Nuts in Ice Cream
Nuts are usually added at about 10% by wt. Commonly used are walnuts, pecans, filberts, almonds and pistachios. Brazil nuts and cashews have been tried without much success.
Quality Control of Nutmeats for Ice Cream
- Extraneous and Foreign Material: Requires extensive cleaning, Colour Sorter, Destoner, X-rays, Aerator, Hand-Picking, Screening
- Microbiological Testing: Aflatoxin contamination can be a hazard with Peanuts, Pistachios, Brazils. All nutmeats should receive random testing for: Standard Plate Count, Coliform, E. Coli, Yeast and Mold, Salmonella.
- Bacteria Control: Nuts must be processed in a clean sanitary premise following good manufacturing practices. Nuts should be either oil roasted or heat treated to reduce any bacteria.
- Sizing: Some nutmeats require chopping to achieve a uniform size in order to fit through the fruit feeder, i.e.: Pecans, Almonds, Peanuts, Filberts
- Storage Nutmeats should be stored at 34-38° F to maintain freshness and reduce problems with rancidity.