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Shelves and storage of the raw materials: the corresponding small amount of dry material, such as whey powder, emulsifiers and stabilizers, typically cocoa bags transported. A large number of raw materials such as sugar and milk storage bags can also be used to send down special equipment bags. Liquid products such as milk, cream, condensed milk, vegetable oil, liquid glucose and transported by tank.

Formulation:

The ingredients used in ice cream production are: fat；milk solids-non-fat (MSNF)；sugar/non-sugar sweetener；emulsifiers/stabilisers；flavouring agents；colouring agents.

Weighing, measuring and mixing:

Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters.

Homogenisation and pasteurisation:

The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 – 75C for homogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85C for about 15 seconds then cooled down to 5C and transferred to an ageing tank.

Ageing:

The mix must be aged for at least 4 hours at a temperature between 2 to 5C with continuous gentle agitation. Ageing allows time for the stabiliser to take effect and the fat to crystallise.

Continuous freezing:

To whip a controlled amount of air into the mix;

To freeze the water content in the mix to a large number of small ice crystals.

Filling in cups, cones and containers;

Extrusion of sticks and stickless products;

Moulding of bars

Wrapping and packaging

Hardening and cold storage