Features of Mianmian Ice: 1. Creamy texture, melts in the mouth, and sweet taste; 2. Various and beautiful colors, with a wide range of choices; 3. It is a product recognized by the new generation of customers in the industry; 4. Suitable for summer heat relief and leisure products; Mianmian Ice

Three steps of ice making: 1. Preparation of ice material; 2. Equipment debugging and use; 3. Color mixing, seasoning and decoration of finished products; 1. Method of preparing continuous ice: Container: plastic ice cream, capacity: about 8L

Add to the plastic ice cream bucket: Creamer powder: 100g Condensed milk: Half a can of milk: Half a box of fresh cream: 100ml Vanilla ice cream balls: 4 white sugar: Appropriate amount (just sweeten as appropriate) Honey: 3 ounces Add the above to the ice cream bucket

For the ingredients, use about a small amount of boiling water to beat (egg whisk), then add an appropriate amount of ice cubes and medium and mix to become a liquid of about 0 degrees, and finally blend with about 8 minutes of ice water.

Put the prepared liquid (ice cream bucket) into the bedroom refrigerator and freeze it into ice cubes, then take it out and put it in the refrigerator for later use.

2. Machinery and equipment (Mianmian ice machine/new shaved ice machine/grinding plate type shaved ice machine) Since the production of this type of shaved ice machine, it also marks the birth of the Mianmian ice product. Power: electric motor driven, manual shaker (double choice)

, manual control effect is better and more uniform); grinding disc blade: long, you can adjust the ice grinding thickness through the screw on the blade, and take out the grinding knife; ice pinching gear disc: equipped with about 20 large and long steel nails, with

When working, it has the function of firmly fixing the ice body; below the grinding disc: a continuous ice bowl, where the ice is received; Method: Place the frozen ice body in the machine tray position, select the power to drive the ice body to rotate, and grind it

Pour out the ice and serve in designated utensils.

3. Coloring, seasoning and decoration of finished products; In fact, there are two ways of seasoning in the industry: 1. The flavor is blended into the ice body (it is particularly troublesome, as many ice bodies have to be made as many flavors as you set).

It is recommended to use it exclusively for continuous ice; 2. Unify the ice body to the taste of milk (in this step, you can complete the taste adjustment, decoration, etc., and this saves too much ice making). This method is recommended to be used in ordinary places; the method

: 1. The ground ice in the vessel is pressed by mistake, no need to sweeten it, and piled into a hill shape.

2. Add seasonings (juice, jam, stone fruit powder,,,,,); 3. Add decorations (pulp particles, cut fruit flowers, cream, chocolate, jelly, pudding,,,,); the more classic type of Mianmianbing

: Milk Mango Ice (mango juice, pulp); Milk Papaya Ice (papaya juice, pulp); Red/Mung Bean Ice (secret red and mung beans); Fruit Ice (all kinds of fruit flowers, pulp); Cream Ice

(whipped cream decoration, 30ml fresh cream); peanut cashew ice (peanut powder, cashew powder); ,,,,,,,,,,,,,,,,,,, Summary: This series of products has many

It has been reported by food media, newspapers and magazines, and now it has a group of loyal fans. At the same time, we also hope that we can taste better and better Mianmian Bing products in cafes in the future.

Title of this article: How to make Mianmian Ice, the machines/equipment required for Mianmian Ice, the preparation methods, techniques and formulas of Mianmian Ice, how to make Mianmian Ice correctly.