Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Science Of Ice Cream
Download The Science Of Ice Cream full books in PDF, epub, and Kindle. Read online The Science Of Ice Cream ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Hello, My Name Is Ice Cream by : Dana Cree
Download or read book Hello, My Name Is Ice Cream written by Dana Cree and published by Clarkson Potter. This book was released on 2017-03-28 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Book Synopsis The Science of Ice Cream by : Chris Clarke
Download or read book The Science of Ice Cream written by Chris Clarke and published by Royal Society of Chemistry. This book was released on 2012 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing dairy and related products.
Book Synopsis Jeni's Splendid Ice Creams at Home by : Jeni Britton Bauer
Download or read book Jeni's Splendid Ice Creams at Home written by Jeni Britton Bauer and published by Artisan Books. This book was released on 2011-06-15 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Ice cream perfection in a word: Jeni’s.” –Washington Post James Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author :NIIR Board of Consultants & Engineers Publisher :ASIA PACIFIC BUSINESS PRESS Inc. ISBN 13 :817833013X Total Pages :448 pages Book Rating :4.1/5 (783 download)
Book Synopsis The Complete Technology Book on Flavoured Ice Cream by : NIIR Board of Consultants & Engineers
Download or read book The Complete Technology Book on Flavoured Ice Cream written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2006-01-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream is a favourite food of millions around the world. It is a frozen mixture of a combination of component of milk, sweeteners, stabilizers, emulsifiers and flavours. Ice cream is a palatable, nutritious and relatively inexpensive food. No other food enjoys so much popularity and has as attractive a form and appeal as ice cream. Ice cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients. Milk fat is of major importance in ice cream. It contributes rich flavor to the ice cream, is a good carrier for added flavor compounds and promotes desirable tactual qualities. Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. Emulsifiers are used to produce ice cream with smoother body and texture, to impart dryness and to improve whipping ability of the mix. Flavour is considered the most important characteristics of ice cream. It has two characteristics; type and intensity. Classification of ice cream may be based on commercial terms commonly agreed upon or on regulatory composition requirements or flavor labeling standards. Commercially ice cream is classified as plain ice cream, chocolate, fruit, nut, frozen custard, confection, bisque, puddings, mousse, variegated ice cream, Neapolitan, ice milk, lacto, novelties, frappe etc. The basic step of production in manufacturing ice cream are composing the mix, pasteurization, homogenization, cooling, ageing, flavouring, freezing, packaging, hardening, storage, loading out products and cleaning of equipments. Ice cream can be mass produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. Ice cream is expected to continue to expand robustly in India as purchasing power increases and as manufacturers invest in expanding the availability of ice cream in small stores. Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size and texture, flavour and colour materials and preparation, ice cream mixer preparation processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials etc.It is a comprehensive book which covers all the aspects of manufacturing of ice cream in various flavours. The book is meant for entrepreneurs, technocrats, professionals, researchers, dairy technologists etc.
Book Synopsis Tharp & Young on Ice Cream by : Bruce W. Tharp
Download or read book Tharp & Young on Ice Cream written by Bruce W. Tharp and published by DEStech Publications, Inc. This book was released on 2012 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, nov- elties 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 step-by-step 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 ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Book Synopsis Science You Can Eat by : Stefan Gates
Download or read book Science You Can Eat written by Stefan Gates and published by Penguin. This book was released on 2019-06-11 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the incredible, edible science that happens every time you cook, bake, or eat with this children's ebook that is part-cookbook, part-science reference. This exciting kids' ebook tackles all the tasty science questions you have about food - plus plenty more that you hadn't even thought of! Science You Can Eat will transform your kitchen into an awesome lab through 20 fun food experiments. This quest of gastronomic wonder is so much more than just another science ebook for kids! It explores the science of food by asking questions you're hungry to know the answers to and putting them to the test through fun experiments. Cooking is just delicious chemistry, and the science experiments in this adorable kids cookbook will prove it. Once you understand science, you understand food. Find out why popcorn goes "pop" as you test it out for yourself. Explore how taste is affected by smell, know if carrots really can turn you orange, and finally discover whether eating insects is the future of food. There is a fantastic mix of fun facts and knowledge, context, and science experiments for kids in this educational ebook. The experiments are easy to execute at home with things you have around the kitchen. The instructions are detailed but easy to understand, so some kids could even adventure solo through its pages. Enjoy the delightful weirdness of tricking your taste buds, making slime taste delicious, investigating some of the strangest flavors around, and extracting iron from your cereal! Science You Can Eat helps your little one understand what's happening with their food and why. Each page is guaranteed to leave you hungry for more - we'd wager even adults will learn a thing or two from this culinary escapade. Explore, Experiment, And Learn! Explore the world of weird, mind-blowing, and often gloriously revolting (but tasty) science behind the food we eat; from why onions make us cry to the sticky science of chewing gum. Packed with activities for kids that allow you to use the power of science in the most delicious way. You'll concoct color-changing potions, make scrumptious ice-cream in an instant, and much, much more. Embark on this incredible edible adventure with TV presenter Stefan Gates AKA “The Gastronaut” and turn the things we eat from the ordinary into the extraordinary. Some of food fueled science you'll learn about: - Unusual foods - The world's smelliest fruit - Salt and other marvelous minerals - Ways of cooking - Drinks that glow and so much more!
