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ICE CREAM PowerPoint Presentation

ICE CREAM

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ICE CREAM

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  1. ICE CREAM Technically, ice cream may be defined as the partly frozen foam with an air content of 40%-50% air by volume

  2. Specialty ice creams are commonly served. • BOMBES • PARFAITS • COUPES/SUNDAES • MERINGUES GLACE • BAKED ALASKA • FROZEN ECLAIRS AND PROFITEROELS

  3. MANUFACTURER OF ICE CREAM • PASTEURIZATION • HOMOGENIZATION • COOLING • AGENING • FREEZING • HARDENING • STORAGE • TRANSPORTATION AND DELIVERY

  4. COMPOSITION • MILK,SKIM MILK POWDER,CREAM • BUTTERFAT, SUGAR, STABILIZER, EMULSIFIRES, FOOD GRADE FLAVORS AND PERMITTED COLORS. • CHOCOLATE , DRIED FRUITS AND NUTS, • HONEY , FRUIT PLUPS

  5. COMPILED BY- MRS. DHARA GOTE ( LECTURER PRODUCTION)