What they are and how they produce pastes for ice cream.
This article will explain what are the pastries for ice cream or ice cream. It is produced records to the flavoring of ice cream mixes to impart to it flavor, color and noble ingredients that can ensure that the ice cream is not only flavored with artificial flavors and dyes, as often happens with the products of industrial ice-cream. Pastes for ice cream or ice cream are of different types and obtained with different technologies inherited from 'confectionery industry. The first sub-category is surely that of fatty pastes for ice cream. Nuts are used in various categories ranging from 'peanut hazelnut. In effect you can be realized fatty pastes for ice cream and pastry starting from any type of dried fruit. The fruit is cleaned and then shelled and inspected to remove impurities, after it is roasted with different technologies and then chopped and passed to refiners that make it similar to an ointment very soluble and dispersible in ice cream. Some processing possone be added oils and fats and natural emulsifiers such as soya lecithin and antioxidants to extend shelf life and shelf life. Depending on the type of nuts some pastries can get the designation of origin. The dough fat is more widespread today hazelnut paste obtained from different cultivars. In recent years, there is widespread 's use of the pistachio 100% pure.
Another important category is below that of the fruit pastes. Starting from fresh and frozen fruits and using the technique of vacuum concentration is going to reduce the percentage of water present in the fruit thus obtaining a concentrate of the fruit itself, is subsequently correct the pH to obtain an optimal result of acidity on the finished product, finally They are added sugars of different origin, thickeners, flavorings and if necessary dyes of natural origin, l 'together is finally pasteurized pre or post canning. In our case it is also applied vacuum and in some preparations most delicate l 'modified atmosphere.