Sponsored by MEC 3 (Shanghai)Company, MEHEN successfully conducted ice cream & dessert trainning demonstration on March 4 and March 5,2012.

Ice cream master-chef Mr.Zhong demonstrated at site the professional process for Italian ice cream making & decoration. More than 10 participants (old to young) from home and abroad attended tranning courses.

Mr. Zhong firstly described basic ice cream knowledge, the ice cream components, the science and importance behind each ingredient that is added to the mixture, the market development of ice cream, the detailed ice cream making process & decoration. .Secondly, Ms. Wendy from MEHEN taught customers basic operation and maintenance of equipment, replacement of some spare parts ect.

The atmosphere of training course is very active, customers actively asks questions and exchange ideas. Mr Birkanfrom Australia, who already had his coffee shop in Suzhou, asked many questions many customers come across during ice cream making: suitable temperature set when ice cream displayed in the display freezer and stored in upright storage freezer; After the ice cream mixture is ready, why the texture of ice cream is better if we keep mixture for certain time before use. Mr Zhong explain all the questions with details. Through the discussion, Participants benefited greatly and gave a high evaluation of this train course.

In addition, the customer from Qatar, who made traditonal Arab ice cream with his own ingredients,was very satisfied with the final texture and quality of ice cream. Compared with Italian ice cream, the Arab ice cream is made with colloidal additives, so it is more sticky, similar to traditional Turkish ice cream.The customer also made jujube ice cream.

The biggest special for this courses is that customers could operate machine, make ice cream by themselves. By communicating with chef and machine manufaturers on the common questions meet during ice cream making and machine operation, which could increase the practicality and fun of courses.

Through the training courses, customers not only got a better understanding of ice cream and equipment, but also gave them the practical experience of making ice cream and operating equipment.

MEHEN 4th ice cream making training course will be on April 22 to 23,2012. contact us (sales@mehen.com) to sign up

美恒生产意式手工冰淇淋店用设备，提供冰淇淋制作、冰激凌开店课程培训，代理世界品牌冰淇淋原料。
美恒商用冰淇淋设备 | 意大利式手工冰淇淋机器
观看冰淇淋制作过程视频?
MEHEN Ice Cream Machines | Gelato Machines
MEHEN manufactures all equipments for Italian ice cream shop. Offers consultant, training and ingredients.
Watch ice cream making video?

Sugar in Ice Cream
Sugar imparts satisfying texture, body, mouthfeel and bulk to many processed foods, such as ice cream, baked goods, icings, beverages and candy.
Sugar is used for sweetening the ice cream. It increases the total solids, thus improving the body. Too high a percentage lowers the overrun and gives an ice cream that is too sweet.
Sucrose is used in ice cream. Other sugars may be used, such as invert sugar from sucrose, corn sugar, and levulose. Since the commercial levulose is too expensive, honey may be used. Corn sugar or dextrose is not so sweet as sucrose and therefore can be substituted successfully for only about 25 to 35 per cent of the sucrose in ice cream.
 sugar has the effect of lowering the freezing point and raising the boiling point of that solution. These are important properties in preparing frozen desserts and candy, respectively. In ice cream, for example, sugar’s ability to depress the freezing point slows the freezing process, promoting a smooth, creamy consistency. In shortening-based cakes, sugar raises, delays and controls the temperature at which the batter goes from fluid to solid, which allows the leavening agent to produce the maximum amount of carbon dioxide. The gas is held inside the air cells of the structure, resulting in a fine, uniformly- grained cake with a soft, smooth crumb texture.raises, delays and controls the temperature at which the batter goes from fluid to solid, which allows the leavening agent to produce the maximum amount of carbon dioxide. The gas is held inside the air cells of the structure, resulting in a fine, uniformly- grained cake with a soft, smooth crumb texture.

MEHEN Ice Cream Machines | Gelato Machines
MEHEN manufactures all equipments for Italian ice cream shop. Offers consultant, training and ingredients.
Watch ice cream making video?

MEHEN manufactures all equipments for Italian ice cream shop. Offers consultant, training and ingredients.
Watch ice cream making video?

We are all expecting a new season for Ice Cream in 2012!

Will you have blueprint for ice cream business?

MEHEN would be happy to assist if any information we can offer

1. Have you considered starting ice cream project in 2012? If yes, when?

___________________________________________________________

2.  If you’ve already been in ice cream business, do you have plan to purchase some new ice cream equipment in 2012? 

3. Do you wish to receive the price of MEHEN ice cream equipment 2012

4. Any other service do you expect from MEHEN? Such as training, demonstration, forum, etc.

______________________________________________________________

To join, or for more information please feel free to contact us.

