 minutes, over run was increased and then decreased (Fig 2).

Over run in all treatments was higher than control sample, 73%, except for produced sample with 1 minute pulse time, the results showed that, pulse time had significant effect (P = 0.05) on over run increasing (Fig. 3).

The negative effect of time power ultrasound on the overrun can be minimized by applying 20 minuet of from time power ultrasound.

The lowest over run a bout 77% observed for 60 min of pulse time, over run reduction for ice cream treated for 60 minute was faster than 40 and 20 min, This might be due to the accumulated thermal effect which is proportional to acoustic duration. Also mighthigh time power ultrasound can promote crystal fragmentation in ice cream [8-12].

Between all treatments the sample prepared with 20 minutes pulse time had the best sensory flavor, texture and mouth feel evaluations (Fig. 4). Flavor and texture

15

in control sample were better than the others but the samples prepared with 5 and 20 minutes pulse time had better mouth feel than the control. Powerultrasound is known as a commercial method for degassing some liquid frozen manufacturing processes and thus can modification of the ice cream sensory characteristics. Such as texture and mouth feel. Insummary these results showed that pulse time had effective influence on decrease of time freezing and over runincreasing and sensory properties according to these results the best treatment was the sample prepared with 20 minute, of pulse time. That decreased time freezing about 35% in ice cream processing [12].

Fig. 1: Influence of pulse time on time freezing

Fig. 2: Influence of pulse time on overrun

Fig. 3: Influence of pulse time on overrun

Fig. 4: Influence of pule time on sensory evaluations

I ce Cream Times - Jan.-Feb. - 2014

News

The Queen of Cuban Ice Cream “

I decided to make bourbon, maple syrup, and bacon ice cream. People have gone nuts over it,” says Suzy Batlle, at her Azucar Ice Cream Company.

Mamey, mantecado, Mulatica: delicious touchstones for many Cubans. And, at Cuban-American Suzy Batlle’s ice cream parlor Azucar Ice Cream Company, they are also among the 70-plus flavors of housemade confections. The wildly popular Little Havana spot—its name means sugar

in Spanish—opened in 2011 featuring a rotating list of ice creams specifically geared to the Cuban palate. The most beloved is certainly the Abuela Maria, a heady mix of guava, cream cheese, and the ubiquitous Maria cookies that has become so popular that Batlle even trademarked it.

“People will see me on the street and start screaming, ‘Abuela Maria!’ Not that I look like an Abuela Maria, I hope!” Batlle says.

In fact, Azucar can trace its roots to Batlle’s

actual grandmother.

“She made ice cream for the family,” Batlle reminisces.

“My grandfather was a sugar mill engineer, and they traveled throughout Central America and South America all the time for his job. Because of that, she was able to make ice cream from all different sorts of places.”

Growing up in Miami, Batlle sampled her grandmother’s creations every day.

But it wasn’t until she was laid off from her banking job in 2008 that she realized she could turn a childhood predilection for sweets into a profitable career. Her first step? Securing a degree in ice cream from the renowned program at Penn State Creamery, where dairy masters like Ben Cohen and Jerry Greenfield of Ben & Jerry’s first honed their skills.

Three years later, after perfecting her technique and flavors, Azucar launched with great acclaim in a neighborhood that certainly knows its Cuban food. “Little Havana is probably more Cuban than Cuba itself!” Batlle remarks. Thankfully, her schooling paid off: “I was selling out from day one, which is the most unbelievable story in the world,” she says.

And when it comes to refining and discovering new creations, the adage “It takes a village,” rings decidedly true here.

“When I first opened, I had coconut and guava—the regular stuff like that,” she says. “But these guys at Dominoes Park

16

were screaming that I wasn’t Cuban enough if I didn’t have mantecado [butter bun],” she adds with a laugh.

Having never tasted the flavor, which has notes of cinnamon, Batlle relied on her taste testers in the park. “I would go back and forth with little trays of ice cream, and these guys would try it and give me their critique,” she says. “One is saying [it needs] more cinnamon, while another one says, ‘No, it’s got too much!’ Finally we came up with one everybody liked, and that’s the one I serve.”

