Abstract
To increase demand among consumers, restaurant establishments must constantly develop and never stop. Most of the products are desserts, and special attention is paid to ice cream. Ice cream is a frozen dessert that contains milk and dairy products, as well as: sucrose, stabilizers, fruit and vegetable raw materials, flavoring and aromatic substances. Consumers, visiting a certain establishment, expect special impressions from ice cream, because it is a taste familiar to everyone from childhood. In order to stand out among others, you need to do a lot of work on improving existing recipes. This work describes the use of gelling agent, avocado and pistachio to improve the structure of ice cream and give it new taste properties.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
