SOFT ICE CREAM, HARD ICE CREAM, YOGHURT MAKER

Product Description

* Fully automatic ice cream maker with built-in compressor.
* Ice cream can be made within 60minutes.
* Creative built-in mixing system makes it easier for operation and more compact.
* Cooling range --18C~--35C.
* LCD display indicates you the ice cream making time.
* Digital timer can be freely set to 10, 20, 30, 40, 50, 60min.
* Four function buttons"POWER", "-", "+" and "START/STOP"
* Elegent, full stainless steel design.
* Removable ice cream bowl, easy for operation.
* Refill inlet allows you to add your favorite nuts and fruits freely during working.
* Can also be used to make gelato, sorbet, sherbet, frozen yogurt and etc

Senin, 06 Juni 2011

CARA MEMBUAT ES KRIM KACANG MERAH

BAHAN:
500 g kacang merah
250 ml krim kental
5 kuning telur ayam
1 sdt gelatin
250 g gula pasir
1/2 sdt garam
500 ml susu segar/cair

pakai CARA MEMBUAT:
1. kacang merah di rebus,Haluskan selagi panas, campur dengan krim, aduk
hingga tercampur rata.
2. Panaskan susu cair hingga awal didih, Kocok kuning telur gula pasir,gelatin dan garam
hingga mengembang, Tuangkan ke susu panas, aduk hingga rata.
3. Masukkan campuran telur dan susu ke dalam kacang merah halus sedikit demi sedikit sambil aduk-aduk hingga tercampur rata.
4. Masukkan dalam mesin ESKRIMO, setelah 60 menit siap di santap

RESEP ES KRIM KETELA (ubi jalar)

Bagaimana cara membuat es krim dari
bahan ubi merah ?

BAHAN:
500 g ketela (ubi jalar)
250 ml krim kental
5 kuning telur ayam
1 sdt gelatin
250 g gula pasir
1/2 sdt garam
500 ml susu cair

pakai CARA MEMBUAT:
1. Haluskan ubi selagi panas, campur dengan krim, aduk
hingga tercampur rata. Sisihkan.
2. Kocok kuning telur sambil tim di atas api kecil.
Tambahkan sedikit demi sedikit gula palem, gula pasir, dan garam sambil kocok terus
hingga kental dan telur matang. Angkat. Tuangi susu, aduk hingga rata.
3. Masukkan campuran telur dan susu ke dalam ubi halus sedikit demi sedikit sambil aduk-aduk hingga tercampur rata.
4. Masukkan dalam mesin ESKRIMO, setelah 60 menit siap di santap

RESEP ES KRIM

Bahan:

500 ml susu segar/evaporated milk
es krim coklat250 ml cream (tersedia di swalayan)
200 ml susu kental manis cokelat
150 gram gula pasir
5 butir kuning telur, kocok sampai lembut
90 gram cokelat bubuk
1 sdt garam halus

Cara Membuat:

Masak susu segar, cream, susu kental cokelat, dan gula di atas api sedang sampai mendidih.
Larutkan cokelat bubuk dengan adonan susu panas secukupnya.
Kocok kuning telur sampai lembut, masukkan susu panas ke dalam kocokan telur sambil terus dikocok. Masukkan larutan cokelat dan garam, setelah tercampur rata, dinginkan sampai dingin betul lalu tuang dalam mesin ESKRIMO,( mesin es krim otomatis)
setelah 60 menit, siap dihidangkan


Untuk 5-­6 orang

ANALISA USAHA ES KRIM

ANALISA USAHA ICE CREAM

MODAL 5 JUTA
BEP KURANG DARI 2 BULAN


Mesin Ice Cream 5.000.000

Proyeksi Penerimaan Perbulan
Penerimaan (omzet) perhari 300.000 x 30 9.000.000


Biaya Operasional Perbulan
Ice crean powder 100.000 / 2kg 3.000.000
Cone 20000/200 bh 600.000
listrik / bulan 150.000
Gaji Pegawai (sales) 900.000
Depresiasi 200.000
Total Biaya 4.850.000
Laba perbulan 4.150.000


Perkiraan
Penjualan sehari 100 cone
1 bulan 30 hari
Ice cream powder 100.000 / 2 kg
Harga jual es krim /cone 3000
Harga Cone /buah 100
Depresiasi 2 tahun

