Unfortunately, most consumers do not know the difference between ice cream and frozen desserts or ice cream desserts and ice creams are usually the family pack and are ...
Understands the consumer? what the constitution has already been skimmed milk? why creamed after as seen below added fat and even plant that is harmful to the body, just mean milk powder but dn say.
4 Vegetable fat. Vegetable fats contain trans fatty acids according to the World Health Organization (World Health Organization, WHO) suspected cardiovascular disease, etc..) And the fat that is removed. Butter from milk to put the cheapest and most dangerous plant fat.
6 Emulsifiers. Do you drag the name has nothing to do with milk, are monoglykeridia- and diglycerides of fatty acids, ammonium phosphatides, polyglycerol polyricinoleate, sodium alginate, and a host of other chemicals that have nothing to do with milk ..
The legislation provides for a substantial part be milk powder, not containing calcium, anti static foam vitamins and other nutrients and trace elements, such as fresh milk. Unfortunately there is a gap in the legislation of ice cream.
The frozen dessert containing foinikelaioi coconut often added to ice cream, and usually not indicated cause damage to health. anti static foam The cream of confectioneries usually do not contain all these synthetic ingredients.
Finally, the ice must be properly maintained. Practically, this means constant temperature of -18 degrees Celsius and the freezer is not operating problems. We must be careful that the ice has not torn wrapping paper or glued on the food and not deformed anti static foam shape or packaging. Also it is not soft or texture reminiscent of butter anti static foam or yogurt or sour VSV displays precipitate or shatter into small pieces, it contains, microcrystalline, or has other peculiar taste or odor.
The fact that the ice cream and their composition is a legislative gap, and the state must protect the health of consumers, then to step up checks on these perishable products. Unfortunately the controls are almost non-existent. Until then, let us impose the shelves a clear and distinct separation of ice from the frozen desserts.
Anonymous 8 Αυγούστου 2014 - 2:53 pm - +
we we make our own ice cream and is much better in taste and quality of course that the etyma. For 4kg want ice cream ... one box in mind the similar kremodes- concentrated. 1 can evaporated milk, 1 wardrobe and 2 eggs. Pour a cup of whole milk-thick kremodes (we get Nounou sweetened condensed). Stir in 2 eggs and beat, add the Garda and banging with mixer and slowly add the evaporated milk ... when empty box evaporated, put the same amount of evaporated water ... banging and empties the mixture into 2 large 2kg Tupperware ... We watch them fill up the middle, not up top! Because then put them in the freezer for 3 hours and then take them out and strike back with a hand mixer! This inflates !!! and half of that was in Tampere, become a whole way up! Put then again freeze and eat the next day! Fantastic ice !!! If you put chocolate Garda, you can put on the second tap, dried fruit, or if the wardrobe is white, add grated chocolate and nuts! ie do PARFAIT !! The extras anti static foam on the second tap, ie after 3 hours in the freezer.
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