Ice cream production technology in industry and in everyday life. Types of ice cream, classification, taste, composition, additional ingredients and calorie content

Some believe that the production of ice cream as a business will be of a limited seasonal nature, because the dessert is most popular only in the hot season. However, this opinion is erroneous: according to statistics, people buy ice cream in spring, autumn, and even in winter, buying this wonderful delicacy for a family feast or for various holidays. With the right approach, you can create a very promising and profitable ice cream business.

Features, opportunities and nuances of activity

The market for frozen treats in Russia is not particularly oversaturated (about 300 operating enterprises), but not even competition from already “mature” industries slows down the development of this niche.

Unfortunately, in our country ice cream is still considered a dessert or treat, but not a product of everyday consumption, as in Western countries, where the average consumer buys four times as much ice cream a year. In addition, it is worth considering the peculiarities of climatic conditions in your city / region, the approximate level of income of the population, demand options, possible distribution channels for finished products and other important factors. Obviously, the delicacy is most popular in the southern regions, resort towns, where there are many vacationers and the season lasts from April to the end of September.
The products themselves put forward a lot of additional requirements for you: the conditions for transportation and proper storage must be observed, because otherwise the ice cream will simply deteriorate, and you will not only alienate consumers, but you can also get into serious trouble with the SES and other inspection bodies.
Everyone deals with business seasonality differently. The most active sales are four to five months. At this time, the most popular are: frozen juice, fruit types of ice cream, popsicle, ice cream in waffle cups, weight variations, etc. ice cream, ice cream curds, ice cream cakes). As you can see, there is potential for growth.
It is quite difficult to rebuild this business from scratch, being an outsider in it. Many entrepreneurs initially act as intermediaries in order to study the scheme and nuances of activities, build useful connections, and establish contacts with suppliers and other parties to the “barricades”. Only then can you try to organize your own business.
If a new product appears on this market, then both ordinary buyers and large ones (cafes, restaurants, shops, etc.) pay attention to the following characteristics of it (listed in decreasing order of importance): price factor, packaging, product quality, taste peculiarities.

The first steps

Even the giants of the modern ice cream market once started out with a few items that were sold at an affordable price. Promoting your brand, you will first have to deal with not very expensive types or varieties of ice cream in order to gradually enter the market niche, and then fill it with a new assortment and expand the price segment.

In order to clearly understand how you need to act, you should draw up a competent ice cream production business plan. Make all the necessary calculations that will help you accurately assess the situation and correctly distribute funds.

On the way to creating a business, you will have to go through several mandatory steps.

Analyze the existing market: what is sold, how much, in what assortment, what distribution channels exist, are there development prospects in all these points, how can you stand out from other manufacturers, etc. You need to produce what is really sold, besides, it is constantly and actively sold. Over time, you can start experimenting.
In order to attract investors to finance your project, it must be absolutely thought out: the company must be registered legally, having received all the necessary permits for activities, develop product lines, decide what technologies you will work with, with what planned volume, etc.
Find and equip with everything necessary a suitable room that would meet the requirements and standards of the SES and other inspection structures.
Decide on what raw material base your production will be carried out. Establish contacts with suppliers.
Get experienced and qualified staff.
Even very high-quality ice cream is not enough just to make, because then it still needs to be sold. At cost, the product itself costs very little, but the markup at retail outlets reaches 200%. You can use the existing sales market by looking for dealers and cooperating with various companies, or establish your own points of sale. So you will earn not only in production, but also in trade.
Advertising and promotion.

Production process

At the beginning of a business, an entrepreneur should purchase a not very expensive, but high-quality production line. They cost a lot of money, so some companies try to save money by buying used equipment or something that is no longer very modern. However, it should be borne in mind that this option will allow you to produce only one type of treat.

The higher the liquidity and capabilities of production equipment, the greater will be the investments, and, accordingly, the payback period of the business. In addition, when expanding, you will need more spacious premises: warehouse and production.

