How to deceive the sellers of ice cream: Choose a natural and tasty treat

With the onset of summer, kiosks with ice cream appear at stops and in parks. Supermarkets try to keep up with competitors and at times increase purchases of summer dessert. But the quantity in this case is not at all equivalent to quality. There is a danger instead of the pleasure of getting from ice cream not only disappointment, but also problems with the stomach. Let's figure out how among the many varieties and varieties of ice cream to choose the most delicious and safe treat for yourself and your loved ones.

Where to buy

Prefer large supermarkets that value their reputation and regularly monitor refrigeration equipment. The flow of customers in large outlets is higher than in tents with rusty refrigerators, so ice cream does not have time to lie down.

Appearance

The choice of ice cream begins with the freezer in which the treat is. If you see that the walls are covered with a thick layer of frost, most likely, the ice cream is stored with a violation of the temperature regime. Unfair sellers often cut freezers for the night in order to save electricity, which does not benefit the product. Indirectly determine the quality of ice cream by packaging will help you these signs:

• Ice cream should be firm to the touch. Soft or stored with irregularities at too high a temperature, or almost entirely composed of vegetable fats.

• On the packaging and inside it there should be no frost. It is formed by repeated thawing and freezing, which leads not only to deterioration of taste, but also to rapid development of microflora within the package.
• Natural milk based ice cream is most often sold under the names "Milk", "Creamy" and "Plombir".

• The word GOST on the package still does not speak about the quality of ice cream. Information about the product can be found by knowing the GOST numbers. Often happens that the manufacturer for advertising purposes has specified GOST not on a cold delicacy, and on packing or a wafer glass. There are also cases when manufacturers put an outdated number of GOST. The current standard for ice cream is GOST 31457-2012.

Composition per pack

Contrary to popular belief, quality ice cream can contain both milk powder and stabilizers with thickeners. But the general rule of choice of products is also valid here: the shorter the composition, the more delicious and useful ice cream.

How to determine the quality of ice cream by composition on the package

1. The presence of plant components indicates that the manufacturer saved on raw materials. Such a product can not rightly be called ice cream.
2. In the composition there should be no preservatives, because the product is stored at low temperatures.
3. Pay attention to the percentage of fat content. Milk ice cream should be as fatty as milk - about 3.5%, creamy - like a liquid cream - 10%, and for a filling - 15-20%. A significant excess of these figures indicates the content of vegetable fats.
4. Sucrose in ice cream by traditional recipe should not be more than 15%. If the total carbohydrate content exceeds 20%, this is an occasion to reflect that it is the manufacturer who masks an additional portion of sugar.
5. Even if you have already chosen your favorite brand of ice cream and always buy only it, do not forget to glance at the composition from time to time. The manufacturer can change it for various reasons, and most often not for the better.

Tasting

When the ice cream purchased by all rules gets to the table, it's time to evaluate the contents of the package. You can be sure that you have a good dessert on the table, if the ice cream meets the following criteria:

• Has a homogeneous consistency without inclusions of crystals or excessively dense patches;
• melts at room temperature for 15-20 minutes, without turning into a puddle, while retaining a delicate creamy consistency;
• has a pleasant natural flavor, which indicates the moderate use of flavors.

Soft ice cream

It should be said about this kind of cold dessert separately, since we can not evaluate its quality before buying and rely only on the honesty of the seller. In the case of traditional ice cream, we can hope to find a product with a natural composition, but loose soft ice cream is a child of the chemical industry. Therefore, the producers of dry mixes and the owners of cafes receive the greatest pleasure and benefits from freezing ice cream. If you are a fan of this treat, the following few rules will help you cool in the heat without any appreciable harm:

1. Buy soft ice cream only in closed rooms. Despite the fact that cooking in an open cafe is not prohibited, it is not easy to observe sanitary standards in such conditions. And city dust with exhaust fumes is not the best condiment to dessert.
2. Crystals of ice in soft ice cream - evidence of economical consumption of raw materials. Most likely, the seller added more liquid to the dry mix than it should be, or replaced the recipe-based milk with water.
3. Focus on the brand. Large network establishments work with trusted suppliers, which gives a guarantee of stable quality. In addition, sanitary control in such cafes is usually at an acceptable level.

Despite all the tricks of manufacturers and sellers to buy quality ice cream is quite possible. You just need not to go on about advertising and take a careful look at your choice.