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engro to launch ice

Monday, July 26, 2010

DAWN – Engro would start serving scoops of ice cream the coming spring from its plant at Sahiwal, as the project nears completion.
Engro Foods Limited–the wholly owned subsidiary of Engro Chemical Limited–aims at expanding its range of milk products.
A company official said on Tuesday that Engro would launch its own brand and try carving a niche in the market of milk delicacies.
“The ice cream would be launched in Punjab in April this year and it would be introduced in Sindh in 2010,” he said he in reply to queries.
A figure could not be put on the cost of the project, but it was recalled that Engro’s CAPEX plan last year was of the sum of Rs3 billion.
Ayub Ansari, research analyst at Invest Capital Investment Bank, observed that in the CY09, Engro plans to invest a sum of Rs1.2 billion in funding expansion of the foods business.
The company told a Securities Analysts’ Briefing last week that the ice cream project was at the “implementation level with a dedicated state of the art production facility near completion at the company’s Sahiwal plant.”
The main Engro Chemical Pakistan unveiled 34 per cent growth in profit after tax to Rs4.24 billion for the year ended Dec 31, 2008, which was in line with analysts’ expectations. But the board’s decision to ask shareholders for cash in a right issue at 40 per cent at premium of Rs40 per share, was received with distaste by shareholders.

How to Make Walnut Honey Ice

Sunday, July 25, 2010

How to Make Walnut Honey Ice

Walnut Honey Ice Cream

Ingredients:
Egg whites – 4
Cold Cream – 2 cups
Nuts – ½ cup (chopped)
Condensed milk – 200g
Honey – 2 tbsp
Coco powder – 1 tsp

Method:
Apply honey all around in the air tight container, then sprinkle some chopped nuts. Now beat egg whites until stiff foam. Then beat cream in another bowl (just a bit thick not too much, like in thick running form). Now add condensed milk, honey, coco powder and remaining nuts in cream and beat just for few seconds. Now add cream mixture in egg whites and beat for 2 seconds. Pour this mixture in prepared container and freeze until frozen. Serve this yummy ice cream and take rewards. If you don’t like walnuts then you can add pistachio or almond instead of walnuts.

How to Make Ice Cream Cake


Ingredients:
Ice cream – 1 litre
Plain cake – 2lb
Fresh cream – 1 packet
Ground sugar – ½ cup
Vanilla Essence – 1 tsp
Food colour – few drops (red or yellow)
Almond – as you need
Pistachio – as you need
Method:
Chill the cream and then beat well until it becomes foam. Add sugar and vanilla essence and mix well, cut the cake from the middle and put ice cream then cover with other part of cake and apply cream all around and garnish with crushed almond and pistachio and serve.

The world leader in ice cream treats

A flexible design solution for every venue

THE EXPERIENCE STORE
  • The evolution of the ice cream experience.

  • Part ice cream indulgence and dessert theatre.
  • Enjoy traditional ice cream, made-to-order desserts, hot espresso beverages and other products created by in-store pastry chefs.
  • Target 1,500 sq ft.
    Baskin Robbins
THE NEIGHBOURHOOD STORE
  • The favourite neighbourhood ice cream shop.
  • Features the full range of Baskin-Robbins ice cream products for an eat in and take home experience.
  • 500-1,200 sq ft.
Baskin-Robbins stores benefit from the uniqueness of the brand, the range of products, the proven business model and a lot of innovation. The company wants to bring prospective franchise owners on board as soon as possible and focus on opening stores, as it has done successfully all over the world.
Baskin  Robbins

BR KIOSK
  • All the features of a traditional store but with a reduced flavour offer.
  • Can include Soft Serve platform.
  • Between 300 -500 sq ft.
BR EXPRESS
  • Simplified, quick and convenient option for specialised non-traditional locations and store-in-store applications.
  • Based on a Soft Serve only platform with 31O Below Mix-In treats, Cappuccino Blast and Fruit Blast beverages, optional cakes, grab-n-go ice cream and novelties.
  • Minimum 150 sq ft.
AMERICA'S FAVOURITE NEIGHBOURHOOD ICE CREAM SHOP

The Baskin-Robbins menu includes ice cream waffle cones, premium sundaes, 'grab-n-go' tubs, premium ice cream cakes, as well as a full range of frozen and ice cream beverages including blasts®, shakes and the exciting new range of soft serve ice creams.

Every store offers a minimum of 31 flavours (one for every day of the month) selected from the company's library of over 1,000 recipes.

Baskin-Robbins is seeking franchise owners for single store and small network opportunities for each of its store concepts. Prospective franchise owners should ideally have experience in the food industry or of running their own customer focused business, but certainly an ambition to grow and develop their Baskin-Robbins business with the guidance of a world leading brand.
Baskin  Robbins

Prem Gotru and Angrej Singh Brar, franchise owners, Cardiff

Prem first developed a taste for the Baskin-Robbins concept 13 years ago when he was involved in the brand's successful expansion in Saudi Arabia. "The Baskin-Robbins ice cream parlour concept is fun and unique," enthuses Prem. "I love the fact that there are 31 different flavours of ice cream, including fat free, sugar free and yogurt varieties available so there is something for everyone - even those on a diet!"

"When I moved to Cardiff to focus on my other business, my business partner Angrej Singh Brar and I realised that there was a gap in the market for Baskin-Robbins. The potential market was huge - especially as a massive shopping mall had opened in the city centre. We already had a great location, which was suitable for a unique, fun brand so contacted the Baskin-Robbins head office to put forward our application, which was accepted.
Baskin  Robbins

"Opening an ice cream parlour in the middle of winter did not concern us, because Baskin-Robbins has developed a range of ice cream related products that enable the customers to enjoy their favourite Baskin-Robbins flavours throughout the year. We believe the range of grab-n-go tubs and ice cream celebration cakes will be a huge success because customers can select their favourite flavour or cake in store and then take them home to enjoy with their families and friends. "We are excited about 2010 because it will be our first year trading and it is also Baskin-Robbins' 65th anniversary. By the end of 2010 we aim to turnover £500,000 and plan to offer our products to local hotels and supermarkets to increase brand awareness and our customer base."

THE 15 MOST POPULAR ICE CREAM FLAVORS

Flavor, percent preferring)

1. Vanilla, 29%

2. Chocolate, 8.9%

3. Butter pecan, 5.3%

4. Strawberry, 5.3%

5. Neapolitan, 4.2%

6. Chocolate chip, 3.9%

7. French vanilla, 3.8%

8. Cookies and cream, 3.6%

9. Vanilla fudge ripple, 2.6%

10. Praline pecan, 1.7%

11. Cherry, 1.6%

12. Chocolate almond, 1.6%

13. Coffee, 1.6%

14. Rocky road, 1.5%

15. Chocolate marshmallow, 1.3%

All others, 23.7%

Source: International Ice Cream Association, 888 16th St., Washington, D.C., 20006

Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson's design.

In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers. Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale. Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore. An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream. He built his first ice-cream factory in Seven Valleys, Pennsylvania, in 1851. Two years later, he moved his factory to Baltimore. Later, he opened factories in several other cities and taught the business to others, who operated their own plants. Mass production reduced the cost of ice cream and added to its popularity.



The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice and when the continuous-process freezer was perfected in 1926, it allowed commercial mass production of ice cream and the birth of the modern ice cream industry.

The most common method for producing ice cream at home is to use an ice cream maker, in modern times generally an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.


Commercial delivery
A bicycle-based ice cream vendor in Indonesia

Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music. Traditionally, ice cream vans in the United Kingdom make a music box noise rather than actual music.


Dietary
Black sesame soft ice-cream, Japan


Ice cream may have the following composition:

- greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
- 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
- 0.2 to 0.5% stabilisers and emulsifiers
- 55% to 64% water which comes from the milk or other ingredients.

These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.

Even the low fat products have high caloric content: Ben and Jerry's No Fat Vanilla Fudge contains 150 calories per half cup due to its high sugar content.

History of ice cream

Precursors of ice cream
An ice-cream store in Damascus, Syria

The Persians drank syrups cooled with snow called (“fruit ice” in Arabic, thus the derivation of sherbet, sorbet and sorbetto). In 400 BC, Persians invented a special chilled pudding-like dish, made of rose water and vermicelli which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours. The treat, widely made in Iran today, is called "faloodeh", and is made from starch (usually wheat), spun in a sieve-like machine which produces threads or drops of the batter, which are boiled in water. The mix is then frozen, and mixed with rose water and lemons, before serving. Ancient Persians mastered the technique of storing ice inside giant naturally-cooled refrigerators known as yakhchals. These structures kept ice brought in from the winter, or from nearby mountains, well into the summer. They worked by using tall windcatchers that kept the sub-level storage space at frigid temperatures.

