Ice cream Essays

  • Ice Cream Thermodynamics

    1373 Words  | 6 Pages

    Introduction : Ice cream! We all love it, but do you know the thermodynamics behind it? Thermodynamics is the physical science that deals with the relations between heat and other forms of energy. Other forms of energy such as: mechanical, electrical, or chemical. We are completing this research project to understand how our favorite past time treat can have a more scientific background and how heat flows from a warmer object to a cooler object. As aforementioned thermodynamics deals with a lot

  • Ice Cream Experiment

    726 Words  | 3 Pages

    of ice cream has the most air molecules? Does the amount of air molecules affect the the taste of the ice cream? There are many ingredients in ice cream like milk, cream, and sugar. What ingredient most people forget about is air. Air takes up 30 to 50% of the total volume of ice cream. The air added in ice cream is known as overrun. If the volume is doubled then it would be 100% overrun. The air also affects the density of the ice cream. There are usually more air in cheaper ice cream brands

  • Essay On Ice Cream

    780 Words  | 4 Pages

    [1].Ice cream is favorite of millions because it is a delicious, nutri-tious, healthy and relatively inexpensive food item. There is no other food with this amount of nutritional value as much as ice cream that become attrac-tive, interesting and favorite for people [2].The protein content of ice cream has an excellent biological value because it contains all the necessary amino acids. Specific objective groups such as children, teenagers, and elderlies can get their required protein from ice cream

  • Ice Cream Mix

    1244 Words  | 5 Pages

    Frozen dairy product such as ice cream are popular among all groups of people. It is one of the frozen dairy desserts which are generally made by freezing a mix produced by brisk mixing to integrate air and maintain its homogeneity and consistency. The ice cream mix usually contain sugars, fats, dairy, vegetable oil, water, fruit ingredients, cocoa, coffee, stabilizers, aroma substances and other approved food colors. The characteristics and behaviors of each ingredient are considered in which the

  • Ice Cream Executive Summary

    916 Words  | 4 Pages

    1.1 Executive Summary Star Lab Sdn. Bhd is an ice cream retail shop. Our Star Lab is a private limited company. In our companies, there has six persons who has ordinary shares. Tan Soo Wei is Chief Executive Office who has holds 30 percent of ordinary shares of Star Lab company. Chua Kar Xin Marketing & Sales Manager, Teo Pue Shi is operational manager, Kheu Siek Yin is financial manager, Henry Ng Kai Wen is accounting manager and Ei Chee Chong is store manager. Each manager is holding the same

  • Ice Cream Case Study

    748 Words  | 3 Pages

    Background of the study The ice-cream industry Ice cream is a semi-soft frozen dessert generally made with dairy products like milk fat and at times made with only ice. It is tagged along with some fruits, flavours and other ingredients like bread. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. It is usually eaten as desert. The meaning of the word “ice cream” varies from country to country. The various names used for ice cream are “frozen custard, “frozen

  • Advantages Of Homogenization Of Ice Cream

    884 Words  | 4 Pages

    preferred for ice cream mix. The mixing process forms the fat emulsion by breaking down or reducing the size of the fat globules found in milk or cream to less than 1 µm. Clumping of the fat globules is reduced thereby producing a thinner and more rapidly whipped mix. Melt-down is also improved. Homogenization reduces the size of fat globules, increases surface area and forms membrane. It is possible to make use of butter and frozen cream as they have the indirect effects in ice-cream manufacturing

  • Wall's Ice Cream Marketing Strategy

    743 Words  | 3 Pages

    Strategies for wall’s ice cream Maxi maxi strategies: 1. Due to massive distribution wall’s cover the Untapped market segment O(5)S(1) 2. Wall’s cover the gap of diet icecream because it is a financially strong and well established then others. O(5)S(4) 3. Wall’s improve their taste and quality by hiring the skilled and highly qualified workers(3)O(4) Maxi mini strategies: 1. Hiring of highly skilled worker wall’s can bring different variety of ice-cream. W(1)O(4) Mini maxi strategies: 1 Wall’s

  • Rheological Properties Of Ice Cream Essay

    842 Words  | 4 Pages

    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

  • Cornetto Ice Cream Case Study

    1816 Words  | 8 Pages

    Cornetto ice cream is a frozen desert cone Manufactured by Unilever. It was first produced back in 1976 by an Italian manufacturer called Spica, and since then it has become popular in many different countries in Europe. Throughout the years, Cornetto has expanded to many countries in Asia. In around 1999, Cornetto has dominated the Philippines with its unique physique and delicious taste. The advertising campaign of Cornetto differs in each country; it tries to relate their ice cream to the consumers

  • Swot Analysis Of Vadilal Ice Cream

    1358 Words  | 6 Pages

    VADILAL ICE CREAMS PVT LTD Introduction: The story of Vadilal starts from a Soda Fountain outlet opened in Ahmedabad in 1926. As time passed, it has become famous for its wide variety of flavored Ice-creams. Vadilal has evolved with new flavors and varieties to create delicacies enjoyed by many .Because of which Today, Vadilal has the widest range of ice creams in the whole country with fifty plus flavors available in more than 250 packs and forms. The range includes Cups, Cones, Family packs

