Procedures and processes of incorporated Haney flavour into ice cream processing.
1. Selection of Haney flavour: The first step in incorporating Haney flavour into ice cream processing is selecting the appropriate Haney flavour. This may involve sourcing high-quality Haney flavoured extracts or powders from suppliers.
2. Mixing with ice cream base: Once the Haney flavour is selected, it is typically mixed with the ice cream base. This can be done during the pasteurization stage of ice cream processing, where the ice cream base is heated and mixed to kill off any harmful bacteria.
3. Chilling and aging: After mixing the Haney flavour with the ice cream base, the mixture is typically chilled and aged to enhance the flavour and texture of the ice cream. This aging process can vary in length depending on the specific recipe and desired flavour profile.
4. Homogenization and freezing: The next step in the ice cream processing is homogenization, where the mixture is processed under high pressure to create a smooth and creamy texture. The mixture is then frozen in a batch freezer or continuous freezer to form the final ice cream product.
5. Packaging and storage: Once the ice cream is frozen, it is typically packaged into containers for storage and distribution. Proper storage is essential to maintain the quality and flavour of the Haney ice cream.
6. Quality control: Throughout the ice cream processing, quality control measures are typically implemented to ensure the ice cream meets the desired standards. This may involve sensory evaluation, testing for texture and consistency, and monitoring the overall product quality.