Ancient civilizations have served ice for cold foods for thousands of years. The BBC reports that a frozen mixture of milk and rice was used in China around 200 BC, and in 618-97 AD, King Tang of Shang had 94 men who made a frozen dish of buffalo milk, flour, and camphor.[6] The Roman Emperor Nero had ice brought from the mountains and combined with fruit toppings. These were some early chilled delicacies.
Ice-cream dessert

Ice cream was the favorite dessert for the Caliphs of Baghdad. Arabs were the first to use milk as a major ingredient in its production, sweeten the ice cream with sugar rather than fruit juices, as well as perfect ways for its commercial production. As early as the 10th century, ice cream was widespread amongst many of the Arab world's major cities, such as Baghdad, Damascus and Cairo. Their version of ice cream was produced from milk or cream and often some yoghurt similar to Ancient Greek recipes, flavoured with rosewater as well as dried fruits and nuts. It is believed that this was based on older Ancient Arab, Mesopotamian, Greek or Roman recipes, which were probably the first and precursors to Persian faloodeh.

In 62 AD, the Roman emperor Nero sent slaves to the Apennine mountains to collect snow to be flavoured with honey and nuts.

Maguelonne Toussaint-Samat asserts in her History of Food, "the Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero."[9][10] (Toussaint does not provide historical documentation for this.) In the age of Emperor Yingzong, Song Dynasty (960-1279) of China, a poem named "詠冰酪" (literally Ode to the ice cheese) was written by the poet Yang Wanli. There also is a saying that, in the Yuan Dynasty, Kublai Khan enjoyed ice cream and kept it a royal secret until Marco Polo visited China and took the technique of making ice cream to Italy.


Japanese green tea ice cream with anko sauce

In the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets

When Italian duchess Catherine de' Medici married the duc d’Orléans in 1533, she is said to have brought with her Italian chefs who had recipes for flavoured ices or sorbets, and introduced them in France.[12] One hundred years later, Charles I of England was supposedly so impressed by the "frozen snow", he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so ice cream could be a royal prerogative.There is, however, no historical evidence to support these legends, which first appeared during the 19th century.

The first recipe for flavoured ices in French appears in 1674, in Nicholas Lemery’s Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature.Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna (The Modern Steward).Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. However, Latini claims that the results of his recipes should have the fine consistency of sugar and snow.


True ice cream

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in London 1718.[14]

To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as

History of ice cream


Ice cream throughout the world

Argentina
An ice cream cone in Salta, Argentina

While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentinean helado (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are Freddo, Persicco, Chungo and Munchi's, all of them located in Buenos Aires. However, each city has its own heladerías (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours. There are hundreds of flavours but Argentina's most traditional and popular one is dulce de leche, which has become a favorite abroad, especially in the US.

There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo and Sei Tu), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients.

A standard Argentinean cone or cup contains two different flavours of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bombom: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bombom: same as the Swiss Bombom, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).


Australia and New Zealand
An ice cream van at Batemans Bay, New South Wales, Australia

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 liters and 20 liters each per year respectively, behind the United States where people eat 23 liters each per year.Brands include Tip Top, Streets, Peters, Sara Lee, New Zealand Natural, Cadbury, Baskin-Robbins and Maggie Beer. A popular ice cream flavour in New Zealand, Australia and Japan that originated in New Zealand is hokey pokey.


China
In Southern China, there's a kind of chilled dessert made of mung beans, called 绿豆沙 (pinyin: lǜdòushā, literally: sand of mung bean), texturally similar to ice cream. The beans are macerated into a paste and boiled together with milk and sugar.


Finland
The first ice cream manufacturer in Finland was the Italian Magi family, who opened the Helsingin jäätelötehdas in 1922 and Suomen Eskimo Oy. Other manufacturers soon spawned, like Pietarsaaren jäätelötehdas (1928-2002).

Finland's first ice cream bar opened at the Lasipalatsi in 1936, and at the same time another manufacturer, Maanviljelijäin Maitokeskus started their production.

Today, the two largest ice cream manufacturers are Ingman and Nestlé (who bought Valiojäätelö). Finland is also the leading consumer of ice cream in Europe, with 13.7 liters per person in 2003.

