Ice Manufacturing

Description: 
 Creamy sweet vanilla ice cream, crisp fresh Stracciatella or velvety chocolate tart - with these words, which probably makes every mouth water. However, to achieve a perfect product, a solid basic knowledge is required in the first place. The renowned author Uwe Koch is in his book "Eismanufaktur - basics, recipes, marketing," an overview of the full range of ice cream manufacturing, from basics such as the Guidelines of the German Ice regulation via different ingredients and flavor ingredients, the Account for of ice cream recipes, but also the technical equipment and hygiene regulations. The core of the book, however, are the 150 recipes. They include everything that makes the heart beat of every Eisliebhabers higher: sherbet and sorbet, ice milk, cream ice, lactose-free ice cream, herbs and Gemüseeis, infuser lets variants and also soft ice cream. In addition, recipes for Marmorierer, toppings, shakes, waffles and ice cream desserts and pies are presented. In the production of all these products no convenience foods, dyes, emulsifiers or vegetable fats are used. Completed by the subjects Eisbechergestaltung, Eisvermarktung and economic aspects of Eisgeschäftes is the book a comprehensive compendium that should never minded and intent on quality ice maker missing. 

Format / Pages: 
 288 page, 21.5 x 27.5 cm, hardcover 

Language: 
German