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kzabec kzabec
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6 years ago
Why do the still-frozen desserts contain a relatively small amount of sugar?

Q. 2

What are the interfering agents in the frozen yogurt? In the fruit Bavarian cream?

Q. 3

Is all of the water in a frozen dessert mix converted to ice during freezing? Why or why not?

Q. 4

Which sweeteners resulted in the most desirable ice creams? Why?

Q. 5

What is overrun?

Q. 6

Why is a metal container used for the mix?

Q. 7

Why is the higher proportion of salt to ice recommended in a freezing mixture for ices and sherbets? What would be the result if the lower proportion was used?

Q. 8

Explain why heat shock is a problem for ice cream manufacturers.

Q. 9

How does the percent overrun in commercial products compare to that of homemade ice cream?
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krakskraks
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6 years ago
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kzabec Author
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6 years ago
Correct Slight Smile TY
jbag1237
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jamesbove
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2 hours ago
Smart ... Thanks!
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