THE KITCHEN STATION BREAKDOWN
As we walk through these kitchen stations, it is vitally important to absorb as much as you can!
There's a lot of prep, time, hard work and intentionality that goes into these different stations.
While we do want you to absorb as much as you can, don't be overwhelmed!
We won't expect you to be able to do everything perfectly the first day on the job,
but the more you can learn now, the faster you'll be able to jump in during onsite training.
Different stations are:
1. Ice Cream Bases
2. Ice Cream Spinning/Processing
What makes our ice cream different?
it's all about the process.
In this section we're going to walk you through how we make our ice cream bases.
What is an ice cream base?
Base is the custard that we cook and then spin into ice cream. It is made of mainly milk, cream, organic sugar, pasteurized egg yolks, and other speciality sugars to aid in achieving a smooth creamery texture.
Ingredients will differ depending on the flavor, however most of our ice creams begin with: milk, cream, organic sugar, pasteurized egg yolks, nonfat milk powder, dextrose (corn sugar), Trimoline (inverted sugar), and some have natural stabilizers in them.
How we make the base:
(Don't get overwhelmed, we don't expect you to have all of this memorized immediately. We'll go over all of this during onsite training as well! Just try to grasp the general process.)
How we make ice cream base! We carefully weigh out each ingredients in grams and then we follow with a heating process. We put the measured milk and cream into a large pot, whisk in our dry ingredients such as sugar, milk powder, and dextrose. After the dry is whisked in, we will also immersion blend the mixture to insure all ingredients are evenly dispersed throughout the base. Next, we will turn the heat on to number 18 and bring to 170F, at this time we will add in our measured out yolks and trimoline. Now, we will bring the entire mixture to 185F. Once we have achieved this temperature, the base is pulled off the heat and blended. Finally, we will chill the base with ice paddles. Keep it in the cooler overnight and spin into ice cream the next day.
Creating different ice cream flavors:
This process will stay the same with different flavors. However, the formulas will be much different for flavors such as: fruit, chocolate, and cheese bases. For example, strawberries contain a great amount of water in them. We adjust our formula to account for the extra water by adding ingredients to absorb it. So, you will find each flavor has a specific tailored formula for the highlighted ingredient. (Didn't know you were going to science class, did ya?)