Ice Cream Plant
Ice Cream Plant
An ice cream processing plant is a specialized facility designed for the large-scale production of ice cream and related frozen desserts. These plants integrate various systems to ensure consistent quality, hygiene, and efficiency throughout the manufacturing process.
- Capacity : 100 TO 5000 LITER
Key Components of
an
Ice Cream Processing Plant
Mixing & Homogenization
Ingredients such as milk, cream, sugar, stabilizers, and flavorings are blended in mixing tanks.
Hommak
Homogenizers are then used to break down fat molecules, ensuring a smooth and uniform texture in the final product.
Pasteurization
The mixture is heated to eliminate harmful microorganisms, ensuring safety and extending shelf life.
Aging
The pasteurized mix is cooled and stored for several hours to enhance its whipping properties and improve texture.
Freezing & Air Incorporation
The aged mix is frozen while air is incorporated to achieve the desired overrun, affecting the ice cream’s lightness and mouthfeel.
Flavoring & Inclusion Addition
Flavorings, fruits, nuts, or other inclusions are added during or after freezing, depending on the product specifications.
Filling & Packaging
The finished ice cream is dispensed into containers or molds, then sealed and labeled for distribution.
Hardening & Cold Storage
Products are rapidly frozen to stabilize their structure before being stored at low temperatures until shipment.