TOPSY

what is a Ice Cream ?

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped.

What is Topsy?

Topsy are the only ice cream sold in the country made ​​more milk are three types of milk.

To this mixture we call the MIX 3L, which combines the best of perfect percentages milks: Fresh milk, cream and skim milk powder are mixed in a special process, ensuring the taste, consistency and creaminess our consumers are looking for an ice cream

Ice cream is a delicious and nutritious food, hence Ice Topsy contain an important source of calcium, protein, vitamins and minerals that provide energy and nutrients for people of all ages. "Nowadays ice cream can be an appropriate snack or even part of a meal or a dinner, and a snack. In short, eating ice cream is a treat that can be enjoyed on any occasion, "said the spokeswoman.

Topsy Ice is present in the domestic market for 25 years. He has over 30 different kinds of ice cream in their presentations paletería, glasses, chocolates, bars, liters, cakes, and more.

                                                  

Topsy´s objective

The main objective with the relaunch of the brand, is to ensure effective recall TOPSY as the only ice cream brand in the country with three times more milk, and from that, of course, exploit the current product portfolio and develop new lines adapted to local consumer preferences.

Production

Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

The most common method for producing ice cream at home is to use an ice cream maker, in modern times, in general, an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes. Some more expensive models have an inbuilt freezing element. A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.

Commercial delivery

Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. In Turkey and Australia, ice cream is sometimes sold to beach-goers from small powerboats equipped with chest freezers. Some ice cream distributors sell ice cream products from traveling refrigerated vans or carts (commonly referred to in the US as "ice cream trucks"), sometimes equipped with speakers playing children's music. Ice cream vans in the United Kingdom make a music box noise rather than actual music.

Variety of ice cream:

                           

 

                                                                New innovation 

Cryogenic

Using liquid nitrogen to freeze ice cream is an old idea and has been used for many years to harden ice cream. The use of liquid nitrogen in the primary freezing of ice cream, that is to effect the transition from the liquid to the frozen state without the use of a conventional ice cream freezer, has only recently started to see commercialization. Some commercial innovations have been documented in the National Cryogenic Society Magazine "Cold Facts". The most noted brands are Dippin' Dots, Blue Sky Creamery, Project Creamery, and Sub Zero Cryo Creamery. The preparation results in a column of white condensed water vapor cloud, reminiscent of popular depictions of witches' cauldrons. The ice cream, dangerous to eat while still "steaming", is allowed to rest until the liquid nitrogen is completely vaporised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw.

Making ice cream with liquid nitrogen has advantages over conventional freezing. Due to the rapid freezing, the crystal grains are smaller, giving the ice cream a creamier texture, and allowing one to get the same texture by using less milkfat. Such ice crystals will grow very quickly via the processes of recrystallization, thereby obviating the original benefits unless steps are taken to inhibit ice crystal growth.

For similar reasons, good results can also be achieved with the more readily available "dry ice" and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender