Popsicle Training

Definition- Popsicle

According to Code of Federal Regulations in USA, Title 21,

Chapter I, Subchaprte B, ice cream is a frozen dessert made
from dairy ingredients, and cointains at least 10 percent milkfat.
History
3000 A.C (China)- Fruits mixed with ice
Arabs
XI Century- Italians (Marco Polo)
1660- First ice cream store (France)
XX Century
Longarone e Zoldo (Italy)
Mextitacán e Tocumbo (Mexico)
Differences
Traditional Popsicle Mexican Paleta

60-90g / 2-3oz. 113-123g / 4oz.

Artificial Flavour Natural Flavour

Ingredients with low Ingredients with high

costs quality (PREMIUM)

Artificial Additives Natural Additives

Mexican concept
Popsicles produced daily

Fruit only

0% chemical products

Flavors adapted to the region

where the shops are located
Ingredients

Water Fruit Milk

Emulsifier
Sugar Fat
Stabilizer
Water

Only ingredient that will be

frozen during the freezing
process;

Function: Hydrate and form an

emulsion with the rest of the
ingredients, creating the
structure;
Fruits

Natural flavoring;

Best quality – difficult to

standardize;

They must be properly

washed and sanitized before
starting the cut;
Milk

Water
Fat
Salt Milk Solids Not
Protein Fat - MSNF
Lactose

Mix different types of milk, for example whole

liquid milk with skimmed milk powder
Stabilizer

Neutral base;

Prevent formation of
large ice crystals
during the freezing
and storage;

Increase the viscosity

of the mixture;

It retains water;
Emulsifier

Mixing two or more

substances that nomarlly
don’t mix;
Sugar
• Main function: Adding sweet taste and intensify
ingredients taste in the product;

• It lower popsicle freezing point;

• Ensuring a creamy product even in freezing

temperatures;

• Different sugars different capacities to lower

the freezing point of the product and sweet
mixture;
Sugar
Type of Sugar Antifreeze Sweetness

Power Intensity
Sucrose 100 100

Powdered 110 58

Glucose
Dextrose 180 75

Invert Sugar 190 130

FAT
• Suppling creaminess and a softer texture;

• Animal x Vegetal origin

• Animal : cream milk, butter, whole milk;

• Vegetal : palm oil; coconut oil.

 Weighing

Homogenization

Pasteurization

Cooling

Maturation

Filling the molds

Freezing

Unmolding

Packaging

Storage
Preparing the mixture

FRUIT: sanitize, peel and blend until forms a paste

Weigh solid ingredients

Weigh the liquid ingredients

Homogeneization

Mixture of all ingredients at MIXER 15

Liquids
Solids
Flavoring (not pasteurized
syrup)

PP60

Liquids
Solids
Fat 40ºC
Flavoring after pasteurization
process is over, at 4ºC
Pasteurization

• Mixture heating (80ºC/175F

per 25 sec) or (69ºC/155F
per 30 min);

• Syrup is cooled at 4ºC/39F

and only then flavorings,
fruit and other high
temperature sensitive
ingredients are added
(flavor agent after
pasteurization suffer loss or
aroma change);
Pasteurization’s importance

Improved product
Texture
Creaminess
Melting resistance

Costumers’ health

If yours legislation asks for pasteurization, even

though the ingredients are pasteurized, you're
obligated to do it. Check you area legislation.
Maturation – Storing mixture

4 a 24h – low stirring

Estability
Melting Resistance
Creminess
 Freezing
Turbo line

Robopop line
Freezing

• Propylene glycol solution;

• Paratherm.

• Fast freezing creates small ice crystals (liquid

should be -20ºC/-4F to -25ºC/-13F);
Unmolding

Water unmold
machine: 40ºC/104F
Hot tank Robopop:
50ºC/122F

Quickly melt in
the warm water.
Packaging

• Preventing contamination and ice crystals

quality for a longer time;

• Before packaging “drying popsicle surface”

(-18ºC/-0.4F per 5 min) after that, it’s ready to be
packed;

• Storage min. – 18ºC/0.4F

Let’s make some
popsicles!
Balancing
Recipes
(page 15)
Balancing - Equations

• 100% of each ingredient = total solids + water

• Total solids = FAT + MSNF + SUGAR
USDA chart
USDA chart
Standard table for comparison – page 16
Defects and causes
 Balancing Recipes

To create a strawberry sorbetto recipe we will need:

• Strawberry
• Water
• Sucrose
• Glucose
• Stabilizer
Page 13 – Approximate amount of fruit
Balancing - Fruit

• For Water Base recipes (0%fat) we need to have

these ranges to have a balanced recipe:

• 0% Fat
• 0% MSNF
• 30 - 35% Sugar
• 30 - 35% Total Solids
• 65 - 70% Water
USDA chart
 Balancing Recipes

To create a passion fruit milk base recipe we will need:

• Passion fruit
• Cream
• Powdered Skim Milk
• Sucrose
• Dextrose
• Water
• Stabilizer
• Emulsifier
Page 13 – Approximate amount of fruit
Standard table for comparison – page 16

• Fat: 10%
• MSNF: 10%
• Sugar: 17%
• Total Solid: 37%
• Water: 63%
USDA chart
USDA chart
USDA chart
Let’s make some
paletas!