Strict environmental and safety regulations apply to the industrial production and processing of food. Reliable and high-performance filtration in the manufacturing and filling process of walnut ice cream creates the prerequisite for both standard-compliant and profitable production. Our customer manufactures shell ice cream, stick ice cream and wafer cones in one of the largest and most modern value in Germany. During the production process of the ice cream mass, a certain time is required until the consistency of the mass is adjusted to a desired level. At the beginning there is a certain amount of waste. This can no longer be used. The ice cream mass and walnut pieces must be separated from each other in order to be processed again.
Ice cream is produced industrially in a closed system to ensure the highest possible quality and hygiene standards. The individual components, depending on the variety and flavor, are weighed and mixed in advance. The so-called pre-mix is created. This is broken down under high pressure through a sieve into small, fine components by the homogenizer. The milk fat is distributed evenly. This makes the ice cream particularly creamy and smooth in melting. The mass is then pasteurized by cooling it briefly to 75 °C and then to 4 °C to kill microorganisms. Following this, the ice cream is ripened in containers to allow the flavor to develop. The freezer ensures the final consistency of the ice cream mass before it is filled.
Technical data
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