France
In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris and the product became so popular that during the next 50 years another 250 cafés opened in Paris.[27][28] Some people eat heart or log shaped cakes made of ice cream on New Year's Eve or New Year's Day.[29]


Germany

Italian ice cream parlors (Eisdielen) have been popular in Germany since the 1920s, when many Italians immigrated and set up business. As in Italy itself, ice cream is considered a traditional dessert and the ice cream at an Eisdiele is still mostly hand-made.


Ghana

In 1962,[30] the popular Ghanaian treat FanMilk was created by the Fan Milk Limited company. FanIce comes in strawberry, chocolate, and vanilla. FanMilk also makes additional products, though FanIce is the closest to Western ice cream. Pouches of FanIce and other FanMilk products can be bought from men on bikes equipped with chill boxes in any moderately sized town, and in cities large enough for grocery stores, FanMilk can be bought in tubs for eating at home.

Greece

Ice cream in its modern form is a relatively new invention. Ice treats have been enjoyed since ancient times. During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice "as it livens the lifejuices and increases the well-being."[31] In the 4th century BC, it was well known that a favorite treat of Alexander the Great was snow ice mixed with honey and nectar.In modern times Greek ice cream recipes have some unique flavours such as Pagoto Kaimaki, (Greek: Παγωτό Καϊμάκι), made from mastic-resin which gives it an almost chewy texture, and salepi, used as a thickening agent to increase resistance to melting; both give the ice cream a unique taste; Olive Oil Ice Cream with figs; Pagoto Kataifi Chocolate, (Greek: Παγωτό Καταΐφι-κακάο), made from the shredded filo dough pastry that resembles angel's hair pasta or vermicelli; and Mavrodaphne Ice Cream, (Greek: Μαυροδάφνη Παγωτό), made from a Greek dessert wine. Fruity Greek Sweets of the Spoon are usually served as toppings with Greek-inspired ice cream flavours.


India and Pakistan

Kulfi is a traditional dessert that is much denser than traditional ice cream; it is also very popular and widely consumed in both countries. With the presence of major ice cream brands like AMUL, Arun Ice Creams, and Mother Dairy, there is a countrywide availability of various ice cream flavours. There are also ice cream chains like Baskin Robbins, Natural's, and Fruzee, which are costlier then packaged ice cream.


Italy
Main articles: Italian ice cream and Neapolitan ice cream
A gelato stall on Ponte Vecchio, Florence

Italian ice cream or Gelato as it is known, is a traditional dessert in Italy. Much of the production is still hand-made and flavoured by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7-8% fat, less than ice cream's minimum of 10%. Before the cone became popular for serving ice cream, in English speaking countries, Italian street vendors would serve the ice cream in a small glass dish referred to as a "penny lick" or wrapped in waxed paper and known as a hokey-pokey (possibly a corruption of the Italian "ecco un poco" - "here is a little").Some of the most known gelato machine makers are Italian companies Carpigiani, Crm-Telme, Corema-Telme, Technogel, Cattabriga, Matrix, and Promag.


Iran

Faloodeh is an ancient recipe served with lemon juice still consumed in Iran. Also Saffron ice cream is very popular in Iran.

Japan
Mochi ice cream sold in Japan

Ice cream is also a popular dessert in Japan, with almost two in five adults eating some at least once a week, according to a recent survey.Since 1999, the Japanese Ice Cream Association has been publishing the Ice Cream White Paper once a year, and the four most popular ice cream flavours in Japan have not changed (including their order) since 1999, according to the Paper.The top four flavours are vanilla, chocolate, matcha (powdered green tea), and strawberry. Other notable popular flavours are milk, caramel, and azuki (Red Bean) also according to the Paper.Azuki is particularly favored by people in their 50s and older.While matcha is a truly Japanese flavour favored by Japanese and well-known among non-Japanese outside of Japan, plum and ginger, tastes often presented as Japanese flavours outside of Japan, did not make the cut in the top 17 favorite flavour list in 2006.Japan, a soft serve ice cream is called softcream which is also very popular. As a seasonal treat during the cherry blossom season, ice cream is available that is actually flavoured with cherry blossoms.


Laos

A typical variety is Laotian vanilla ice cream made from pandan ("Laotian vanilla").
[edit] Philippines
Main article: Sorbetes

Sorbetes is a Philippine version for common ice cream usually peddled from carts that roam streets in the Philippines. This should not be confused with the known sorbet. It is also commonly called 'dirty ice cream' because it is sold along the streets exposing it to pollution and that the factory where it comes from is usually unknown; though it is not really "dirty" as the name implies. It is usually served with small wafer or sugar cones and recently, bread buns.


