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Ice Cream

In the past, the development of ice cream had absolutely nothing to do with milk. The first ice cream produced was water-based ice cream containing fruit aroma. The idea to use milk as a basis for ice cream was brought to Europe from China in the 12th century. Before technical refrigerating equipment was developed at the end of the 18th century, ice cream was a luxury enjoyed solely by princes and kings. Industrial production of ice cream started after this period.

Distinct ice cream products:

• Formed ice cream, on a stick or packaged in another way,
• Ice cream filled in cartons, etc.
• Extruded ice cream.

Composition of ice cream:

• 10% fat,
• 15% sugar,
• 64% water

The following raw materials are used to produce ice cream: fat, solid non-fat contents, sugar, emulgators, stabilizers, flavorings, colourings and chocolate.

The raw materials are mixed at a temperature between 50°C and 60°C. The product is homogenized and pasteurized. The mixture must then mature for at least 4 hours, up to 24 hours at a temperature of between 2°C and 5°C. It is stirred continuously while it matures. After maturation the mixture is aerated and frozen to -6 °C to be filled. After packing, ice cream is hardened and placed in cold storage at a temperature of -20°C.

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