what do you mean by homogenization in Ice cream making?
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Explanation:
After pasteurization, the mix is put through a homogenizer. During this process the mix is pushed at high pressure through a nozzle to break up any clumps in the ice cream, creating a creamy, smooth texture.
Next stop is the holding tank where it is kept cold. This is when flavor ingredients such as organic vanilla, ginger or fruit purees are added. To allow the flavor to mix in, the entire batch is kept at 3 degrees Celsius for 24 hours.
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