Spain

Ice cream, in the style of Italian gelato, can be found in many cafes or specialty ice cream stores throughout. Usually the flavours reflect local tastes like nata, crema catalana, or tiramisu. There are also industrial producers like Frigo (owned by Unilever), Camy, Avidesa, La Mallorquina, many of them are part of transnational groups. The industrial producers also serve ice cream sandwiches and polos, ice cream on a stick, such as Magnum, sometimes with whimsical shapes like the foot-shaped Frigopié.

The arrival of Argentinian artisans after the corralito crisis has extended flavours like dulce de leche.

Unlike in Northern Europe, ice cream is consumed mostly in summer. Hence, some ice cream stores become hot-chocolate cafés in winter.


Turkey

See Dondurma for Turkish ice cream.


United Kingdom

In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009). A product may be sold as "ice cream" if it contains 5 per cent fat and not less than 2.5 per cent milk protein, but may contain non-milk vegetable fats and oils, usually hydrogenated palm kernel oil, which is more permissive than many other countries. Only true ice cream made only with milk fats (though not necessarily cream) can be described as dairy ice cream, and many companies make sure that dairy is prominently displayed on their packaging and advertising.


United States

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"[38] ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to prevent consumer fraud by replacing ingredients with air), and to contain less than 1.4% egg yolk solids.

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world.As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.

Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular, most likely because of its use as a topping for fruit based pies and its use as the key ingredient for milkshakes. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.As a rule, ice cream must contain not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids

Ice cream in usa and italy


Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients.[2] In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

True ice cream

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in London .


To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

The earliest reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. 1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt.

1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.

Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also closely associated with the early history of ice cream in the United States. One respected history of ice cream states that, as the wife of U.S. President James Madison, she served ice cream at her husband's Inaugural Ball in 1813.

Around 1832, Augustus Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.

In 1843, Nancy Johnson of Philadelphia was issued the first U.S. patent for a small-scale handcranked ice cream freezer. The invention of the ice cream soda gave Americans a new treat, adding to ice cream's popularity. This cold treat was probably invented by Robert Green in 1874, although there is no conclusive evidence to prove his claim.
Ice cream sundaes with fruit, nuts, and a wafer

The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to back up any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, New York; Two Rivers, Wisconsin; Ithaca, New York; and Evanston, Illinois. Both the ice cream cone and banana split became popular in the early 20th century. Several food vendors claimed to have invented the ice cream cone at the 1904 World's Fair in St. Louis, MO.However, Europeans were eating cones long before 1904.

In the UK, ice cream remained an expensive and rare treat, until large quantities of ice began to be imported from Norway and the US in the mid Victorian era. A Swiss-Italian businessman, Carlo Gatti, opened the first ice cream stall outside Charing Cross station in 1851, selling scoops of ice cream in shells for one penny.
George and Davis' Ice Cream Cafe on Little Clarendon Street, Oxford.

The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavours and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavours." Baskin-Robbins made its 31 flavours ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties.

One important development in the 20th century was the introduction of soft ice cream. A chemical research team in Britain (of which a young Margaret Thatcher was a member)discovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets.

Technological innovations such as these have introduced various food additives into ice cream, notably the stabilizing agent gluten,to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.

Omoer ice cream

Saturday, July 24, 2010

omore commercial

History of Ice Cream

History of Ice Cream
The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts.

After the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.

First Ice Cream Parlor In America - Origins Of English Name

The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.

Methods and Technology

Whoever invented the method of using ice mixed with salt to lower and control the temperature of ice cream ingredients during its making provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles improved ice cream's manufacture.

Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832.

Nancy Johnson and William Young - Hand-Cranked Freezers

In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar "Johnson Patent Ice-Cream Freezer" in 1848.

Jacob Fussell - Commercial Production

In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve on February 2 1897.

Mechanical Refrigeration

The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop or soda fountain has since become an icon of American culture.

Continuous Process Freezer

Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.

Engro Foods launches Omore! Marketing Review

OMORE ICE CREAM
ShareKarachi: Engro Foods has recently expanded its brands portfolio by launching a premium quality ice cream with the name of Omore. Omore started its sales from the city of Lahore because of the culturally inheritor of celebrator of festival of colors i.e. The Spring Festival. They have started off with 24 different packs and flavors