BEP 5.000.000 / 4.150.000 = kurang dari 2 BULAN

DELIVERI ES KRIM

Es krim bisa diproduksi secara massal sehingga tersedia secara luas di bagian dikembangkan di dunia. Es krim dapat dibeli dalam karton besar (tong dan squrounds) dari supermarket dan toko kelontong, dalam jumlah yang lebih kecil dari toko-toko es krim, toko-toko, dan bar susu, dan dalam porsi individu dari gerobak kecil atau van di acara-acara publik. Di Turki dan Australia, es krim kadang-kadang dijual ke pantai-penonton dari perahu motor kecil yang dilengkapi dengan freezer dada. Es krim Beberapa distributor menjual produk es krim dari bepergian van berpendingin atau gerobak (biasa disebut di Amerika Serikat sebagai "truk es krim"), kadang-kadang dilengkapi dengan speaker bermain musik anak-anak. Secara tradisional, van es krim di Inggris membuat kotak suara musik bukan musik yang sebenarnya

PRODUKSI ES KRIM

Sebelum pengembangan refrigerasi modern, es krim adalah sebuah kemewahan disediakan untuk acara-acara khusus. Pembuatan itu cukup sulit; es dipotong dari danau dan kolam selama musim dingin dan disimpan dalam lubang di tanah, atau kayu-frame atau rumah bata es, terisolasi oleh jerami. Banyak petani dan pemilik perkebunan, termasuk Presiden AS George Washington dan Thomas Jefferson, es potong dan disimpan di musim dingin untuk digunakan dalam musim panas. Frederic Tudor dari Boston berbalik es panen dan pengiriman ke bisnis besar, memotong es di New England dan pengiriman itu di seluruh dunia.

Es krim dibuat dengan tangan dalam mangkuk besar yang diletakkan di dalam bak penuh es dan garam. Ini disebut metode pot-freezer. confectioners Prancis halus metode pot-freezer, membuat es krim dalam sorbetière (sebuah ember tertutup dengan pegangan yang melekat pada tutup). Dalam metode pot-freezer, suhu bahan dikurangi dengan campuran es pecah dan garam. Air garam didinginkan dengan es, dan tindakan dari garam di atas es yang menyebabkan ia (sebagian) meleleh, menyerap panas laten dan membawa campuran di bawah titik beku air murni. Wadah direndam juga dapat melakukan kontak thermal yang lebih baik dengan air asin dan campuran es dari itu bisa dengan es saja.

Tangan-menghidupkan churn, yang juga menggunakan es dan garam untuk pendinginan, menggantikan metode pot-freezer. Asal tepat dari tangan-menghidupkan freezer tidak diketahui, tetapi paten AS pertama untuk satu adalah # 3254 dikeluarkan untuk Nancy Johnson pada tanggal 9 September 1843. Tangan-menghidupkan churn dihasilkan es krim halus dari freezer pot dan melakukannya lebih cepat. Banyak penemu dipatenkan perbaikan pada desain Johnson.

Di Eropa dan Amerika awal, es krim dibuat dan dijual oleh usaha kecil, sebagian besar confectioners dan katering. Yakub Fussell dari Baltimore, Maryland adalah yang pertama untuk memproduksi es krim dalam skala besar. Fussell membeli produk susu segar dari petani di York County, Pennsylvania, dan menjualnya di Baltimore. Permintaan tidak stabil untuk produk susu-nya sering meninggalkan dia dengan surplus krim, yang dibuat menjadi es krim. Ia membangun pabrik pertamanya es krim di Tujuh Lembah, Pennsylvania, pada 1851. Dua tahun kemudian, ia pindah ke Baltimore pabriknya. Kemudian, ia membuka pabrik di beberapa kota lainnya dan mengajarkan bisnis kepada orang lain, yang beroperasi tanaman mereka sendiri. Produksi massal mengurangi biaya es krim dan ditambahkan ke popularitasnya.

Pengembangan pendinginan industri dengan insinyur Jerman Carl von Linde selama 1870-an menghilangkan kebutuhan untuk memotong dan menyimpan es alami dan ketika freezer kontinyu-proses disempurnakan pada tahun 1926, ini memungkinkan produksi massal komersial es krim dan kelahiran es modern krim industri.

Metode yang paling umum untuk memproduksi es krim di rumah adalah dengan menggunakan pembuat es krim, di zaman modern umumnya merupakan perangkat listrik yang bergolak campuran es krim sementara didinginkan di dalam freezer rumah tangga, atau menggunakan larutan garam pra-beku dan air, yang secara bertahap mencair sedangkan es krim membeku. Beberapa model lebih mahal memiliki unsur pembekuan built-in. Sebuah metode baru untuk membuat es krim home-made adalah menambahkan nitrogen cair untuk campuran sambil diaduk menggunakan sendok atau spatula. resep es krim Beberapa panggilan untuk membuat custard, lipat dalam whipped cream, dan segera pembekuan campuran.

TRUE ICE CREAM

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.[12]

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, Raspberries, 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.[13]

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.[13]

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.[10]

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.[14]

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.[15] Europeans were eating cones long before 1904.[16][17]

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.[18]
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 flavors." 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)[19][20] 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,[21] 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.[22]

The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium" varieties under brands such as Ben & Jerry's and Häagen-Dazs.