美恒生产意式手工冰淇淋店用设备，提供冰淇淋制作、冰激凌开店课程培训，代理世界品牌冰淇淋原料。

美恒商用冰淇淋设备 | 意大利式手工冰淇淋机器

观看冰淇淋制作过程视频?

MEHEN Ice Cream Machines | Gelato Machines

MEHEN manufactures all equipments for Italian ice cream shop. Offers consultant, training and ingredients.

Watch ice cream making video?

Delivers on what it promises – just be certain you comprehend what it promises!

In looking at the reviews for this Ice Cream Machine, I’ve noticed that a lot of people could are expecting some matter a great deal more than what Mehen is marketing. Owning utilized this unit a number of times now, listed below are my impressions and thoughts.

- This Ice Cream Machine utilizes a freezer bowl to freeze the product or service. That means that the bowl Must be frozen sound along with the merchandise Really should be incredibly properly chilled, otherwise you may not get good outcomes. We’ve just stored our freezer bowls inside the deep freeze when not in use to guarantee that we are able to make ice cream quite rapidly. It is most probably finest to combine up your soft serve blend a minimum of an hour upfront and set it in the coldest portion of your fridge or (as one more reviewer recommended) within the freezer for 10-15 minutes to have it as cold as feasible with out prematurely freezing it.

- The freezer bowl doesn’t possess a massive ability. It could make “10-12? servings – if your servings are compact. 6-8 is possibly considerably far more like it. If you need substantially much more, make distinct you buy a further bowl and continue to keep it frozen.

- The instructions on time expectations commonly say 10-15 minutes, and this could be legitimate in the celebration you chill the ice cream mixture extremely thoroughly. In any other case it will take longer, most likely additional like 15-20 minutes.

- The 1st serving or so may perhaps be quite soupy – I’ve identified that I can dispense some into a cup then re-add that to the top in the bowl.
- The “mix-ins” actually never blend in with the soft serve by any means, they’re genuinely topping dispensers. If you’re expecting something like a DQ Blizzard, it is not the precise exact same. Also, will not over-fill (or pack in) the blend in bins. I’ve had great luck with chopped peanuts, sprinkles and also the mini M&Ms.

The differences between this Ice Cream Machine and an additional conventional ice cream freezer are mainly that this unit has a freezable bowl vs. a bowl that is placed in a blend of ice and rock salt. Which means it really is a little extra convenient, but lacks the capacity with the conventional freezer. Our ice cream freezer would make about twice as a lot ice cream as the soft serve, but it is actually significantly louder, commonly requires much more clean up and does not dispense the product or service. On the other side, I think a conventional freezer has extra versatility when you are making things like frozen custards that set up harder than soft serve. Finally, the freezer just isn’t really as a great deal “fun” as this one is which has real appeal if you’ve got kids within the family.

Overall, I’ve definitely enjoyed this Ice Cream Machine- but I did some research initial and made specific I understood what I was buying. This is NOT like the soft serve dispensers in restaurants – but it’s extremely nice for a treat on a summer afternoon.

Ice cream machines vary in quality and price, but it’s possible to buy a good electric one for under $50. An ice cream machine is fairly simple, with a canister, a cover, an electric motor to spin the canister, and a plastic scraper.

Before you can make ice cream, the canister needs to be placed in the freezer for 24 hours. Now that the canister is freezing, it’s placed into the ice cream machine and the ingredients poured inside. Start up the machine, so that the canister starts to rotate. As it does, the scraper removes the ice crystals that form on the inside of the canister and mixes them into the ice cream. As the process continues, the liquid thickens and freezes until it resembles soft serve ice cream. This takes about 20 minutes.

One of the best things about an ice cream machine is that you can create whatever combination of ingredients you like. Got a hankering for banana and mango ice cream? Then make some! You can add any extras you like, too, such as nuts, candy bits or pieces of fresh fruit.

Using an ice cream machine is a great way to make fresh, unique ice cream, and the best thing is that it’s free of preservatives and chemicals. So if you’re interested in healthy eating or organic food, an ice cream machine is perfect for healthy treats.

If you’re on a diet, then use low-fat ingredients without the need for artificial sweeteners. You can also use an ice cream machine to make frozen yogurt, if that’s what you like.

For those with a more creative approach, an ice cream machine provides endless opportunities. Perhaps make a savory sorbet to give with a chicken dish, or make a champagne ice cream to give your dinner party a sophisticated finish. Once you have Known an ice cream machine supplier, the possibilities are endless. And the results taste great too!

