Sorbets. Ice-cream and frozen desserts

Abstract

Special features of the production of ice-cream sorbets and frozen desserts in compliance with acting normative documents are analyzed. Effects of the sorbets constituents on formation of the organoleptic properties are shown. Requirements to the fruit raw materials that should be taken into account when mass share of fruits in the finished product is determined are outlined. It is advisable to produce sorbets as products with lower cost as compared with those for traditional ice- cream manufacturing.