Depending on how ice cream is made, it is divided into several types: homemade, soft (it is usually produced in catering establishments, but you need to use it immediately after leaving the freezer) and “hardened” (can be made only in production conditions).

The industrial process itself includes several stages, and for each of them you will need separate production lines:

preparation of mixtures (all components of the finished product). This will require special tanks and containers, where mixing will take place under technological processing and under the influence of a special temperature (about 45 degrees);
filtration of the finished mixture (all foreign elements are removed, like burlap or lumps);
pasteurization of the mixture is carried out on a special installation (a temperature of 85 degrees is used to keep it in a special container, and the mixture is aged for about four minutes, but just a pure mixture is pasteurized for no more than a minute under the influence of the same temperature);
to stabilize the emulsion, hemogenization is carried out (the high temperature of the process provides the necessary consistency in the final stage);
on special equipment, using ice and running water, the mixture is gradually cooled to a temperature of -5 degrees;
then the cooled mixture will be poured into special containers in order to go through the “ripening” stage, which will take about a day;
after that, the mixture must be whipped (or saturated with air) and frozen. This process is called freezing. It will require special freezers. At the inlet, the mixture will have a temperature of +5, and at the outlet -3 degrees;
at the final stage of production, the product undergoes complete freezing, as it is treated with air in special installations (at a temperature of -35 degrees). As a result, you get ice cream (-11 degrees), which you need to place in special chambers and carry out “additional hardening”. Then the product can be packaged in packages.

Technology does not stand still and is constantly evolving, so production costs are gradually decreasing. You can choose equipment that is already more modern and new, which, although it will be more expensive, will benefit from its ergonomics. On such modernized lines, you will have the opportunity to produce any ice cream (even according to a very complex and new recipe, using many components and interesting shapes). The largest enterprises can afford to make up to 100 types of delicious treats.

Ice cream sticks will either have to be purchased from suppliers or set up your own line for their production. In addition, there are other forms or options for product packaging: plastic, paper or waffle cups, the same waffle cones, briquettes and others.

Legal registration

In order for the ice cream production business to be legal, it must be registered with the Federal Tax Service Inspectorate, indicating the desired form of the future enterprise - or. Having chosen the taxation system, paid the state duty, registered with the Pension Fund and received a complete package of documents, go to the SES and Rospotrebnadzor services, which should issue you permission to organize activities. The launch of production is possible only after the approval of the sanitary and epidemiological service: keep in mind that there are state standards for ice cream as a food product, and you must follow them until you develop and approve your own achievements in this area in the Inspectorate for the Protection of Consumer Rights.

Where to organize production?

The acquisition or rental of premises for the location of production facilities and all the equipment necessary for the work process is the first major expense item. It is rather difficult and expensive to open a workshop in which all production lines would function, because for a more or less expanded activity with the ability to produce several types of ice cream, you will have to spend about eight million rubles only on equipment.

The SES, Pozhnadzor, Rospotrebnadzor have many questions and requirements for the premises in which ice cream will be produced:

The floor area must be at least 200 sq. m (do not forget that you will have to install not only the equipment for making ice cream, but also refrigerators, and monoblocks for its temporary storage, possibly a packaging line, plus amenity rooms for staff and utility rooms);
the room must have sewerage and water supply, as well as electricity, with a power of 380 V;
you need to provide a convenient access for transport to your workshop;
all employees must have sanitary books, which will record regular medical examinations;
you will need to conclude contracts with municipal and sanitary services or other organizations for the provision of garbage collection services, disinfection, disinfestation and other mandatory activities, the implementation of which will need to be recorded in the sanitary log;
the range of proposed products will also need to be approved;
the premises and production must comply with all norms and requirements of SanPiN 2.3.4.551-96 (“Production of milk and dairy products”).

If you want to set up the production of soft ice cream, then this process will be much easier. Freezers - devices for its manufacture - will not require so many square meters of area (however, sanitary standards remain the same). The most profitable points for sales are shopping and entertainment centers or business centers, large stores, hotels, cafes and other places with high traffic. Remember that by law you cannot sell frozen ice cream on the street: only packaged products are allowed to be sold there.

