Manufacturing of ice cream

The ice is frozen food special: both emulsion and foam. The quality of ice for so the appearance (layout, color), texture, taste, safety (microbiological and chemical).

In terms of taste, quality is essentially tied:

- The choice of raw materials (milk, eggs, sugar, pulp, puree or fruit juice, cocoa paste, dried fruits, aromatic materials) that are tasted, analyzed, monitored.

- The blend composition or "mix" for each Manufacturer.

- Manufacturing processes with two main phases: the pasteurization of "mix" to destroy bacteria, the crystallization of water during the "icing" for the formation of microcrystals of ice and air bubbles: ice and will be softer and smoother.

For ice, it is essential to maintain the lowest cold and absolutely avoid the warming that would produce an immediate merger of crystals on the surface. The ideal is to store the ice at -20 ° C or colder and ensure that no package reaches, beyond the time of consumption, temperature - 15 ° C.