About this document
Ice Cream Making Methodology Guide by Thevi Priya Muthu is a document available to read on EtoBox.
The methodology section outlines the ingredients and procedures for making ice cream, including 500g milk powder, 1800mL water, 300g sugar, 15g emulsifier, 500mL cream, and 5g vanilla. The procedures describe mixing the ingredients, adding them to an ice cream maker at -18°C, and cleaning the maker to produce the final ice cream product.
- Author
- Thevi Priya Muthu
- Language
- EN