Ice cream, as a frozen dairy product, its physical and chemical systems are fairly complex. In which, air bubbles dispersed in the continuous ice crystals liquid, the liquid contains particles of fat, milk protein, insoluble salt, lactose crystals, plastic Body stabilizer and sucrose, lactose, soluble salts, so it is a gas, liquid and solid phase composition of three-phase system and can be regarded as air bubbles partially frozen with 40% -50%  air. To achieve the required quality standards and physical structure of ice cream, the composition (formulation and raw materials quality), the production conditions and equipment three aspects should be taken into consideration.

1: The composition (formulation and raw materials quality)

The main materials used in ice cream making are fat, non-solid fat, sweeteners, emulsifiers, stabilizers, spices and coloring.

1.1  Fat

Milk fat is typically applied in ice cream making to give the ice cream the unique aromatic flavor, tissue lubrication, better texture and original shape fixing. So generally speaking, the more milk fat put in, the better the quality of ice cream could be. Milk fat comes from pure milk fat butter, cream, milk, condensed milk, milk powder, etc. So to make ice cream with better quality, sanitary, high milk fat should be chosen. However, as milk fat is very expensive and its usage amount is limited, for save cost concern, most people in the world will use vegetable fat instead, such as margarine, hydrogenated oils, palm oil, coconut oil ect.

1.2 Non-solid fat

Non-solid fat comes from total milk solid (without fat), contains fat and protein, lactose and minerals. Among which, protein has hydration function, which could form a stable film together with emulsification on the surface of small fat globules, ensure the oil emulsion in the water, and meanwhile to ensure enough air into the ice cream in the freezing process.

Non-fat milk solids are generally made from fluid milk, condensed milk, milk powder, whey powder.

1.3 Sweeteners

Generally speaking, sweeteners refer to sucrose, 15%-16% content in ice cream making. Sweeteners, not only gives ice cream sweet flavor, but have a function of lowering the freezing point. But in order to improve ice cream texture, vary ice cream flavors and lower cost, many people sometimes add some additives to sweeteners: such as honey, saccharin, protein, sugar, stevia ect.

1.4 Stabilizers

Stabilizers is hydrophilic, which could be combined with water so as to improve the viscosity and the overrun of ice cream, prevent ice crystal, make the ice cream more smooth on organization structure. Several points should be take into consideration when choosing emulsifiers: soluble in water or ice cream mixture; could confer the mixture better viscosity and foaming; could improve the texture and structure of ice cream; shape maintenance of ice cream; preventing crystallization expansion ; cheap costs.

1.5 Emulsifiers

Emulsifier is a molecule with hydrophilic and lipophilic substances, which lies between water and oil, so that one party could be easily dispersed into the other party, form a stable emulsion, cream mixture. The structure of ice cream is fairly complex, with the add of emulsifiers, besides emulsion, the other functions could be summarized as below: better emulsion of fat globules, make it more stabilized; disperse other articles(besides fat globules), make it more stabilized; increase the heat resistance of ice cream; prevent or control the formation of ice, so ice cream has delicate organization and better texture.

1.6 Spices

With the add of spices, the ice cream will have a natural fragrance. The quality of spices will have a direct influence on ice cream, so should be a big concern when choosing.

2. The Production Conditions/ Craftsmanship of the Ice Cream

For ice cream making, one has to comply with strict production skills and principles, otherwise it can not produce good quality ice cream.

2.1 Raw Material

Raw materials directly affect the quality of ice cream quality. Therefore, all raw materials must be tested in strict accordance with quality standards, unqualified should not be used.

2.2 Raw Material Batching

The basic step for ice cream making is raw material batching, namely ice cream recipe or ice cream formulations, which is affected by several factors: consumer preferences, raw material prices and availability, product sales volume. Based on pre-determined quality standards, using mathematical methods to calculate the amount of various raw materials required in order to ensure the quality of products made in line with technical standards

2.3 Pasteurization

The method of pasteurization has an important impact on the flavor of ice cream. The usual pasteurization methods are: pasteurize the Ice cream mixture in the tank with a jacket of steam pasteurizer to 78 ℃, then keeps for 30 minutes; if use continuous pasteurization device for high temperature sterilization (HTST), to heat the mixture to 83 ~ 85 ℃, keeps for 15 seconds is enough, longer time might make ice cream have burst taste.

