Velda

18

clumsy

loud

full of crap

Ingredients needed for Chocolate ice cream

1) Coca powder
2) Milk
3) Eggs
4) Sugar
5) Vanilla extract
6) Table cream

Process of Ice Cream Making


1)Mixing of raw ingredients
2)Pasteurizing
3)Homogenizing
4)Aging the mixture
5)Freezing
6)Packaging
7)Hardening
8)Storage






Storage of ice cream

 Ensure the storage temperature is at least -25°C



Packaging of this ice cream

 Good insulating material
 High heat transfer rate

Haagen Daiz : paper cups

Recommendation:

Polypropylene (PP)
 will not crack easily
 heat resistance
 Air tight (prevent high humidity)


Cleaning of Ice cream machine
Clean-in-place system (CIP)
1) Remove left-over ice cream from the ice cream machine
2) Ensure that the power of the equipment is switched off
3) Disassemble the removable parts of the equipments
4) Wash and then rinse the removable parts by hand
5) Sanitize the parts
6) Let the washing solution run through the main unit
7) Let clean water run through the main unit
8) Let sanitizing solution run through the main unit
9) Fix the removable parts back to the main unit
10) Let the sanitizing solution run through the whole machine
Empty the left-over ice cream at every interval
Pasteurizer machine should be cleaned when a different ice cream flavour is introduced. (to prevent mixture of different flavours of ice cream)
 Come up with a routine inspection schedule
Eg) check the ice cream machines weekly (to prevent pest infestation and the check if there are any cracks in the machines because the metal fragments will migrate to the ice cream and cause physical contamination)
Hygiene and safety of workers:
- Should tie hair and wear hair net prevent hair from falling into ice cream (physical contamination) or even get caught in machines
- wear face mask prevent saliva and bacteria from getting into ice cream (physical contamination)
- wear gloves prevent bacteria from transferring form bare hands to ice cream (biological contamination)
- safety boots to prevent slips and falls
- should not wear jewellery prevent jewellery from dropping into the ice cream unknowingly (physical contamination)
- keep fingernails short and clean prevent dirt and germ from transferring to the ice cream (physical and biological contamination)
- practice good personal hygiene by washing hands after going to toilet and change their clothes regularly  prevent bacteria from transferring form dirty hands to ice cream (biological contamination)