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

What is happening during baking?

Baking is a complex food process with many ingredient and process interactions. Most bakery items are made of the same ingredients: flour, water, sugar, eggs, leavening agents and fat.

The transition from raw materials to baked product is most often referred as being a change from foam to a sponge.

Browning reactions, gelatinization of starch, and denaturation of protein are some of the key biochemical processes involved in baking.

The activity of baking includes takes like mixing the batter, preheating the oven, putting the pan in the oven and taking the cake out of the oven at the right time.

Baking begin with its most elementary ingredient: wheat flour. Its special properties allow bakers to produce an astonishing array of products from pastry to cakes and cookies.

When mixing, batters and dough trap pockets of air as paddles and whips push through them. With continued mixing, large air pockets are reduced in size to many more smaller ones, providing the ‘nuclei’ that expand during baking into full-sized air cells.

A gluten structure of wheat allows dough to hold steam or expanding air bubbles, so that yeasted dough can rise and puff pastry can puff.

Salt does not only help regulate yeast fermentation but also strengthen gluten and makes it more elastic. 

Solid fats mixed into a dough or batter trap air, water and some leavening gases. When the fats, melt, these gases are released and the water turns to steam, both of which contribute to leavening.

Different fats have different melting points, but most fats used in baking melt between 32 ° and 55° C. Gases released early in baking are more likely to escape because the structure isn’t set enough to trap all of them.
What is happening during baking?