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Frozen Desserts Corrections

Frozen Desserts Corrections



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Published by fmigoya
Document annext to "Frozen Desserts" by Francisco J. Migoya (Wiley & sons 2008); corrections on formula page 62 and 63
Document annext to "Frozen Desserts" by Francisco J. Migoya (Wiley & sons 2008); corrections on formula page 62 and 63

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categoriesTypes, Research
Published by: fmigoya on Apr 20, 2009
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Mathematical Formulation1.
Determine the desired yield for the product base.2.
Calculate the amounts for each percentage from the chart on page 61.3.
Calculate the amount of nonfat dry milk needed.4.
Determine the total weight of nonfat solids and milk.5.
Calculate the weight of the liquid.6.
Calculate the weight of the milk.7.
Calculate the dairy amount distribution8.
Finalize amounts in the recipe.To obtain 8000 gr. of custard-base vanilla ice cream base, we will start off with a desiredpercentage, based on the numbers in the chart above. They will be increased, decreased or left as theyare based on the obtained results: do you like or dislike the product? Does it need more fat? Does itneed to be sweeter? Is it icy? Remember, this is only a mathematical exercise, not a recipe per se, and itis merely the starting point for a finalized recipe:Total fat: 9% of 8000 gr. = 720 gr.Nonfat solids: 8% of 8000 gr. = 640 gr.Sugars: 17% of 8000 gr. = 1360 gr.Egg yolks: 5% of 8000 gr. = 400 gr.Stabilizer: .4% of 8000 gr. = 32 gr.Total: 39.4% of 8000 gr. = 3152 gr.(Vanilla bean: 2% of 8000 gr. = 160 gr. Not considered part of the total solids.)The next step is to calculate how much milk powder the recipe requires. Remember, milkpowder is largely responsible for the appropriate structure of the base. Based on the above numbers,we first need to determine the total weight of nonfat solids and milk. To figure this out, we need to
the weight of the liquid (without fats, proteins, etc., just the liquid, also known as “serum”).
For this, we add the weight of all the known solid ingredients except the non fat solids:720 g (total fat) + 1360 g (sugars) + 400 g (egg yolk) + 32 g (stabilizer) = 2512 g (weight of totalsolids)8000 g of total base
2512 g of total solids
= 5488 g of the liquid or “serum”
 Then use the following formula in order to calculate the amount of milk powder needed for aformula:(Required weight of nonfat solids in kilograms)
(weight of the liquid in kilograms x .092**) /(Weight of nonfat solids in 1 kg. skimmed milk powder***) - (.092**)*These amounts need to be converted to kilograms for precision.** The .092 factor represents the amount of non-fat dairy solids in liquid skim milk (9.2%); thewater content is 91% and the fat content is 0.1%.***The weight of nonfat solids in 1 kg. of skimmed milk powder is always 970 gr. (or .970 kg).There will always be a minimal trace of fat in skim milk (see dairy chart page xxx ingredients) (Do you
want to call for this as “Weight of nonfat solids in 1 kg. of skimmed milk powder in kilograms” as well?
YesBased on the formula and our numbers, we have the following:.640
(5.488 x .092**) = .640 - .504 = .136 = .155 kg.970***
.092** .878 .878Therefore, the required amount of powdered milk to add is 155 gr.
 Next you need to calculate the amount of milk required. Add all the ingredients and thensubtract the total weight, in this case 8000gr.1360 g (sugars) + 400 g (egg yolk) + 32 g (stabilizer) + 155 g (powdered milk) = 1947 g8000 g of total base
1947 = 6053 gr. of milkThe recipe so far:6053 gr. Milk155 gr. powdered milk(160 gr. vanilla beans)1360 gr. sugars32 gr. stabilizer400 gr. egg yolks8000 gr. (without vanilla beans)At this point, the recipe is not quite yet finished. If you calculate the total fat percentage of thisrecipe vs. the original desired fat percentage (9%), it is way off. Presently, if we add the amount of fatfound in the milk: (6053 x 36% = 217.9 g) and the amount of fat found in the yolks (400g x 33% = 132 g),we have 349.9 g, which is only 4.37% of the total weight of the recipe. 9% of 8000 g is 720 g, so thatmeans that we are 370.1 g (or 4.63%) of fat short. When you formulate with lower desired fatpercentages, for example 4 or 5%, the final actual fat percentage is very close to the desired percentageby fractions. The trouble starts when you formulate for larger amounts of fat, such as in this example.What you need to do now in order to achieve the desired percentage of fat is to refresh your memoryand try to remember some very complicated (at least for me) algebra principles. Why is this? Becausethe only way to obtain the desired amount of fat is to add heavy cream and reduce the amount of milk.You cannot change the amount of yolks, because that would throw the recipe off. You cannot keepadding milk to reach the desired amount of fat because that would also throw the recipe off. The onlyoption is to add heavy cream and reduce the amount of milk, because the chemical makeup of both isessentially the same (except for the amount of fat) and it w
on’t alter the recipe negatively. The recipes
in this book on page 371 are all formulated with low (under 6%) percentages of fat and therefore did notrequire the addition of heavy cream to obtain the desired results. However, you may want to haverecipes with higher fat contents and in this case you will need to take the recipe formulation further.The big question is: how much milk do you have to reduce and how much heavy cream do youneed to add of the 6053 g? The first step is to not consider the 6053 g as milk, but as a mix of milk andheavy cream. Next, consider the only fat presently to be that of the egg yolks: 132 g (400 g x 33% = 132

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