While Azucar is in no short supply of accolades, it is the validation from her customers that brings Batlle the most joy.

“I’ve actually had old people come and cry,” she relates. “They like that we’re keeping the heritage going. A lot of people are losing [that]—their roots—but this is clearly Cuban,” she says proudly. 1503 SW Eighth St., Miami, 305-381-0369

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Goldsmith & chocosmith food products as marked its presence in the market as a reputed manufacturer, supplier, distributor and exporter of a variety of Chocolates products . Quality is the prime concern of our organization and we strive hard to maintain consistency in it. All the products are manufactured under the strict guidance of experienced professionals who keep in mind the set quality guidelines and preparation methods. We have a team of talented professionals who work with utmost dedication to deliver a lip-smacking range of chocolates.

Our well-built infrastructure is equipped with latest machinery and tools that allows us to perform our tasks promptly and efficiently. The company is equipped with modern infrastructural facility, which is facilitated with advanced machines and equipment. The machines and technology effectively aids in meeting the bulk demands of our consumers. All the products are properly stored in our spacious warehouse which is managed by expert

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I ce Cream Times - Jan.-Feb. - 2014

News

It’s OK to scream for ice cream, fro-yo

W

inter doesn’t stop everyone from having a cold treat. While ice cream may be a more popular summer dessert, it’s not uncommon for it to

“We have had lots of success with flavors inspired by cakes so we figured we may be onto something.”

“

We’ve created a flavor that not only has all the ingredients of an Italian cream cake in each bite, but there are actual cake pieces in the ice cream too,” Wayne Hugo, general sales manager for Blue Bell, said in a statement. “I’m not sure it gets any better than that.”

Italian cream cake is a popular cake at Southern weddings, the creamery noted.

“We have had lots of success with flavors inspired by cakes so we figured we may be onto something,” Hugo said.

Other popular cake-infused ice creams include the Blue Bell Birthday Cake Ice Cream (chocolate cake combined with vanilla ice cream, a chocolate icing swirl and bright multi-colored sprinkles) and the Blue Bell Red Velvet Cake Ice Cream, which became an instant success when introduced last year.

Blue Bell has also recently introduced a new flavor called Lemon Bliss, which combines lemon ice cream with vanilla crème-filled cookies.

The Italian Cream Cake Ice Cream just arrived in stores and is alongside Caramel Turtle Cheesecake Ice Cream, which Blue Bell fans overwhelmingly voted to bring back in the creamery’s “Crankin’ Back the Clock Flavor Contest.” The cheesecake ice cream, which is filled with chocolate-coated caramel turtles, roasted pecans and cheesecake pieces with a chocolate cookie crust surrounded by a smooth caramel swirl, made its debut in 2010 and recently returned by popular vote.

be found in the ice box of someone’s home all year. But freezers are being stocked with more than just ice cream; sorbet, sherbet, gelato, frozen yogurt and even Greek frozen

yogurt are competing with ice cream’s hungry audience.

Ice cream is composed of dairy ingredients, such as milk and/or cream, as well as sugar and flavorings. Sorbet, on the other hand, is a non-dairy frozen dessert made of fruit juice or fruit puree, sugar and flavorings.

It’s a good option for those who are lactose intolerant or allergic to cow’s milk. And because it doesn’t have any dairy products, it’s generally lower in fat and calories.

Sorbet and sherbet is sometimes used interchangeably, but there is a notable difference. While sherbet may taste more like a sorbet because it uses fruit juice or fruit puree and sugar, it also contains a small amount of milkfat. Therefore, it generally has slightly more fat and calories than sorbet, but not as much as traditional ice cream.

Gelato is the Italian version of ice cream and contains the same core ingredients but with less milk fat. Ounce for ounce, gelato is about 35 calories and 4 grams of fat less than ice cream. However, gelato has less air than

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ice cream, making it heavier, and therefore, unless you serve yourself a smaller portion of gelato, you could end up with more calories and fat than your favorite ice cream!

