Ice cream is one of the best desserts, which undoubtedly raises the mood. In the heat, the demand for this delicacy increases significantly. To make ice cream or popsicle, you can use the freezer to make ice cream. This unit is widely used in cafeterias. It can also be purchased for independent use.
What can be done in the freezer?
Milling cutter for soft ice cream or hard varieties requires certain settings. In the apparatus for the production of these desserts, as a rule, various modes are provided.
In a small ice cream maker, you can make a classic ice cream of your choice, sorbet or even yogurt. You can also adapt and use this appliance to cool drinks, such as champagne. The volume of such devices is usually small - a maximum of two liters.
There are levers in the freezers for the production of ice cream on an industrial scale by which portions are regulated. The most common option is three-horned. Two different flavors are poured into two containers, and if you press the third handle, these flavors are combined. Ready-mixed dry mixes diluted with water or milk are usually poured into these devices.
Varieties of Frozen Desserts
Ice cream, which is also referred to as a cold dessert, is a favorite treat for children and many adults. By consistency, it can be soft or hard.
Cream structures are served directly from ice cream freezers. They have a low fat content (up to ten percent) and a relatively large amount of sugar and flavorings. Due to their short shelf life, they can be weighted. In restaurants and cafes, these types of desserts are usually served with various additives - syrups, chocolate chips, chopped nuts and so on.
Hard ice cream desserts are presented in a wide variety of variations - in horns, in glasses of waffles, in the form of sandwiches, cakes and cakes. They can be coated with glaze, topping or without them.
Gelato
To date, the assortment has a huge selection of different tastes and options for ice-cream. Gelato is a dessert that was invented in Italy.
Its feature is that it is made by craftsmen manually. Therefore, each serving of gelato is almost unique, with a certain taste and aroma. It has a creamy and velvety structure, slowly melts, contains less fat than traditional ice cream. Usually it is limited to about 4-6%.
Sorbet
This type of chilled dessert is made from mashed potatoes or syrups. It is also called sorbet. You can use this dessert as a drink - to cool in this case, you do not really need to keep it liquid.
The advantage of this dessert is the simplicity of preparation and low calorie content. So, sorbet can be made from any fruit, adding lemon juice, honey, sweeteners or just water, if desired.
Cream
It is a frozen cream product with a high fat content (from 33%). Although this dessert was created in France, in honor of the city of Plombière of the same name, it was widely used in the Soviet Union.
Surely for many, ice cream is a childhood taste. Of course, the more fat in the composition, the richer the taste. In Russia, a separate state standard, namely GOST R 52175-2003, applies to the production of this milk dessert.
Frozen yogurt
Many ice cream makers also provide for the production of desserts from milk and sourdough.Although this cannot be called either popsicle or ice cream, nevertheless it is a great alternative. This type of dessert was created in the 70s, and demand from this period has been continuously changing. At first, the curd taste did not meet much enthusiasm among buyers, but after a few years, sales increased significantly.
At the end of the 20th century, demand also began to fall, due to the spread of the principles of healthy eating. Now the demand of buyers is again hovering in the direction of growth, since this type of ice cream contains skim milk and is low-calorie.
Fruit ice
Popsicle is made on the basis of drinks: juice, tea and so on. It can be said that this is just water “trapped” by frost. Usually this kind of ice cream is served on a wooden stick. The history of fruit ice originates in the 20th century, in the city of San Francisco. So, a boy named F. Epperson forgot in the yard a glass with a spoon from a tree in which there was a soda. Soda was cold in the cold, and in order to melt it, he put the glass under hot steam, pulled out a spoon and then ate the resulting dessert.
Small ice cream freezer: instructions
Now many manufacturers of cold sweets add various preservatives, E-type additives that are difficult to even determine. Palm oil is often included as an equivalent to vegetable oil. The benefit of this ingredient is a very controversial issue.
As a result, many decide to make ice cream on their own. Moreover, many such devices are offered on the market. They can be quite compact and include many useful features. The principle of the freezer is identical with the mixer, only in addition they have a cooling function.
