Ice cream manufacturing

The details of the process vary from factory to factory according to the type of equipment and scale of manufacturer.

These are: mix preparation, which consists of dosing and mixing of the ingredients; pasteurization and homogenization; ageing; freezing and hardening.

Knowing a mix specification, mix calculations are performed to determine the amounts of desired ingredients needed to formulate the mix.

Mix processing begins with the assembly of the necessary ingredients in the desired amount.

In the next step is blending the ingredients. Mix blending can be performed at refrigeration temperatures 4 °C or at warmer temperatures 45 °C.

Freezing the mix is one of the most important operations in making ice cream, since the quality, palatability and yield of the finished product depend on proper freezing.

In the dynamic freezing step, cold, flavored ice cream mix enters the cylindrical freezer barrel and is chilled with a liquid refrigerant. The temperature of the mix entering the freezer is very important, 0 to -1 °C optimizing performance. The entry temperature of the mix should be constant to facilitate control of overrun and freezing rate.

At the end of freezing process, the ice cream is only partially frozen. The ice cream exiting the scrap-surface freezer is filled into packages, which are then sent through gardening step where additional ice is frozen and the cream becomes hard.
Ice cream manufacturing