Equipment and assortment

Depending on the scale of activity, for the production of freezer ice cream, you will need:

freezers (floor or tabletop) that directly churn ice cream before serving it in a cup. There are freezers that allow you to make not one type of ice cream, but several, which gives you significant advantages. Also, the combined apparatus can additionally produce cocktails and frozen yoghurts;
lots of wafer cones, wafer cups, plastic cups;
liquid mixtures and powders (dry mixtures) for the production of desserts;
all kinds of fillings (nuts, chocolate, jam and others);
auxiliary accessories (napkins, spoons, gloves for sellers, stirrers, etc.);
containers for dilution and storage of powder;
refrigerators for storing the finished mixture and leftovers.

Choose freezers with a pump and a large hopper. Cocktail mixers can be purchased separately, expanding the business. Having started the production of freezer ice cream, entrepreneurs gradually supplement the assortment with new flavors, interesting mixes and additives, unexpected combinations, attracting more and more new customers.

As for the full-scale production of regular ice cream, here you will find large purchases:

component mixers;
filters;
melters;
homogenizers;
pasteurizers;
various containers for all stages of product manufacturing (with thermal insulation, etc.);
pumps;
freezers;
packing machines;
refrigerating chambers and monoblocks.

The main raw material that all ice cream makers work with is milk. It can be of different types, depending on the type of delicacy being prepared: fat-free or condensed with sugar, whole or dry whole, etc. Various dairy products are added to it: butter, cream and whey. Then comes the turn of vegetable fats, sugar, and, of course, stabilizers, emulsifiers and aromatics.

Glaze is made from cocoa butter and cocoa powder, vegetable fat, powdered sugar, milk powder and a bunch of different additives. It can be made fruit, white or chocolate. For each specific recipe or creation of a new taste, separate additional ingredients will be needed.

Staff

For the efficient operation of your production, you will need to select highly qualified specialists. Technologists are considered the most important personnel in the state, because their knowledge and skills determine how tasty the product will turn out and whether consumers will buy it. If a person loves a certain brand of ice cream, then, as a rule, he buys it again and again without trying anything else.

Also in production, the workers themselves, who are directly involved in the process, are also important. There must be at least five of them on one shift. In addition, for full-scale production, you will need an administrative department (if you are a director, then select a deputy, an accountant, several managers who will be responsible for the departments of purchasing raw materials, sales, etc.), plus employees to manage production: shop manager, chief power engineer and technologist, engineers. You may also need to hire storekeepers and movers. The minimum number of employees in an average enterprise working in one shift should be 15-20 people.

There may be fewer people in the production of freezer ice cream, since this technology does not require so many workers, technologists and other specialized personnel. If you plan to start trading immediately, then you will need to think about a car equipped with a low-temperature body, and a staff of drivers and salesmen.

Sales market and advertising

In order for your company to be competitive, you must fully master the sales market. All ice cream sales are carried out through various outlets, so you need to establish contacts with their representatives: distributors, dealers, etc. Your goal is to make your own brand recognizable and popular. To do this, you will have to use all possible integrated advertising: post information on the Internet (own website, contextual advertising, forums, social networks), in all types of local media (specialized publications and simple advertisements in newspapers, on radio and TV), use city banners , streamers, big boards, etc.

It is worth focusing on different areas of trade: wholesale, small wholesale, retail, in order to conquer the market. With freezer ice cream, you can immediately join the trade on your own.

In large supermarkets or shopping centers, promotions can be held with prize draws, quizzes and other “lure”.

Arrange deliveries to local cafes, bars and restaurants. This way you can significantly increase your sales. In addition, unlike street trading, establishments do not depend on seasonality.

findings

The cold treat business is considered quite profitable (about 45% for the production of regular ice cream, and from 60% for the production of soft ice cream). Of course, a young enterprise will have to work hard to reach such figures for annual profitability.

