Food and drinkMain course

The production technology of ice cream "Maxibon"

Ice cream "Maxibon" from "Nestle" is a delicacy that consists of two parts. On the one hand, this vanilla ice cream with biscuits and chocolate chips, and on the other hand with airy rice.

Production technology

When they write on ice cream that it is made from natural products, this does not mean that it is necessarily made from fresh milk. In fact, this happens as follows. At the first stage, tap water is cleaned and heated to 60 degrees. Then, in it, dry milk, sugar, cocoa is dissolved in the required amount. Further, the fat is added to the mixture of animal or vegetable origin and glucose. Fat is dissolved by homogenization.

Now the mixture is pasteurized by heating to 85 degrees for about 30 seconds. This is done in order to kill all kinds of bacteria. After pasteurization, the product is cooled to 4 degrees and placed for four hours in tanks to form a homogeneous mass, which after freezing.

The next step is to distribute the mixture in portions by shape. This is done in several ways. In the first case, the heavily frozen mass is extruded through the process opening. In the second - not a frozen mixture is poured into molds and only then frozen. The third way is to squeeze ice cream into a container.

In order to make ice cream "Maxibon", use the already prepared vanilla mixture, which is frozen in a freezer at a temperature of -25 degrees. During the freezing process, crystals are formed on the walls of the freezer, which are cut with an electric rotating knife. The cut off crystals are subsequently mixed with the rest of the mass. During the mixing process, the ice cream is saturated with oxygen. In the stirred mixture, pre-cooked chocolate chips are added. Now the ice cream is sent to the dispensers.

The dispenser divides the ice cream into blocks. During the formation of the filling in the dispenser, chocolate biscuits are glued to the slabs on both sides. Then the ice cream bars pass through the freezing tunnel, in which the temperature reaches -40 degrees. After that, the ice cream gets on the conveyor. Here, each bar is poured with chocolate and airy rice inside. Chocolate mass instantly freezes, getting on ice cream.

Ice cream "Maxibon": calorie content

Ice cream is a high-calorie product. To determine the calorific value in the laboratory, the product is burned in a special instrument (calorimeter) and the amount of heat that is extracted is measured. This value and placed on the label.

In 100 gr. Ice cream "Maxibon" contains 307 kilocalories, which is quite a lot, 3 gr. Protein, 15 g. Fats and 40 grams. Carbohydrates.

The benefits and harm of ice cream

First, let's look at the health hazard caused by a favorite dessert, if consumed in large quantities. The ice cream contains a lot of sugar. Everyone knows that sugar leads to diseases such as diabetes, high blood pressure, obesity. The excess of sugar in children leads to hyperactivity, increased anxiety.

Emulsifiers and flavors that unscrupulous producers add to their product can lead to liver and kidney diseases. Also, many chemicals can cause allergies.

If ice cream is produced according to all norms and has a quality certificate, it can also have a positive effect on the body. For example, it saturates it with calcium, which is very useful for children, especially during the formation of the skeleton. Milk fat is quickly and well absorbed. With the use of ice cream as well as chocolate, serotonin is produced in the body - a hormone of happiness. That's why we become so happy when we eat ice cream.

Ice cream "Maxibon": reviews

Many buyers believe that when choosing ice cream, great attention should be paid to its composition and quality certificates. Ice cream "Maxibon" is made only from natural products and has positive reviews. In addition to quality, the customers are delighted with their unusual light vanilla flavor. Especially ice cream "Maxibon" like children.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.birmiss.com. Theme powered by WordPress.