Frozen yogurt, which has now become the ever-so-popular “fro-yo,” is made with actual yogurt and sometimes other dairy products. Since it’s not made with cream it is generally lower in fat and calories than regular icecream. Frozen yogurt may or may not contain live active cultures, or healthy bacteria. It is possible that regular yogurt has more live cultures and prebiotics than frozen yogurt, but according to Tufts University, it really depends on the amount that was in the yogurt and the specific bacteria’s ability to withstand freezing temperatures. Frozen Greek yogurt is simply made with Greek yogurt instead of regular. It has virtually the same nutrient composition but with slightly more protein. All of these frozen desserts can fit into a healthy diet, but no matter which one you choose, beware of the portion size!

I ce Cream Times - Jan.-Feb. - 2014

New Launch

Ice making machines now in India by Ishida (-8o) ice immediately after the ice temperature, can be to -8o or more by lowering the seawater concentration. Ice is softer than when they are fresh water ice. In addition, treatment for shaking of the ship has been decorated marine models.

I

ce making machines now in India by Ishida India, Ishida is one the leading food safety systems and packaging machinery supplier in India from Japan. ICE MAN CORP, Japan incorporated in the year 1974 and started manufacturing ice machines, flake ice machines, plate ice machines, sea water ice machines, marine ice machines, ski area for snowmaking machines, indoor ski slopes, ozone ice, ice transport aircraft, automatic unloading icehouse, ice making equipment, and various other devices for making ice, and snow,. Brief description of the machines is as follows:

Flake ice machine: Ice “low-cost and easy to handle” line-up 5M-250F 5M format type, from 5M-100. It is a flake ice free-flowing of 1 ~ 1.5mm thickness 1 ~ 25ton/day ice making capacity.

It does not scratch even over direct cut vegetables, and small fish and when the surface area is wide and quickly creates the cold water, because there is no excessive ice.

Flake ice marine ice machine (seawater ice machine) line up to 6M-100F 6M format type, from 6M-100. Is 1 ~ 10ton/day flake ice making capacity. For ice making temperature is low, the ice temperature is reduced as a feature.

ICE/SNOW PRODUCTS

Iceman Ice Flake Makers Iceman Ice flake maker is a type of ice making machine, widely been applied in the industrial and commercial fields. Flake ice is type of dry and crispy ice, it hardly forms any shape edges, in food cooling process, this nature has made it the best material for cooling, it can reduce the possibility of damage to food at the lowest rate and maintain the fresh of the vegetables and seafood products.

Flake ICE Machine, Internal Structure STANDARD SPECIFICATIONS Power : 3– 200v/ 220v 50/60HZ Evaporator : Direct expansion type Evaporation temperature : -20 C Refrigerant used : R-404A Raw water condition : Pure water only Fresh water Location : Indoor

MAIN PRINCIPAL CHARACTERISTIC USE

THE FOR SURFACE AGRICULTURAL AREA IS LARGE PRODUCE DELIVERY

THIN DELICATE AND LIGHT SEAFOOD

CHEMICAL RAPID PLANTS, THAWING PAPER MILLS

KEEPING AT ARTIFICIAL FREEZING SNOW TEMPERATURE

PRINCIPAL USE USE

FOR AGRICULTURAL AGRICULTURAL PRODUCE PRODUCE DELIVERY DELIVERY

DELICATE DELICATE SEAFOOD SEAFOOD

CHEMICAL CHEMICAL PLANTS, PLANTS, PAPER PAPER MILLS MILLS

ARTIFICIAL ARTIFICIAL SNOW SNOW MACHINES MACHINES

MACHINES

Marketed and Serviced by

ISHIDA INDIA PVT. LTD.,

382, Ground Floor, Udyog Vihar, Phase-II Gurgaon 122 016. Haryana. Tel: +91 - 124 - 3854392, Fax: +91 - 124 - 3854393, www.ishidaindia.com E-mail: sales@ishidaindia.co.in

Large machine: 5MR-350F (ice-making capacity 35ton/day) Plate ice ice-making machine: “crushed ice and clear ice” The ice with a thickness of 10-18 mm to 1.5 ~ 20ton/day plate surface capacity ice) to PI-20 from Model PI-type PI-1.5, with crushed ice on board system that discharges to the outside of the apparatus. Shape is transparent in crushed ice. It is most suitable for marine transport, to retain freshness. Plate ice machine large unit (Pat 3364454) I am a lineup of models of the type PHG type 20ton/ day or more.