2.4 Homogenization

Homogenization has larger relation with the structure of ice cream. Generally two high-pressure homogenizer is commonly used for homogenizing. Homogenization could make the fat globules diameter smaller, usually ranging from 1 ~ 2μm, at the same time to increase the viscosity of the mixture and ensure that the delicate tissue of ice cream products. The most appropriate temperature for homogenization is 65 ~ 70 ℃, the first -stage homogenization pressure is15-20MP, second-stage 2-5MP, homogenization pressure will accordingly decrease with the increase solids and fat content of the ice cream.

2.5 Ageing

Aging is cool the mixture to 2 ~ 4 ℃for storage, known as the “mature” or “aging.” The essence of ageing is that fat, protein and stabilizer hydration, stabilizers fully absorb the moisture so that the liquid viscosity increases, favorably increase the overrun of ice cream when freezing.

Aging time depends on the composition of raw materials and stabilizer species, generally 4 ~ 24h. When ageing, bacterial contamination should be avoided.

2.6 Freezing

Freezing is to freeze the ice cream mixture when stirring, make the air in the tiny bubbles and then evenly distributed in the entire state of mixture, part of the water into tiny ice crystals. And its role is: (1) increased creases the viscosity of ice cream mixture, gradually thicken into a semi-solid state, that is Freezing state. (2) Because of the agitation beating, constantly scraped tiny ice cream materials from the freezing cylinder wall, to prevent the ice cream mixture into large flake ice. (3) The constant stirring and cooling, air will be into the ice cream when freezing to increase its overrun and thus to make beautiful ice cream with better organization and perfect shape. The outer temperature of the ice cream around -5~ -6℃.

2.7 Blast Freezing, Hardening & Storage

The function of blast freezing is to fast freeze the ice cream ( after comes out from the batch freezer) to -23 ℃. The function of blast freezing is to stabilize the structure of ice cream, make it into form in a very small ice crystal. Keep the ice cream in a appropriate state for sales, storage and easy transportation.

3. Machinery

Machinery is of course a big concern for making good ice cream. Based on ice cream making process, the machinery for ice cream making should be Ingredients cylinder, pasteurizer, homogenizer, aging machine, batch freezer, blast chiller, cold room ect.

MEHEN manufactures Italian ice cream machines. Offers consultant, training, accessory and ingredients.

MEHEN Ice Cream Machines | Gelato Machines

Watch ice cream making video?

The whole set of the suitable machines for gelato making is Pasteurizer+Batch freezer+Blast freezer+ display cabinet+Bench freezer+Upright storage freezer. Or Combination machine( pasteurizer+ batch freezer combined machine) + Blast freezer+ Display freezer + Upright Storage freezer + Bench freezer ( for relatively low investment and budget).

The whole process carried out by the above machines is as follows:
Firstly, pasteurize machine: it is a device which pasteurizes, treating the mixture of ice cream to kill disease-causing organisms such as bacteria, during which, milk is one of the most widely pasteurized foods, but pasteurizers can also be used with a variety of other liquids, and some other foods can be pasteurized as well. Pasteurization is used to make ready ice cream safer, so that it can be sold commercially without concerns that people will get sick when they consume it. Additionally, with the mixture of ice cream pasteurized, the structure will be upgraded, which results in fantastic ice cream with better & even mixture

One of the most common styles is the high temperature, short time (HTST) or flash pasteurizer, which brings ice cream mixture to a very high temperature for a brief period to kill bacteria before rapidly freezing it. Related is the higher heat, shorter time (HHST) pasteurization method. Pasteurizers can also be used for ultra heat treatment pasteurization, high pressure pasteurization, and extended shelf life pasteurization.

Customer usually does this way:

After the material like milk and base is poured into the pasteurizer, the whole performance will be achieved automatically, which is made up of pasteurizing, ageing and keeping-fresh at +4℃. During this period about 2 hours, the texture will be getting smoother and more sticky while the blender is working continuously and evenly. The premium gelato is always based on this fundamental stage.
Secondly, batch freezer: A batch freezer is a piece of equipment used in the commercial production of ice cream and frozen desserts like gelato and sorbet. As you might imagine from the name, the batch freezer makes frozen desserts in batches which can vary in size, with the size of each batch being controllable by the operator. A typical batch freezer looks a little bit like a washing machine, and it works rather like a washing machine, too. It has a large central chamber, which may be tilted on its side, along with a locking door to secure the chamber. Inside, a very large rotating blade is used to mix and stir the ice cream as it is frozen from the outside in, using cooling coils built into the casing of the batch freezer. After a set period of time in the batch freezer, a small gate is opened to allow the ice cream to flow out into containers, which must typically be put into a blast freezer to harden.

Every time you just need to take out some of the mix and add the flavors before putting into batch freezer. It takes batch freezer to make gelato in 12 minutes each batch. However, the taste is not excellent when you find gelato is a bit soft at this stage, which is resulted from the inner temperature of -8 ℃ ~ -12 ℃ .

