Golden Gate Creamery Incorporated

Golden Gate Creamery Inc. started as a distributor of food products that eventually went into manufacturing and marketing of ice cream.

They introduced two ice cream brands in the Filipino market namely, The American Dream and Pistahan. The third brand is up for launch and is still in planning process. The author of this case study aims to help the company to come up with a good plan and proposal for the said product with the gathered information from the company. History of Ice cream The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.

D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A. D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe.

Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. the dessert was imported to the United States, it was served by several famous Americans. George Washington and Thomas Jefferson served it to their guests.In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New York newspaper that he would be offering for sale various confections, including ice cream. Dolly Madison served it in 1812.

First Ice Cream Parlor in America - Origins of English Name The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream". The name came from the phrase "iced cream" that was similar to "iced tea". The name was later abbreviated to "ice cream" the name we know today.Ingredients of Ice cream Ice cream has the following composition: • Greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams • 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk • 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners • 0. 2 to 0.

5% stabilizers and emulsifiers • 55% to 64% water which comes from the milk or other ingredientsThese percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavors, with the possible exception of chocolate, are made from a basic white mix. Milk fat or ButterfatMilk fat or fat in general, including that from non-dairy sources, is important to ice cream for the following reasons: • increases the richness of flavor in ice cream • produces a characteristic smooth texture by lubricating the palate • helps to give body to the ice cream, due to its role in fat destabilization • aids in good melting properties, also due to its role in fat destabilization • aids in lubricating the freezer barrel during manufacturing (Non-fat mixes are extremely hard on the freezing equipment) The limitations of excessive use of butterfat in a mix include: • cost hindered whipping ability • decreased consumption due to excessive richness • high caloric value The best source of butterfat in ice cream for high quality flavor and convenience is fresh sweet cream from fresh sweet milk. Other sources include butter or anhydrous milk fat.

During freezing of ice cream, the fat emulsion which exists in the mix will partially destabilize or churn as a result of the air incorporation, ice crystallization and high shear forces of the blades. This partial churning is necessary to set up the structure and texture in ice cream, which is very similar to the structure in whipped cream.Emulsifiers help to promote this destabilization process, which will be discussed below. The triglycerides in milk fat have a wide melting range, +40° C to -40° C, and thus there is always a combination of liquid and crystalline fat. Alteration of this solid: liquid ratio can affect the amount of fat destabilization that occurs. Duplicating this structure with other sources of fat is difficult.

Vegetable (non-dairy) fats are used extensively as fat sources in ice cream in the United Kingdom, parts of Europe, the Far East, and Latin America but only to a very limited extent in North America.Five factors of great interest in selection of fat source are the crystal structure of the fat, the rate at which the fat crystallizes during dynamic temperature conditions, the temperature-dependent melting profile of the fat, especially at chilled and freezer temperatures, the content of high melting triglycerides (which can produce a waxy, greasy mouth-feel) and the flavor and purity of the oil. It is important that the fat droplet contain an intermediate ratio of liquid: solid fat at the time of freezing.It is difficult to quantify this ratio as it is dependent on a number of composition and manufacturing factors, however, 1/2 to 2/3 crystalline fat at 4-5oC is a good, working rule. Crystallization of fat occurs in three steps: under cooling to induce nucleation, heterogeneous or homogeneous nucleation (or both), and crystal propagation. In bulk fat, nucleation is predominantly heterogeneous, with crystals themselves acting as nucleating agents for further crystallization, and undercooling is usually minimal.

However, in an emulsion, each droplet must crystallize independently of the next.For heterogeneous nucleation to predominate, there must be a nucleating agent available in every droplet, which is often not the case. Thus in emulsions, homogeneous nucleation and extensive under cooling may be common. Blends of oils are often used in ice cream manufacture, selected to take into account physical characteristics, flavor, availability, stability during storage and cost.