De-ice efficient b e c o m e s p o s s i b l e because you only use the hot gas in the

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spin cycle, maintenance has been greatly simplified. It is used large amounts of ice, the ice heat storage device. (Crushed into snowlike in the device, and then pumped by the cooling air are directed ski models.) Automatic unloading device(automatic unloading large amounts of ice storage) “new method root ice does not occur at all “type AD type when using the ice, which is produced in large quantities in the large ice machine, if the transport effort to inventory out to be a problem I have a.

So, automatic transfer device is required.

Automatic carry-out the ice storage room of this type has been manufacturing capacity to 5ton ~ 200ton about. “Unlike the Lake out of conventional type, root ice does not occur at all.”

Ishida India pioneers in Weighing, packaging, inspection and detection products and having a wide sales and service network, exclusively markets and services “ICE MAN” products in India.

Ship for sea water ice machine For further details you can email to sales@ ishidaindia.co.in or contact Sachin - +919900659023

I ce Cream Times - Jan.-Feb. - 2014

News

Waffles in ice cream wins Da Vinci Science Center’s Ice Cream Wars

T

he Da Vinci Science Center’s Ice Cream Wars 6.0 was a superlative, triple-scoop event that ended with Four-Oh-Waffle! — 401! Creative’s flavor — on top. The nitrogen ice cream containing strawberries, bite-size waffles, mini chocolate chips and maple syrup made its creators the first-ever corporate team to win the championship trophy for the second time.

But there was heavy competition from ATAS International, which won second place for its Love at First Bite, combining cotton-candy flavoring, red sugar sprinkles and Shark gummy candies, and third-place Just Born, whose Peep-A-Licious Party Cake included mixed yellow-cake flavored ice cream with confetti party cake pieces, Peeps marshmallow glaze and colored sugar toppings, and was finished off with a Party-Cake flavored Peeps chick.

The Allentown center also recorded a big day in its history. Its largest-ever, singleday crowd of pure ice cream lovers came through the doors — 939. Its only higher single-day attendance was logged last year, when it boasted the double draw of the Ice Cream Wars and The Bodies exhibit.

Earlier Da Vinci spokesman Dennis Zehner was asked to speculate on the impact of the afternoon’s heavy rains. His “ice-creamcool” answer: “The weather will help us, as long as the rain isn’t in biblical proportions. The kids will be ‘rammy’ and families will have cabin fever because last week’s snow and ice kept them indoors. Ice Cream Wars offers them a chance for them to get out of the house and have fun.”

Finally, the event also fielded its largestever number of corporate competitors — nine — when teams from B. Braun and Avantor entered this year’s frosty skirmish.

Competitors were spread out on both levels of the building.

It was certainly not a vanilla and chocolate event. Teams also fielded flavors like Sarsaparilla Sizzle (B. Braun’s version of a 1950s retro-root beer float) and LSI Corp.’s Gold Medal Sundae, which wrapped chocolate-covered pretzels and Heath Bar pieces into vanilla and then topped off each taste with whipped cream and a yellow M&M’s.

Center volunteer Nancy Eckert, a retired nurse from Allentown, said the Gold Medal ice cream would get her vote, if she could have voted. But she had another thought about all of the day’s ice cream consumption. “There are going to be a lot of youngsters who won’t want to take their afternoon naps, thanks to all the sugar!”

The folks at 401! Creative won the Ice Cream Wars two years ago with a strawberry-Oreo ice cream. This year, sandwich cookies were barred because they were in the winning ice creams for the last four years.

Accused of piling on the toppings (more of the waffle chunks, mini chocolate bits, strawberries and pancake syrup) in the ice cream that already contained all those ingredients, 401!’s Curtis Johnson

of Allentown said, “They’re just flavor enhancers.”

Even as the competition progressed, Johnson was optimistic about his team’s chances.

“Lots of kids are coming back and telling us they like our ice cream,” he said, “but that could be because they know it’ll get them a second serving.”

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I ce Cream Times - Jan.-Feb. - 2014

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