To make a frozen product, it is enough to place the necessary ingredients in a cylinder and leave for about half an hour. For example, for a classic sundae recipe, ingredients like cream, a couple of yolks and vanilla sugar are needed. By the way, in order to achieve some kind of "marble" effect, you can add some additive shortly before the end of the process - condensed milk, chocolate or maple syrup and so on.
Upon purchase, it should be clarified whether a compressor is available. If it is installed, then after the manufacturing process you can immediately proceed to the treat (or at any convenient time). If not, then the freezer must then be cooled down for about 12 hours.
Classification
The types of devices for the production of cold treats differ in certain parameters: type of product - solid or liquid consistency, - unit capacity, its effectiveness, presence / absence of a pump, whether there is a night mode function, and also depending on the field of application. That is, the freezer can be used in a domestic environment or professionally.
The dessert machine can do several flavors - from one to five. Their combination is allowed. Freezers that make hard grades are usually limited to one taste. In the process of producing a soft type of ice cream, you can add all sorts of additives - nuts, fruits and so on. Some interesting desserts are also made by some samples - snow, yoghurts, milkshakes.
Operating rules for soft ice cream freezers
Customer reviews are unanimous - in order for the device to last for a long time and without hesitation, you need to know the main characteristics of the unit. Before use, it will be useful to carefully read the manufacturer's instructions.
According to reviews of freezers for ice cream hard or soft varieties, for rational use, you must follow a few simple rules. When mixing the cold mixture, use a spatula made of wooden materials. As a rule, it is included in the initial kit. This will avoid scratching the surface of the container.
You should also periodically clean the cold dessert machine.It is better to clean the blades and bowl every time after use. Usually they are detached and inserted back without much effort. And of course, you must strictly follow the recommendations of the suppliers. After all, each model of the device has its own specific indicators.
Production units
Food service providers use ice cream freezers on an industrial scale. How do they work?
First, a mixture is prepared, which is diluted with liquid ingredients and insisted for about a quarter of an hour. Then it is placed in the hopper of the device and the appropriate settings are made, depending on what consistency should be dessert. And that’s all - ice cream is ready. If these are solid varieties, then they are transferred to special containers and then cooled. Thus, ice cream balls familiar to many are formed, for example, Baskin Robins, 33 penguins, and so on.
You can also note another type of device, for example, installed in public places - parks, shopping centers. In Asia, you can often find street food stalls with freezers for "fried ice cream." These desserts are cooked on a flat surface, immediately in front of the customer. Usually they are served as small rolls. Visually it seems that they are fried, but in fact, of course, they are "cold."
What are the criteria for the purchase? Reviews
In cafeterias or bistros, carob type appliances are used. They are multifunctional and are used both for ice cream and for cocktails or cooling drinks. The market has a huge range of freezers from various suppliers, such as Bras, BQL, Starfood and many others. How to choose a suitable option?
According to customer reviews, at present BQL freezers are the most reliable. It should be noted that there are a lot of models of these devices. It should be chosen primarily on the basis of their production volumes and the planned load.
Several criteria need to be considered. For example, the continuity of servings. How many servings can the unit make in a minute? This criterion is very important in cases when there are a lot of clients in the institution. Also, the speed of freezing is one of the very significant indicators. The faster the mixture is prepared, the less time is spent accordingly. Well, the third criterion is the cost. Saving on the device is not recommended, because the quality of the dessert obtained, and, accordingly, increasing or decreasing the flow of customers, depends on this. However, before buying a particular device, it will be useful to read reviews and recommendations.
Conclusion
So, in this material, machines for making a cold dessert, namely, ice cream, were considered. There are many varieties of this treat: ice cream, sorbet, fruit ice. To make them, you can use the device intended for this. The most common, as practice has shown, are BQL brand freezers. The principle of the ice cream maker is not particularly difficult. To do this, you must first prepare the mixture and place it in the freezer hopper. On a production scale, as a rule, carob models are used.