Download or read book Ice Cream written by Wendell S. Arbuckle and published by Springer. This book was released on 2013-03-09 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Book Synopsis Ice Cream Kitchen Experiment by : Meg Gaertner
Download or read book Ice Cream Kitchen Experiment written by Meg Gaertner and published by . This book was released on 2018-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engage readers with simple step-by-step instructions to create ice cream without a machine! Readers are introduced to basic science concepts such as atoms and molecules, freezing points, and dissolution. Additional features include a table of contents, informative sidebars and captions, a phonetic glossary, an index, information about the author, and sources for further research. A kid-friendly science experiment inspires observation and hands-on fun.
Book Synopsis Van Leeuwen Artisan Ice Cream Book by : Laura O'Neill
Download or read book Van Leeuwen Artisan Ice Cream Book written by Laura O'Neill and published by HarperCollins. This book was released on 2015-06-16 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium. The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.
Book Synopsis Stop Selling Vanilla Ice Cream by : Steve Van Remortel
Download or read book Stop Selling Vanilla Ice Cream written by Steve Van Remortel and published by Greenleaf Book Group. This book was released on 2012-10-16 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you are like most business owners and leaders today, you feel stuck working constantly “in” your business, for little return. Profit guru Steve Van Remortel has the solution. The Stop Selling Vanilla Ice Cream process offers an easy-to-follow strategic planning and talent development methodology that leads to real differentiation and a high-performance team ready to deliver it. You will discover the answer to the most important strategic question: Why will a customer choose you over a competitor? Steve’s unique planning methodologies address the business fundamentals of strategy and talent concurrently, because optimizing both leads to individual, team, and organizational performance breakthroughs. Using the unique code found in the book, you will have access to a detailed online assessment that clearly identifies your behavioral style, workplace motivators, and soft skills. Applying the assessment within your teams creates a foundation for a talent management system to help you develop and retain the people you need to implement your strategy. Utilizing the tools and templates on the website, you can implement the process into your organization by following the inspiring true story of Connecting Cultures. Over ninety percent of Steve’s hundreds of clients experience an increase in sales and profits in the first year after completing the process. Those same results and the process to create them are now available to you. It’s time to stop selling vanilla ice cream.
Book Synopsis Salt & Straw Ice Cream Cookbook by : Tyler Malek
Download or read book Salt & Straw Ice Cream Cookbook written by Tyler Malek and published by Clarkson Potter. This book was released on 2019-04-30 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet
Book Synopsis Sweet Cream and Sugar Cones by : Kris Hoogerhyde
Download or read book Sweet Cream and Sugar Cones written by Kris Hoogerhyde and published by Ten Speed Press. This book was released on 2012-04-17 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).
Download or read book Ice Cream written by Elisha Cooper and published by Harper Collins. This book was released on 2002-04 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Readers of all ages will lick up this tasty picture book about how ice cream is made--from the cow to the carton. Illustrations.
Book Synopsis Particulate Products by : Henk G. Merkus
Download or read book Particulate Products written by Henk G. Merkus and published by Springer Science & Business Media. This book was released on 2013-11-19 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: Particulate products make up around 80% of chemical products, from all industry sectors. Examples given in this book include the construction materials, fine ceramics and concrete; the delicacies, chocolate and ice cream; pharmaceutical, powders, medical inhalers and sun screen; liquid and powder paints. Size distribution and the shape of the particles provide for different functionalities in these products. Some functions are general, others specific. General functions are powder flow and require – at the typical particulate concentrations of these products – that the particles cause adequate rheological behavior during processing and/or for product performance. Therefore, this book addresses particle packing as well as its relation to powder flow and rheological behavior. Moreover, general relationships to particle size are discussed for e.g. color and sensorial aspects of particulate products. Product-specific functionalities are often relevant for comparable product groups. Particle size distribution and shape provide, for example, the following functionalities: - dense particle packing in relation to sufficient strength is required in concrete construction, ceramic objects and pharmaceutical tablets - good sensorial properties (mouthfeel) to chocolate and ice cream - effective dissolution, flow and compression properties for pharmaceutical powders - adequate hiding power and effective coloring of paints for protection and the desired esthetical appeal of the objects - adequate protection of our body against sun light by sunscreen - effective particle transport and deposition to desired locations for medical inhalers and powder paints. Adequate particle size distribution, shape and porosity of particulate products have to be achieved in order to reach optimum product performance. This requires adequate management of design and development as well as sufficient knowledge of the underlying principles of physics and chemistry. Moreover, flammability, explosivity and other health hazards from powders, during handling, are taken into account. This is necessary, since great risks may be involved. In all aspects, the most relevant parameters of the size distribution (and particle shape) have to be selected. In this book, experts in the different product fields have contributed to the product chapters. This provides optimum information on what particulate aspects are most relevant for behavior and performance within specified industrial products and how optimum results can be obtained. It differs from other books in the way that the critical aspects of different products are reported, so that similarities and differences can be identified. We trust that this approach will lead to improved optimization in design, development and quality of many particulate products.
Download or read book Ices written by Caroline Liddell and published by . This book was released on 1995 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of over 200 recipes from the familiar to the exotic including sorbets, gelatos, parfaits, spooms and ice-creams. Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. The recipes cater for both adult and children's tastes. All are suitable for making with or without an ice-cream making machine.
