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Sunday, April 13, 2008
Lixing and I went to the supermarket to check out the ingredients for vanilla ice cream and had decided to use nestle ice cream. The flowchart was done through using references from companies that produce ice cream in the industry which uses continuous process instead of batch process.
The flowchart was finally done.


we are now summarising on research that was done on the company profile such as nestle research and development, history and information about nestle.
more info to be updated =D


some useful link for process steps:

- Swedish University of Agricultural Sciences. (2006). HACCP project on toffee ice cream production. Retrieved from:
http://www.promibi.se/haccp.pdf?bcsi_scan_E1C02ECD87199EC3=0&bcsi_scan_filename=haccp.pdf [silde 5]

- Cornell University. (2006). Ice cream productionl. Retrieved from: http://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm

- Ice Cream Alliance. Technical Fact Sheet 5. Retrieved from: http://www.ice-cream.org/UPLOAD/ICAFACTSHEET5.PDF


9:27 PM

grains
TAY SHU WEN
APPLIED FOOD SCIENCE AND NUTRITION



fruits
FOOD SAFETY BLOG :D


vegetables
March 2008
April 2008
May 2008
June 2008

meat
BOONSIEW
FRESA
LIXING
SHUJUN
VALERIE

fats
your tagboard goes here!(:
CBOX is recommended(:

food guides
partial basecodes:jellyhearts*
image:donwei(:
taking away this little portion is also known as sinning!(: