Ice Cream Equipment – Manufacturing Ice Cream

The 1st step in the manufacture of ice cream includes option of active ingredients. The items may be classified as dairy products and non-dairy active ingredients. The dairy products include sweet cream, frozen cream, plastic cream, unsalted butter, butteroil, entire milk, entire milk powder, condensed entire milk and vaporized milk. The non-dairy products include sugar (walking cane sugar, beet sugar and corn sugar), stabilizers (gelatin or salt alginate), emulsifiers (glycerol monostearate), flavours (vanilla, chocolate, strawberry, pineapple, lemon, banana etc), colours (yellow, green, pink baseding upon the flavours), egg solids, fruits and nuts (apple, banana, mango, grape, almond, pistachio, cashew, walnut etc.).

The second step is figuring the mix. Although knowledge of computation is required for manufacturing ice cream with quality that abides by the legal requirements, it is indeed simple to figure the mix by easy methods. For E.g. To make 1 litre ice cream mix that meets the legal requirements, the following active ingredients are needed.

Entire milk - 1 litreSkim Milk Powder - 70 g.Butter - 100 g.Walking stick sugar - 220 g.Gelatin - 8 g.Glycerol Mono Stearate - 6 g.Vanilla concentrate - Q.S.

Making the mix.

Care must be exercised while choosing the dairy products as well as non dairy products components as they figure out the quality of the supreme end product i.e. ice cream. Take the milk in a container and allow it to be heated up. When the temperature level of milk is around 50 ° C, strong active ingredients like skim milk powder, butter (cut in to small pieces) and sugar are added gradually so regarding completely incorporate them in the hot milk. Gelatin and glycerol monosterate (GMS) are preferably blended together and warmed individually in minimum amount of water till their dissolution and added in to the hot milk. The pasteurization of ice cream mix includes heating it to 68.5 ° C for 30 minutes or 80 ° C for 25 sec.

Homogenization of ice cream mix is a necessary step in the manufacturing procedure. It is typically done at temperature levels from 63-77 ° C in a 2 stage homogenizer; the first stage operating at 2500 psi and the second one at 500 psi. Homogenization helps in minimizing the size of the fat globules to 2 microns or less. It assists in avoiding the fat separation during aging, imparts smoother texture to item, improves whipping capability, decreases aging duration and minimizes the amount of stabilizer needed.

Cooling and ageing of the ice cream mix.

Ice cream mix is cooled to 0-5 ° C instantly after homogenization and it is held at this temperature for 3 to 4 hours in the ageing tanks. Ageing of the ice cream mix is not needed when salt alginate is made use of as a stabilizer. Ageing improves the body and structure of the ice cream, increases melting resistance and enhances maximum over run.

Freezing the mix.

After completing the aging process, the ice cream mix undergoes freezing in a batch freezer or continuous ice cream freezer. Generally colours and flavours are added to the aged ice cream mix prior to transferring the very same in to the freezer or they can be added directly into the freezer. In the freezing chamber, the ice cream mix is rapidly frozen while being continually agitated to integrate air in a manner to produce and manage the formation of a great deal of small ice crystals which will offer smooth body and structure, palatability and preferred over run in the completed final product. When the ice cream is frozen to the required consistency, it is moved to the bundles of desired sizes and right away positioned in cold storage rooms.

Throughout the cold storage process, freezing and hardening is finished. The temperature of hardening is around -20 ° C. The softy ice cream is usually drawn from the freezer at around -7 ° C. Nature of freezing is crucial in freezing process. It is always desirable to freeze the mix in a constant freezer rather than in batch freezer as the former achieves the job within a few seconds whereas the latter does it in 5-10 minutes.

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