Approximate costs (prices are in rubles):

Rent (monthly payment) for full-scale production	From 200 000
Rent for the production of freezer ice cream	From 50 000
One production line (all components except product packaging)	From 3 million
Packing machine	From 500 000
Refrigerators (2 pcs.)	From 600 000
Monoblocks (2 pcs.)	From 100 000
Working capital (purchase of raw materials, transportation costs, installation)	From 2.5 million
Salary for one shift (15 people)	From 400 000
Utility costs and taxes	From 70 000
Advertising	From 100 000
Paperwork	From 30 000
Freezing machine (only for ice cream, 5 flavors)	From 200 000
Mixes for ice cream (+cups)	From 20 000
Additional accessories	From 10 000

As you can see, in order to launch a full-scale ice cream production even with one line, you will need an average of several million rubles for start-up investments, not counting the fact that every month you have to pay rent, wages, taxes, maintain equipment, conduct an advertising campaign, purchase raw materials, etc. e Experts believe that the payback period of such production at the best performance can be up to 2-3 years.

Starting a business with the production of soft ice cream, you can keep within 500,000 (at a minimum). If you immediately establish and trade, then you can reach payback and profit within a few months or six months (subject to the peak of the sales season).

Ice cream is a favorite treat for both children and adults. The popularity of the product ensures the presence of stable demand, however, the industry sees a seasonal increase in consumption - from April to October. This should be taken into account when planning the launch of production - it is better to start in March in order to be at the peak of sales in the high season.

Of course, the competition in the industry is high, but in recent years, manufacturers have begun to deviate from generally accepted manufacturing standards and come up with new and interesting flavor combinations in order to win over their consumers. Therefore, when opening your own mini-factory, you should focus on:

product originality;
taste qualities;
bright packaging and design;
conduct an aggressive marketing campaign.

In this case, you can hope for business success, and the investment will pay off in the first year of equipment operation.

Placing a mini-line for the production of ice cream does not require large areas and the construction of a large enterprise, which is why there is such a wide variety of options for completing mini-factories on the market.

Offer of ready-made production mini-factories

Everyone knows that Italian ice cream is considered one of the most delicious in the world. Of course, many recipes are kept secret, but you can get closer to the ideal thanks to high-quality equipment from Italian manufacturers:

Mastercream;
Crios;
Hercules.

Easy to operate and affordable Italian mini ice cream plant from Matrix. Specifications:

productivity - up to 150 kg / h;
consumed total power - 7 kW;
dimensions: 5600*2380*1760 mm;
cost - 1,700,000 rubles.

Mini-factory for the production of cold desserts from Agromash:

productivity - up to 1000 kg per shift;
consumed total power - 4 kW;
dimensions: 2400*1380*1500 mm;
the cost is 700,000 rubles.

A wide variety of workshop equipment models from Chinese companies, for example, a BQC-60 ice cream mini-factory:

productivity - up to 5000 pieces / h;
power -2.55 kW;
dimensions - 1800 * 300 * 2460 mm;
weight - 380 kg;
cost - 400,000 rubles.

The constituent elements of the complex

The production of ice cream goes through several technological stages, each has its own unit.

A set of a mini-plant for the production of hard varieties will look like this:

mixer:
bunker volume - up to 1000 l;
power - up to 4.5 kW;
average mixing time - up to 15 minutes;
dimensions - 1600 * 1600 * 1600 mm;
weight - 355 kg;

homogenizer:

productivity - up to 1200 l;
power - up to 11 kW;
working pressure - up to 20 MPa;
dimensions - 1200 * 1700 * 900 mm;
weight - 850 kg;

pasteurizer:

productivity - up to 175 liters per cycle;
power - up to 7.2 kW;
cycle time - up to 120 min;
dimensions - 1030 * 6500 * 950 mm;
weight - 248 kg;

productivity - up to 227 l / h;
power - up to 3.2 kW;
productivity for 1 cycle - up to 38 l;
dimensions - 1420 * 610 * 1155 mm;
weight - 465 kg;

aging containers:

productivity - up to 180 liters per cycle;
power - up to 1.8 kW;
cycle time - up to 48 hours;
dimensions - 62 * 100 * 115 mm;

refrigeration equipment:

chamber volume - 20.56 m 3;
capacity - up to 90 kg;
chamber height - 2200 mm;
width - 4960 mm;
depth - 2260 mm;
cooling - up to -90 ° C;
power - 4.3 kW.

