<\/h6><\/div>How To Cut Expenses With the Cold Processing of Ice-Cream Bases<\/h1><\/div>Anytime we introduce a new ice-cream base, we always highlight whether it can be used with the cold or hot processing or both<\/strong>. Although both of these methods possess specific advantages to suit specific contexts, nowadays the cold processing is being used more and more. In this article, we clarify the reasons behind this new trend and compare the two methods with their pros and cons.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27628%27%20viewBox%3D%270%200%201200%20628%27%3E%3Crect%20width%3D%271200%27%20height%3D%27628%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div><\/div><\/div><\/div>March 15, 2023<\/h6><\/div>The Traditional Method: The Ice-Cream Hot Processing<\/h2>\n
The hot processing of ice cream <\/strong>is the traditional method for making ice cream, the one that has been in use for ages to create this very popular dessert. Such method requires you to heat up all the base ingredients to a temperature of about 85\u00b0C for half an hour (the so called HTST pasteurization<\/strong>) or to a temperature of 65\u00b0C for half an hour (low-temperature pasteurization), then cool it down immediately to 4\u00b0C; this way, you can reduce the proliferation of microorganisms. Subsequently, the mix is let sit at the same temperature and then blended \u2013 by so doing, it freezes while incorporating air, so that it acquires the typical creamy consistency of ice cream.<\/strong><\/p>\nOne of the main advantages of this ice-cream making process <\/strong>is microbiological safety, together with the fact that it allows you to get a stable emulsion, as all the components are dissolved and interacting perfectly together. The disadvantages are the long preparation time \u2013 considering the phases of pasteurization, cooling down, maturation and blending \u2013 and the elevated electricity expenses.<\/strong><\/p>\nThe New Method: The Ice-Cream Cold Processing<\/h2>\n
The cold processing of ice cream <\/strong>is, on the other hand, a relatively new technique that is spreading more and more around the world. In this method, the ingredients are dissolved in a liquid \u2013 either water, milk or cream, heated up if need be \u2013 and perfectly blended with a mixer; the mix is then let sit for at least 30 minutes in the fridge and subsequently blended.<\/p>\nThe cold processing offers a greater flexibility in the making of customized flavors, <\/strong>while allowing ice-cream makers to use fresh and natural ingredients without compromising the quality of their final product. Moreover, the whole process is quicker to be completed, thus resulting in lower expenses on electricity within the ice-cream parlor premises<\/strong>.<\/p>\nCold-Processable Ice-Cream Bases: Know Before You Use<\/h2>\n
When working with cold-processable ice-cream bases, <\/strong>it is vital for you to be careful with cleanliness and hygiene, as the lack of pasteurization in this method paves the way for the proliferation of bacteria. Therefore, always comply with the national and international safety and hygiene regulations on food so for your final product to be a safe and high-quality one.<\/p>\nWish to know more about our ice-cream bases that can be processed with the cold method<\/strong>? Read the article we published last month<\/a> with all our product releases for 2023, including our new ISI ice-cream base!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>Contact us to get more info<\/h2><\/div>\n\n<\/p>
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How To Cut Expenses With the Cold Processing of Ice-Cream Bases<\/h1><\/div>Anytime we introduce a new ice-cream base, we always highlight whether it can be used with the cold or hot processing or both<\/strong>. Although both of these methods possess specific advantages to suit specific contexts, nowadays the cold processing is being used more and more. In this article, we clarify the reasons behind this new trend and compare the two methods with their pros and cons.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span><\/div><\/div><\/div><\/div><\/div>March 15, 2023<\/h6><\/div>The Traditional Method: The Ice-Cream Hot Processing<\/h2>\n
The hot processing of ice cream <\/strong>is the traditional method for making ice cream, the one that has been in use for ages to create this very popular dessert. Such method requires you to heat up all the base ingredients to a temperature of about 85\u00b0C for half an hour (the so called HTST pasteurization<\/strong>) or to a temperature of 65\u00b0C for half an hour (low-temperature pasteurization), then cool it down immediately to 4\u00b0C; this way, you can reduce the proliferation of microorganisms. Subsequently, the mix is let sit at the same temperature and then blended \u2013 by so doing, it freezes while incorporating air, so that it acquires the typical creamy consistency of ice cream.<\/strong><\/p>\nOne of the main advantages of this ice-cream making process <\/strong>is microbiological safety, together with the fact that it allows you to get a stable emulsion, as all the components are dissolved and interacting perfectly together. The disadvantages are the long preparation time \u2013 considering the phases of pasteurization, cooling down, maturation and blending \u2013 and the elevated electricity expenses.<\/strong><\/p>\nThe New Method: The Ice-Cream Cold Processing<\/h2>\n
