Dry products used in comparatively small quantities, such as whey powder, stabilisers and emulsifiers, cocoa powder, etc.,

-Reception and storage of raw materials:Dry products used in comparatively small quantities, such as whey powder, stabilisers and emulsifiers, cocoa powder, etc., are usually delivered in bags. Sugar and milk powder can be delivered in containers. Liquid products such as milk, cream, condensed milk, liquid glucose and vegetable fats are delivered by tankers.-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.

ice cream line