The first apple pie recipe was published in 1381. Also in 1740 the first cupcake recipes were recorded. Ice cream was a Chinese creation although Marco Polo extended the technique to Europe in his travels. By the 1800s recipes for how to make ice cream were very popular. Vanilla also plays a large role many puddings including ice cream.
Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture Lactobacillus bulgaricus and Streptococcus thermophilus are common cultures, natural or artificial flavorings, and sometimes natural or artificial coloring. Milk fat comprises about 0.55–6% of the yogurt Market research is the act or gathering information, analyzing it and interpreting the results gained for a product or service and using them for your benefit. It is a very important part of making the marketing strategy for any company. Without proper insights from the market and information regarding consumers there is a high chance new initiatives an organization makes may likely fail or the ones existing in the market might not be able to grow
The meaning of the word “ice cream” varies from country to country. The various names used for ice cream are “frozen custard, “frozen yogurt, “sorbet”, “gelato” etc. in United Sates, the word ice cream is used for a specific variety of dairy product while the rest of the products are considered as “frozen dairy desserts”. In a country like
Raw chocolate includes only cocoa powder, and cocoa butter, a form of cocoa thick. These elements are normally melted and mixed to make raw chocolate. Couverture Chocolate Couverture is a comparatively new kind of chocolate that involves a high portion of cocoa butter. This sort of chocolate is favorites among connoisseur chocolatiers and cake chefs. Some semisweet and bittersweet chocolate types restrain as coverture chocolate.
How many types of chocolate exist? A. Background Information: Chocolate is the umbrella name for many foods that are derived from cocoa (Cacao). An interesting fact about Cacao is that if fat is added to it (i.e. cacao butter) and finely powdered sugar it’ll create a solid form.
Question 2: Explain the rheological properties of ice creams of different brands available in the market (at least four examples) Answer: 1. Chocolate ice cream Quart (Baskin Robins) Composition: Cream, Non-fat Milk, Sugar, Corn Syrup, Chocolate Liquor and Cocoa processed with alkali, Whey Powder, Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80). Rheological properties: Extra rich, creamy, not crystalized and icy structure but smooth cream sticky texture which maintains its consistency and firmness at room temperature for about 10 – 15 minutes after which it begins to melt and flow, the ice cream has a shiny oil like sheen once it begins to melt and it slides easily along the surface
The Company also manufactures and markets grocery products in the baking, beverage, peanut butter and toppings categories. Principal products in the United States include Hershey 's, Reese 's and Heath baking pieces, Hershey 's chocolate milk mix, Hershey 's cocoa, Hershey 's Chocolate Shoppe ice cream toppings, Hershey 's Hot Cocoa Collection hot cocoa mix, Hershey 's syrup and Reese 's peanut butter. Hershey 's chocolate- and strawberry-flavored milks are produced and sold under license by various dairies throughout the United States, using milk mixes manufactured by the Company. The Company 's products
It is not just another ice cream, it’s a fro-yo (acronym for frozen yogurt). That is why the customers have a clear idea, of what the product is about. They know it’s different from what they have been consuming as ordinary milk ice creams. This is from where stems the primary competitive advantage that yogurtberry has over its competitors. Also, yogurt berry provides a whole new experience as customers.
The product chosen is cream cheese from dairy based company. In this case, cream cheese is a type of soft, spreadable texture, and mildly acidic soft cheese that made from the mixture of milk and fat. It is usually manufactured by the coagulation of cream or mixture of milk and cream by acidification with starter culture and is ready for consumption after the manufacturing process is complete (Guinee et al., 1993). The general processing line for cream cheese is shown as below: The process is started with the mixing of raw milk and cream at certain ratio until the percentage of milk fat on a water-free basis is more than 65%. Then, the mixture is homogenised by using homogenizer to break down fat molecules in milk so that they resist separation.
Amul has different competitiors in light of various items. In ice cream it is Vadilal, Dinshaws and Havmor. In butter and milk there is mother dairy, Britannia and others. In any case, no contender has such a tremendous dairy based item portfolio as Amul. This is the real reason that Amul has a