Articles Empire
This short article isn’t meant to the in your own home ice cream maker, but rather an entrepreneur who is searching to go into the ice-cream industry. The materials that are spoken about are available at wholesale ice cream supply companies. The basic mix for the manufacture of ice cream is essentially cream and milk solids plus sugar, using a small amount of approved edible materials, for instance a stabilizer. The stabilizer prevents the formation of ice crystals in the ice cream. The ingredients of the mix are cautiously blended in proper proportions in a mixing tank. Ice-cream cake decorators work using the finished product, to enhance the products appearance. Cake decorating ideas are easy to find by doing an internet search.
The mix goes into the pasteurizer where it will be heated to roughly 165 degrees and held for one-half hour. Various state laws regulate the heating time and the heat levels. The new mix then goes into the homogenizer where stainless-steel pistons apply a pressure of from 2000 to 3000 pounds to break up the tiny fat globules into still an additional group of smaller particles to aid in digestion and to help make ice-cream smooth. After homogenization, the hot mix goes to the cooler where the temperature is reduced to 40 degrees until freezing time.
Freezing is accomplished in one of two freezers: A batch freezer, which makes a single batch of ice cream at a time, or a continual freezer which freezes constantly, taking the mix in mechanically. With the use of the continuous freezer, flavors for example fruits and nuts are added after freezing by a mechanical flavor feeder. Liquid flavors are included with the mix prior to freezing. Inside the batch freezer, flavorings are added on to the ice-cream while it is being frozen. While the ice-cream is being frozen, the blades of the freezer beat and ventilate the product. If this didn’t occur, the finished product will be a fantastic hard frozen mass of cream, milk, sugar and flavorings.
The filling operations include many activities for instance filling the large cans of bulk ice cream, quarts and pint packages, paper cups, or molds for ice cream on a stick. The ice-cream in various forms is then placed in the hardening room where sub-zero temperatures finish the process by hardening to tempering the ice cream.
Small ice-cream store operators have certain advantages over the large manufacturers. They have on the whole versatility in manufacturing and delivering product, ability to produce special orders in small quantities, being exclusive in creating your personal flavors, and as the owner you deal directly with the buyer. Companies love to deal with the proprietor of a business, not just a person who acts as a go between.
For added information about ice-cream cake decorating please visit our Oasis Cake Decorations store.
Tags: cake decorating supplies, cake decorating supply, edible image, Rolled Fondant, Wilton
Posted in Desserts · March 5th, 2010 · Comments (0)
Did you every wonder how the bakery’s cake decorator can make such awesome looking cakes? Decorating these cakes are not as difficult as they seem. The various pastry bag tips/tubes spoken about in this article can be found at cake decorating supply stores.
The size of this cake will be 10″x8″x6″ rounds, and the talent level is easy for someone who has a little bit of cake decorating knowledge. Even if you have never decorated a cake, you can take courses at a local cake decorating supply store. The things that are used to help decorate this cake can also be purchased. The sheets are pre-decorated. All you have to do is unpeel them off the sheet and place them on your cake. The sheets are safe to eat and FDA approved.
Aren’t little kids are so cute? So are the cakes that are baked for them by their doting family and friends. The birthday parties for children and pre-schoolers are especially perfect for character themes, so you’ll find numerous themed cakes at these small kids birthday parties.
This “de-frightful” cake is a cinch to put together with Monster Mouth Variety Designer Prints™ decorations (Item #EI 45778)…the fun you will have will be monstrous!
1. Ice the cake with white buttercream.
2. Apply Designer Prints™ sheets to your three tiers, as shown.
3. Color a little buttercream with Blue Liquid Airbrush Color (Item #LK 10158), a little with Yellow Liquid Airbrush Color (Item #LK 10167) and some with Neon Brite Green Liqua-Gel (Item #LK 45293); fit three pastry bags with Delrin Couplers (Item #LK 12501) and fill up with every one of the three colors.
4. With a #104 rose tube (Item #LK 12888) and blue icing, cover the 10″ round with squiggly “fur.” Do away with the tip and pipe three blue blobs where the eyes will be located.
5. With a #22 star tube (Item #LK 12771) and green icing, cover the 8″ round. Remove the tip and pipe eye blobs. With a #5 plain round tube (Item #LK 12753) pipe a nose.
6. With a #8 plain round tube (Item #LK 12756) and yellow icing, cover the 6″ round. Remove the tip and pipe three eyeball blobs on top.
7. Apply your preferred eyes on each of the eye blobs as shown. If desired, pipe eyelids in correct colors by means of a #8 tube.
8. Blend black icing using Coal Black Liqua-Gel (LK Item #45290). With a #4 plain round tube (Item #LK 12752) pipe eyelashes, eyebrows and nostrils.
Decorating idea by Charra Jarosz an expert in the field of cake decorating.
To view a picture of the completed product view our facebook page.
For additional information concerning cake decorating supplies please feel free to contact us.
Tags: cake decorating supplies, cake decorating supply, cake decorations, cake supplies, decorating a cake
Posted in Desserts · February 7th, 2010 · Comments (0)