  • Dropnwin Ice Cream Case Study

    2976 Words  | 12 Pages

    DropnWin Ice Cream is a company that provides both fun and products at the same time. The products are varieties of ice creams and sunflower seeds, achieved by just participation and winning the game. The game more likely a bucket coin drop challenge, where customers are given 2 chances to accurately release a coin into the cup, inside the bucket, which will be completely filled with water. Additionally, customers can pick up sunflower seeds, if that’s their choice. DropnWin Ice Cream offers varieties

  • Case Study On Paneer And Ice Cream

    1627 Words  | 7 Pages

    A STUDY ON CUSTOMER PREFERENCE TOWARDS ICE-CREAM AND PANEER PRODUCTS Sinduja.k1 , Selvakumar.M2, Sethupathi.B3 KCT business school SUMMARY: Understanding customer preferences are very important, whether selling a product or offering a service. This is because customers are the determiners of how successful a company becomes. In this study the customer preference towards ice-cream and paneer products are analyzed based on the various preference levels for the different brands, awareness

  • Descriptive Essay About Ice Cream

    1064 Words  | 5 Pages

    One of the world's favorite desserts, ice cream, or gelato, as the Italians call it, is a must try on your trip to Rome. With more flavors than there are days in the month, Italy's most beloved dessert is versatile, light and pretty much addictive. Because we all need a good Italian gelato after an hour long happy Rome tour. Our feet hurt, the sun is at its highest and hottest peak, the city is packed with frantic Romans, parking, honking, cursing and curiously observing groups of terribly slow tourists

  • Ice Cream Marketing Strategy

    2245 Words  | 9 Pages

    4.2.1 Blending of ice cream mixture Following ingredients are blended together to produce ice cream mixture. • Milkfat: >10% - 16% • Milk solids-not-fat (snf): 9% - 12% • Sucrose: 10% - 14% • Corn syrup solids: 4% - 5% • Stabilizers: 0% - 0.4% • Emulsifiers: 0% - 0.25% • Water: 55% - 64% 4.2.2 Pasteurization of the ice cream mix Second process of the ice cream production involved heating of the mixture in a large vat to at least 69°C and held for 30 minutes in order to eliminate bacteria. 4.2.3 Homogenization

  • Ice Cream Headache Short Story

    1211 Words  | 5 Pages

    “You can get an ice cream headache from drinking or eating something cold too fast” – Jimmy “Ice Cream Headache” – When I first heard about the title of the book I was a bit confused and also curious about the choice of the author, why? Why a unique title like this? – was my first question. Because it is the title which makes you read and pay some attention to this story first of all. It’s the title which makes the story unique in its own way. Eating something too much or “overdose” of everything

  • Case Study: The Ice Cream Of Juhu Scheme

    1728 Words  | 7 Pages

    “The Ice Cream of Juhu Scheme” – an ice cream parlour that started as an off shoot of a restaurant in 1984, has now gone on to become synonymous with ice cream in Mumbai. If it is ice cream, it has to be Naturals. With fresh fruit flavours, unique taste, easy on the pocket and outlets in prime locations – Naturals has created a brand identity which is very difficult to compete with. It has an ever growing and loyal customer base. Naturals is more or less the benchmark for every ice cream that a

  • Sugar Free Ice Cream Case Study

    757 Words  | 4 Pages

    APPENDICES QUESTIONNAIRE FOR RETAILERS Q1.Do you sell sugar free ice creams? o Yes o No Q2.Age group of sugar free ice cream seeking consumers o 18-25 years o 25-35 years o 35-45 years o 45-55 years o Above 55 years Q3.Which brands of sugar free ice creams do you keep? O Amul O Baskin & Robbins O Cream Bell O Dinshaw’s O Havmor O Mother Dairy O London Dairy O Others _________ Q4.How important is the margin for you to push the products (sugar free specially)? O Very important O Important O Neutral

  • Swot Analysis Of Ice Cream

    2092 Words  | 9 Pages

    Exporting Maraş Dondurması to Barcelona, Spain Ice Cream has the huge market and manufacturing potential. Because of that, I choose the Ice Cream to provide the global market. My product taste and name is identified with Turkey. My product name is ‘’Maraş Dondurması’’. Maraş Dondurması is currently being produced in Turkey. Ice Cream production and consumption has huge space in Turkey. Ice Cream is one of the most popular consumption product in the entire world. Especially cold and fresh products

  • Waffle Bomb Ice Cream Case Study

    726 Words  | 3 Pages

    the same ice cream their whole life. If he or she would ever want to travel and explore new things, this paper is for them. Let’s fly all the way to London, where one would get the experience of having a waffle bomb ice cream in Chinatown. The Waffle Bomb Ice Cream is something that, as a tourist, one would be wanting to die for. The reasons why one should want to go get a waffle bomb ice cream is because of the wait time, creation, and the design of the waffle bomb ice cream. The ice cream is one