Ice cream processing line

- Water Treatment system - Mixing and Sugar Melting tank - pasteurizer and Homogenizer - Aging Unit - Freezer and Filling Unit - CIP Cleaning System - After Treatment Equipment, like conveyor, package or pallet, etc. - There are other assistant equipments used such as steam boilers, air compressor, cold water unit, etc. - Installation materials for the process pipline, utility piplines as well as electrical system are provided. -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 – 75deg for homogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85deg for about 15 seconds then cooled down to 5deg and transferred to an ageing tank. -Ageing: The mix must be aged for at least 4 hours at a temperature between 2 to 5degc 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