Monday, November 18, 2024

Cones

Mrs A.B.Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones. Agnes Marshall was a celebrated cookery writer of her day and helped to popularize ice cream. She patented and manufactured an ice cream maker and was the first to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, an ice cream vendor at the fair ran out of cardboard dishes. The vendor at the Syrian waffle booth next door, unsuccessful in the intense heat, offered to make cones by rolling up his waffles. The new product sold well and was widely copied by other vendors.

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Friday, November 15, 2024

Was Little Debbie a Real Person?


Weird History Food is getting snacky with this history of Little Debbie. One of the most iconic logos in food, did you know that Little Debbie is an actual person? Founded in 1960, the McKee Baking Company changed one little girl's life forever when her face became the face of tasty snack cakes. Come find out just who Little Debbie really is...

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Monday, November 11, 2024

Honoring All Who Served


Happy Veterans Day

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Saturday, November 9, 2024

Around the World

Around the world, different cultures have developed unique versions of ice cream, suiting the product to local tastes and preferences.

The most traditional Argentine helado (ice cream) is very similar to Italian gelato, in large part due to the historical influence of Italian immigrants on Argentinian customs.

Per capita, Australians and New Zealanders are among the leading ice cream consumers in the world, eating 18 litres (4.0 imp gal; 4.8 US gal) and 20 litres (4.4 imp gal; 5.3 US gal) each per year respectively, behind the United States where people eat 23 litres (5.1 imp gal; 6.1 US gal) each per year.

In China, besides the popular flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean.

In Greece, ice cream in its modern form, or pagotó (Greek: παγωτό), was introduced at least from the middle of the 19th century.

India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. One of its most well-known ice creams is the kulfi available in both usual and local flavours like mango, rose, badam (almond), strawberry, kesar (saffron), pistachio, chocolate and can contain nuts, rose petals, saffron stalks, and pieces of other sweets like rabdri and gulab jamun.

Golas are summer treat consisting of shaved ice packed into a popsicle form on a stick and soaked in flavoured sugar syrup, a popular choice being kala khatta, made from the sweet and sour jamun fruit.

In Indonesia, a type of traditional ice cream called es puter or "stirred ice cream" is made from coconut milk, pandanus leaves, sugar—and flavors that include avocado, jackfruit, durian, palm sugar, chocolate, red bean, and mung bean.

In Iran, fālūdeh (Persian: فالوده) or pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles, frozen with sugar syrup and rose water. The dessert is often served with lime juice and sometimes ground pistachios.

Italian ice cream, or gelato as it is known, is a traditional and popular 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%.

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Wednesday, November 6, 2024

Cocoa Prices Reached All-Time Highs. What Does That Mean For Our Hallowe...


A huge cocoa shortage has hit the world's top cocoa-growing countries. Now, for the third year in a row, there are not enough cocoa beans to meet global demand. In 2024, cocoa prices soared to all-time highs. But what caused the shortage? And what does this mean for chocolate companies and chocolate lovers?

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Sunday, November 3, 2024

Physical Properties


Ice cream is considered a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mix with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.

Ostwald ripening

Chocolate-glazed Magnum ice cream bar
Ostwald ripening is the explanation for the growth of large crystals at the expense of small ones in the dispersion phase. This process is also called migratory recrystallization. It involves the formation of sharp crystals. Theories about Ostwald recrystallization admit that after a period of time, the recrystallization process can be described by the following equation:

r = r(0) + Rt exp (1/n)

Where r (0) is the initial size, n the order of recrystallization, and t a time constant for recrystallization that depends on the rate R (in units of size/time).

To make ice cream smooth, recrystallization must occur as slowly as possible, because small crystals create smoothness, meaning that r must decrease.

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Thursday, October 31, 2024

Happy Halloween


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