Thirdly, blast freezer: A blast freezer is a freezer which is extremely cold. It may also be known as a shock freezer. Such freezers are intended to rapidly bring the temperature of ice cream down, freezing them extremely quickly. These specialized freezers are used in the frozen food industry for everything from ice cream to television dinners, and they are also utilized in some commercial kitchens for specialty tasks.

When gelato is frozen, the water inside it crystallizes. If freezing takes place at relatively warm temperatures, the ice crystals which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small ice crystals. The smaller the crystals, the less damage to the food, as large crystals can rupture cells.

gelato needs to be deep freezed inside the blast freezer at –25 ℃~–35 ℃ (the destination temperature depends on different material) for 15 minutes~20 minutes. As a result, the taste is perfect finally.
Finally, display freezer: although some customers choose to convert ice cream dip cabinets to fit 5 liter stainless steel gelato pans, it is usually a temporary solution. To start off, gelato is served at a warmer temperature (12-18° F) than ice cream (0-5° F). Note that in a gelato case, the gelato sits higher than ice cream does in a dip cabinet. You don’t need to look down into a cabinet to see the gelato, it can be seen from across a room. Not only is the presentation impressive when displaying gelato in a gelato case, but the main function of a gelato case is to maintain a consistent temperature throughout the entire case, above and below the gelato. I have not seen a converted dip cabinet that can accomplish this task. gelato is ready for sales. One display cabinet is always placed in the shop to show all kinds of delicious gelato.

P.S: some customers add upright storage freezer to store the ice cream and bench freezer to store the materials. So it will be decided by customer’s project schedule and investment.

Some customers could choose: combination gelato machine (heating+ freezing combined) + blast freezer+ display freezer based on customer’s actual needs ( such as shop size, investment).

MEHEN manufactures Italian ice cream machines. Offers consultant, training, accessory and ingredients.

MEHEN Ice Cream Machines | Gelato Machines

Watch ice cream making video?

MEHEN can be begin in a lot of altered aliment aliment and action the accessibility of getting able to ability anon down into the alcove in adjustment to aces the aliment that you want. These affectation freezers and affectation fridges aswell appear in abate sizes as able-bodied and abounding grocery aliment accumulate these upfront with bottled baptize or added drinks on the inside.

If you’re active a grocery abundance or a angle market, you’re traveling to charge a accumulation of Angle refrigerators as well. These are absolutely just bartering algidity that is accurately fabricated in adjustment to handle fish, about on sliding trays. All that is absolutely all-important for you to do is to adjudge how abundant of the appeal you accept for angle in your bazaar and again to get the adapted size. Of course, there are a lot of altered options that are accessible for these home ice cream makers of refrigerators as able-bodied and you should accomplish abiding that you are able-bodied able as it is important to accumulate angle at the able temperature.

The organizer then gave an analysis report on the current development status of ice cream business and budget for opening an ice cream shop. These dependable data benefits participants a lot to start this business.

Staff from MEHEN Company further introduces the choice of ice cream equipment and gave advice on the operation and maintenance of equipment, spare parts replacement etc.

Customer tasted the fresh ice cream produced at site , and the demonstration was end with a discussion between students and instructor regarding the questions come across for starting ice cream business.

One of the participants, Mr. Kong from Xi’an , said, “my wife and I always dream of having our own fantastic ice cream shop. From this demonstration, I really learnt a lot about basic theory for ice cream, I can’t believe that I can make ice cream, decorate ice cream by myself, and it is a good chance for me to communicate with other attendant. Now I know ice cream machinery, ice cream ingredients, the tips to decorate shops etc. My dream is no longer just a “dream”, I have my confidence and expect to start my ice cream shop soon”.

Mr. Yang, sales Director of MEHEN, said, “Thanks for the trust and attendance of everyone it is not a easy trip as some friends even come from abroad. Though the time is limited, we will do our best to give all of you abundant knowledge and information data for ice cream business with your practice and communication. It is nice to have each friend here making ice cream by themselves, and hope that you have grass the important knowledge and knowhow for ice cream business. As a China old saying: two of a trade seldom agrees, but it is better to communicate for people of same business. our basic purpose for this demonstration is for everyone to know about how to start ice cream business, however, the further we want is to let everyone here to becomes friends. We are happy to provide a great communication platform, and we hope, this demo could give us a chance to make friends and cooperate. It is true that ice cream business is rising quickly no matter in China or other countries, we should seize the chance to bring our dreams come true!”