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Ice cream

The production of water-based ice cream involves mixing the ingredients together, followed by crystallisation. It needs to be homogenised, after homogenisation there is a cooling and ageing process. The mixture is left to age for 4-24 hours and during this time all the dry ingredients are hydrated and the product is crystallised. The product is then frozen in a continuous freezer and air incorporation takes place. When the water-based ice cream leaves the continuous freezer at -5˚C, approximately 80% of the water is frozen. The final process is hardening, which freezes out most of the water at -40˚C.

Ice cream is a complex product. Water-based ice cream contains components, such as proteins and carbohydrates. Sweeteners, flavourings, emulsifiers and stabilisers are added during processing to enhance flavour, texture or appearance. Ice cream is over 80% water,. Few Air is incorporated into the product, resulting in finely distributed air cells protected by a layer of fat globules.

For the best mixing solution we rely on our process knowledge of more than 80 years and our high quality sanitary design

Mixing Equipment for ice cream

The appropriate agitator will stir the complete content in the vessel / hopper/tank to a homogeneous content which can be used to fill the filling lines with the mold of the ice-cream shape. However, to produce the high quality water based homogeneous ice cream, the dosing of solids is very important. For this, Jongia has its jet-mixer, inline mixer equipment available.

Once the dosing of solids is put into the fluids, the agitator, in most cases a top-entry type with a propeller or a combination of hydroprops will do the job.

Mixing-Element-Jet-mixer
hydroprop

Ice Cream Contacts

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Ingredients

Each ingredient selected for the production of water-based ice cream has a specific function in terms of its effect on the final structure and eating quality of the product.

Sugar and sweeteners

Sugar is added to provide sweetness and improve texture. A combination of sugars (e.g., sucrose, glucose, fructose) is normally used to obtain the desired sweetness of the final product. Sugars control the amount of frozen water in ice cream and therefore, the softness of the final product. Sweeteners are also permitted for use in ice cream production and are often used in lower- calorie products.

Flavours and colours

Flavours and colours are added to almost all ice cream to enhance the appearance and taste of the product, but these flavours and colours can be natural in origin.

Emulsifiers and stabilisers

Emulsifiers help bind all the ingredients during the manufacturing process and improve the whipping quality during mixing. Stabilizers improve air incorporation. They have a positive influence on the body and texture of the ice cream, contributing to the creaminess and melting properties of the finished product.

What you need

Production requirements include:

  • dry store for ingredients and packaging
  • mixing/ageing vat
  • Agitator and a powder dissolving mixer, Jongia Jet-mixer
  • ice cream freezer – batch or continuous
  • packing machine/filler
  • freezer room
  • freezer store (packaged product).
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