June 10 12:36
The regional department of Rospotrebnadzor Krasnoyarsk was prompted how not to make a mistake with the choice of ice cream.
Experts recommend giving preference to a treat in polymer rather than paper packaging. Before buying, study the label, make sure that the marking is clear, the shelf life is in the order, the manufacturer and its address are indicated, as well as the composition and temperature of the product.
Classic ice cream should not have vegetable fats. The recipe is based – milk or cream, butter, milk powder, sugar, taste ingredients, stabilizers. The fewer ingredients in the composition and the more natural they are, the better. The optimal fat content of sealing is 12-20 %, creamy cream-8-11.5 %, milk-7.5 %.
Bear chooses ice cream
The color of the delicacy should be uniform, the greater the fat content – the more “yellow”. White plaque and grains on chocolate glaze is a bad sign. The glaze should not crumble much, be sticky and exfoliate from ice cream.
Remember, good ice cream melts slowly and at the same time with glaze. If the treat is covered with ice crystals, then the product has passed again, its taste is already spoiled. In the event that the ice cream is deformed, the storage mode or shelf life is already at the end of the birth.
Links on the topic:
- Krasnoyarsk people choose the best mark of mayonnaise
- Krasnoyarsk residents were told about useful alternatives to sweets
