Frozen Desert Technology (SEC)

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These notes introduce students to the science and technology behind frozen desserts, focusing on how temperature control, ingredients, and processing techniques influence quality and texture. The content helps learners understand frozen desserts as both a culinary craft and a technical food-processing activity.

The subject develops applied knowledge of areas such as 𝐟𝐫𝐨𝐳𝐞𝐧 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 𝐜𝐚𝐭𝐞𝐠𝐨𝐫𝐢𝐞𝐬, 𝐢𝐜𝐞 𝐜𝐫𝐞𝐚𝐦 𝐚𝐧𝐝 𝐟𝐫𝐨𝐳𝐞𝐧 𝐜𝐨𝐧𝐟𝐞𝐜𝐭𝐢𝐨𝐧𝐞𝐫𝐲, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐬, 𝐟𝐫𝐞𝐞𝐳𝐢𝐧𝐠 𝐭𝐞𝐜𝐡𝐧𝐢𝐪𝐮𝐞𝐬, 𝐬𝐭𝐨𝐫𝐚𝐠𝐞 𝐚𝐧𝐝 𝐬𝐡𝐞𝐥𝐟 𝐥𝐢𝐟𝐞, 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐜𝐨𝐧𝐭𝐫𝐨𝐥, and 𝐟𝐨𝐨𝐝 𝐬𝐚𝐟𝐞𝐭𝐲 𝐬𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐬, with emphasis on consistency, hygiene, and consumer acceptance. Practical insights are provided into small-scale production and industry practices.

These hard copy notes are useful for exam preparation, conceptual clarity, and developing technical skills such as 𝐟𝐨𝐨𝐝 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠, 𝐭𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞 𝐜𝐨𝐧𝐭𝐫𝐨𝐥, and 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐦𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭, making them valuable for students interested in food technology, hospitality, and frozen dessert production.

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