Ice cream is one of the largest selling deserts of all seasons. Adults and children love it alike. Some brands have employed thousands of people and market this desert. It is either served in frozen form or form of soft serve. But whatever form of ice cream you want to go commercial with, an ice cream maker is a must-have equipment. You can find one in an ice cream maker commercial sale.
How is Ice Cream made on Commercial Level?
The ice cream-making process is pretty much the same everywhere. It does not differ a lot if made in a kitchen or a factory. The only difference is the quantity. You could be making ice cream for your family only in your kitchen, but on a business level, ice cream is manufactured for millions and billions of people. Therefore, the large production is made possible through three phases.
These phases include bringing together different ingredients, creating a mix, cooling it rapidly, and reducing it to a lower temperature. However, these phases only give rise to a consistent mixture of ice cream. It is yet to be followed by the process of flavoring, achieving desired consistency, and packaging the product.
First, we discuss the major phases of production.
Preparing the Ice Cream Mix
The first step is to bring together the raw materials and be treated to temperature treatment. To emulsify the fat in the mix, the basic components, namely milk, other milk powder, sugars, and fats such as cream, butter, or vegetable fats, must all be heat treated (boiled) and combined through heating. Moreover, pasteurization is performed by heating the mixture to a temperature of 65-85°C for a certain period, destroying hazardous bacteria in the pre-heated materials.
A homogenizer is used for blending the ice cream mix to achieve a level of finesse. A homogenizer is a high-pressure piston pump. It helps break fat particles into smaller crumbs so that they blend well with the rest of the mixture.
Cooling the Mixture
The heated mixture must be cooled quickly, usually within 1.5 hours, to the desired temperature, usually 7°C or below, and most equipment will typically continue cooling down to 4°C. This step reutilizes the services of a pasteurizer. The pasteurizer welcomes the mixture and exposes it to cold water (about 34°F/1°C) flowing on one side of the plates while the mixture flows on the other. The mixture is cooled to 36°F (2° C). The combination is then pumped into 5,000 gallons (18,925 liters) tanks in a room set to 36 degrees Fahrenheit.
The flavoring of ice cream is also part of this major phase. They are piped into vats and mixed thoroughly.
Further Reduction of Temperature to Freeze the Mixture
At a temperature of -40 Fahrenheit and use of liquid ammonia as the freeing agent, the mixture is frozen to a softer consistency in a continuous batch of freezers. Air is introduced in these freezers, which helps the ice cream achieve the required consistency. This process is commonly known as the whipping and churning process.
This process is followed by an optional step where the mixture makes its way to what is known as a fruit feeder. Fruit slices or small chunks of them are decorated on the ice creams with the help of a hopper. The hopper is present at the feeder’s head. It contains food chunks. Another hopper is also present close to the star wheel. An auger turns the hoppers at the bottom of the machine, and the chunks fall into pre-measured amounts onto the star wheel. The star wheel pushes the food chunks into the ice cream as the combination goes through the feeder. The mixture is pushed forward to a blender. Here, the chunks are spread uniformly onto the ice cream mixture.
Packaging
Once the mixture is fully prepared, the packaging comes into action. Automatic-filling machines have made this task easier as they dispense the mixture into the ice cream containers as per their settings. The machine places its lids on the ice cream cups or containers and pushes them towards the conveyor belt. Here expiration date is ink-sprayed on them, and the lids are sealed.
Final Stage
For commercial ice creams, the final stage is moving the ice creams from a conveyor belt to frozen tunnels that aid the ice creams to freeze so that their shipment to shops and markets is made conveniently.
During the process of ice cream production, the country’s standards are taken full care of. The mixture is tested. Levels of bacteria and butterfat are observed closely. Moreover, their taste is also verified.
Conclusion
In this way, ice creams are made on a commercial level. The manufacturers always develop innovative ideas and manifest their creativity by introducing new flavors.