Frozen Desserts Final

difference between semifreddo and parfait

what temp is butter best incorporated at?

20C

what are thickening agents

hydrocolloids that increase the viscosity of a solution or mixture

examples of thermoreversible polysaccharides

agar agar, carrageenan, cornstarch, gelatin(not a polysaccharide)

amount of sugar usually in gelato

18%

percentage of egg yolks in gelato

6-12%

what ingredient is always determined last in gelato

milk

percentage for flavoring ingredients in gelato

30%

total solids percentage for gelato

around 36-40%

what are sucroses monomers

glucose and fructose

percentage of sugar for semifreddos

around 25-30%

why would you want more or less sugar in your recipe

sugar prevents crystalization therefore having less sugar allows it to freeze more and faster. you may want more sugar when using ingredients high in fiber like nuts

percentage for high fiber flavoring ingredients in semifreddo

10-20%

what to do when adding alcohol

reduce sugar

percentage for lower fiber flavorings in semifreddo

15-30%

what ingredient is always decided last for semifreddo

cream for whipping

how to incorporate flavorings into semifreddo

always sacrifice the pate a bombe or meringue if you arent using PTB because they are more resillient than whipped cream

what does DE number mean in glucose

shows how close its molecular make up is to dextrose, higher numbers mean shorter glucose chain and closer to dextrose

what is dai dai

log of semifreddo cut into cubes and dipped in chocolate.

percentage of air volume in gelato

20%

why would you choose to sell popsicles

• provides a different perspective to the same ingredients

• a way to have less waste using leftover semifreddo or gelato

• can be sold for more money