Compared to milk, Ice Cream is a more nutritious product, containing 4 times more carbohydrates, 3-4 times more fat and about 12 to 16 % more protein.
Consuming Ice Cream causes cough and cold : This misconception is prevalent due to cold nature of ice cream. For those already afflicted with cough and cold, doctors advice preventive care as consumption of any cold product including ice cream (- 15 C) might irritate the throat due to existing infection. Also many times locally made Ice Cream ( sancha made) may not be as hygienic as standard Ice Cream’s like ours. Due to this, microbial counts present may cause infection which over a period of time is attributed to ice cream in general. Ice Cream’s smooth texture is due to eggs: Another myth. Though egg yolk is permitted and acts as emulsifier. But to achieve smooth texture, there are several vegetarian ingredients ( permitted by law) which are widely used. Smooth texture can be attributed to this vegetarian stabilizers/ emulsifier and a process like homogenization and correct composition and use of air during manufacturing. All our products are TOTALLY EGG FREE. Remember, if anyone uses eggs as per the law `Red’ dot on the packing is mandatory. All our products bear `green dot’ which indicates totally vegetarian. Reason for “graininesss “ – Sometimes the Ice Cream is found to be grainy in texture. This can be due to multiple reasons like extreme and frequent temperature fluctuation during market or domestic storage ( eg. electricity failure for a longer time when icecream melts or softens and then is hardened once again), switching off the Deep Freezer for a prolonged duration, not maintaining recommended storage temperature etc). By taking precautions, `graininess can be avoided
Fresh Milk, Cream and Skim Milk powder are the major dairy ingredients used in making of Ice Cream. In addition, permitted stabilizers / emulsifiers are used to get crystal free texture and good melting characteristics – so essential to prevent the ice cream from melting instantly
Ice Cream is a good source of Vitamin A, D, E and K.
The milk proteins in Ice Cream have high nutritional value. They contain all the essential amino acids.
No, our ice creams do not contain eggs. They are 100% vegetarian.
Ice cream is an excellent source of food energy. It is a highly desirable food for growing children and for adults who want to increase weight.
All ingredients which go into the making of Havmor Ice Creams undergo pre-quality checks & only those that confirm to the set quality standard are allowed to be used.
100 grams of vanilla ice cream contains 12 % fat, 11 % MSNF, 15 % sugar is approx 200 calories.
The difference between soft serve Ice Cream and regular Ice Cream is: composition, freezing procedures, stability and whipping properties of the mix and maintenance of dry , smooth , stiff characteristics of the products as drawn from the freezer.
Ice Cream is best served at around – 15 ° C (8 ° F). Soft – serve at – 6 ° C, Milk shake at – 3 ° C.
Ice Cream is made of pure milk and milk fat (Cream). It contains all essential elements like fat, proteins, calcium, vitamins, etc. Frozen Desserts contain ingredients like Vegetable oil and fat in place of dairy cream. Due to this the taste, smell & freshness of frozen desserts differ from Ice Creams prepared from pure milk. “We at Havmor make 100% Ice Cream
Never store Ice Creams surrounded by pungent food or it will catch the smell.
Ice Cream is best stored at -25 ° C to – 35 ° C under ideal storage conditions
There is a lot difference between Ice Cream and Frozen dessert. Ice Cream is made from milk fat while Frozen dessert is generally made from vegetable oil like palm oil. Ice cream made from milk fat is nutritious while that made from vegetable fat (Frozen dessert) is not good for health due to saturated fats (soyabean oil) used. The calorific values also differ. In fact, Frozen dessert is not called “Ice Cream
Havmor Ice Cream meets with all legal norms specified under the law. ISO 9001 : 2008 & HACCP certification signifies that there have been well documented systems, followed at every stage of ice cream manufacturing process.