The cold processing of ice cream <\/strong>is, on the other hand, a relatively new technique that is spreading more and more around the world. In this method, the ingredients are dissolved in a liquid \u2013 either water, milk or cream, heated up if need be \u2013 and perfectly blended with a mixer; the mix is then let sit for at least 30 minutes in the fridge and subsequently blended.<\/p>\nThe cold processing offers a greater flexibility in the making of customized flavors, <\/strong>while allowing ice-cream makers to use fresh and natural ingredients without compromising the quality of their final product. Moreover, the whole process is quicker to be completed, thus resulting in lower expenses on electricity within the ice-cream parlor premises<\/strong>.<\/p>\nCold-Processable Ice-Cream Bases: Know Before You Use<\/h2>\n
When working with cold-processable ice-cream bases, <\/strong>it is vital for you to be careful with cleanliness and hygiene, as the lack of pasteurization in this method paves the way for the proliferation of bacteria. Therefore, always comply with the national and international safety and hygiene regulations on food so for your final product to be a safe and high-quality one.<\/p>\nWish to know more about our ice-cream bases that can be processed with the cold method<\/strong>? Read the article we published last month<\/a> with all our product releases for 2023, including our new ISI ice-cream base!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>Contact us to get more info<\/h2><\/div>\n\n<\/p>
<\/ul><\/div>\n
Anytime we introduce a new ice-cream base, we always highlight whether it can be used with the cold or hot processing or both<\/strong>. Although both of these methods possess specific advantages to suit specific contexts, nowadays the cold processing is being used more and more. In this article, we clarify the reasons behind this new trend and compare the two methods with their pros and cons.<\/p>\n<\/div> The hot processing of ice cream <\/strong>is the traditional method for making ice cream, the one that has been in use for ages to create this very popular dessert. Such method requires you to heat up all the base ingredients to a temperature of about 85\u00b0C for half an hour (the so called HTST pasteurization<\/strong>) or to a temperature of 65\u00b0C for half an hour (low-temperature pasteurization), then cool it down immediately to 4\u00b0C; this way, you can reduce the proliferation of microorganisms. Subsequently, the mix is let sit at the same temperature and then blended \u2013 by so doing, it freezes while incorporating air, so that it acquires the typical creamy consistency of ice cream.<\/strong><\/p>\n One of the main advantages of this ice-cream making process <\/strong>is microbiological safety, together with the fact that it allows you to get a stable emulsion, as all the components are dissolved and interacting perfectly together. The disadvantages are the long preparation time \u2013 considering the phases of pasteurization, cooling down, maturation and blending \u2013 and the elevated electricity expenses.<\/strong><\/p>\n The cold processing of ice cream <\/strong>is, on the other hand, a relatively new technique that is spreading more and more around the world. In this method, the ingredients are dissolved in a liquid \u2013 either water, milk or cream, heated up if need be \u2013 and perfectly blended with a mixer; the mix is then let sit for at least 30 minutes in the fridge and subsequently blended.<\/p>\n The cold processing offers a greater flexibility in the making of customized flavors, <\/strong>while allowing ice-cream makers to use fresh and natural ingredients without compromising the quality of their final product. Moreover, the whole process is quicker to be completed, thus resulting in lower expenses on electricity within the ice-cream parlor premises<\/strong>.<\/p>\n When working with cold-processable ice-cream bases, <\/strong>it is vital for you to be careful with cleanliness and hygiene, as the lack of pasteurization in this method paves the way for the proliferation of bacteria. Therefore, always comply with the national and international safety and hygiene regulations on food so for your final product to be a safe and high-quality one.<\/p>\n Wish to know more about our ice-cream bases that can be processed with the cold method<\/strong>? Read the article we published last month<\/a> with all our product releases for 2023, including our new ISI ice-cream base!<\/p>\n<\/div> <\/p> March 15, 2023<\/h6><\/div>
The Traditional Method: The Ice-Cream Hot Processing<\/h2>\n
The New Method: The Ice-Cream Cold Processing<\/h2>\n
Cold-Processable Ice-Cream Bases: Know Before You Use<\/h2>\n
FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>
Contact us to get more info<\/h2><\/div>\n
<\/ul><\/div>\n