Manufacturing technology

One day in the ice cream industry

The production process can be divided into several technological stages:

In milling units, the mixture is saturated with air, whipped (up to 60%) and partially frozen. The output is a finished product, the temperature of which is -3 ° C;

hardening - the final stage of production - is carried out in freezers. The mass is cooled to -37 about With and incubated up to 36 hours. If necessary, additional hardening is carried out - it is necessary in order to obtain a mixture at the outlet with a temperature of -12 ° C;
making cups is an integral part of production, although you can also purchase finished products. Wafer cups are produced using two technologies:
unleavened dough is prepared, which has practically no taste;
a multi-component dough is used according to sugar wafer recipes, it is very sweet, crunchy, it can be glazed with chocolate inside;
packaging - the finished mass is filled with an automatic dispenser into wafer cups, then the product is sent for freezing and, further, to a packaging container.

Required raw materials

The ingredients required for production are determined by the recipe. The most common types of ice cream:

dairy;
creamy;
fruit and berry;
cream;
aromatic.

The basis of most species is milk and dairy products:

cow's milk - whole dry, skimmed;
butter;
cream;
milk cans.

The sweetness of the product is given by:

beet sugar;
syrup;
glucose.

In some types of prescription, the use of egg products is provided:

fresh eggs;
egg powder;
frozen egg products.

Ingredients that affect the taste of a particular type of ice cream:

nuts;
cocoa powder;
cocoa butter;
fruit essences;
vanillin.

Stabilizers:

gelatin;
sodium alginate;
food starch;
agar;
Wheat flour.

Organic acids:

apple;
lemon;
tartar;
dairy.

Fruit and berry puree;

apricots;
cranberry;
black currant;
Strawberry;
apples;
cherry and so on, according to the recipe.

Calculation of cost and net profit

An integral part of the business plan, which is drawn up to determine the feasibility of investing in production, is the calculation of the following economic indicators:

calculation of the cost of production;
calculation of proceeds from sales;
determination of the amount of net profit;
calculation of the payback period of the initial investment.

The mini-plant is capable of producing 1000 kg of products in one work shift - 8 hours, per month - 22 tons.

The cost is calculated by adding up all current costs:

wages - 301,000;
the cost of raw materials - 2,709,008;
utility bills - 126,000;
transportation costs - 200,000;
rent - 150,000;
other expenses - 166,000;
total cost of production of 22 tons of ice cream - 3,652,008.

The cost of selling 1 kg of products is 185 rubles.

The monthly sales revenue will be - 185 * 22,000 kg = 4,070,000.

Gross profit - 4,070,000 - 3,652,008 = 417,992 rubles.

General capital investments - 1,700,000 rubles.

The payback period will be 11 months, provided that 40% of net profit is allocated to cover investments.

Video: Ice Cream Factory

The colorful variety of products in stores is the result of many years of struggle between producers for a buyer and for reducing the cost of goods. But in recent years, visitors to retail establishments have less and less confidence in bright labels and are more and more attentive to the quality of the purchased products. Today, products made according to old recipes in compliance with technologies designed for quality, and not for low cost, are in demand. Fans of natural products and ice cream did not ignore, because many Russians remember the taste and texture of ice cream produced in compliance with GOSTs.

With the right approach, making ice cream at home can be a good start for a business, since a quality product is in demand on the market today.

how to make money with ice cream

A hostess who has made ice cream at least once at home knows that this is not a very difficult process. To produce several servings from three liters of milk, you only need a mixer, a steam bath, a freezer and a simple set of products (cream, sugar, eggs and fillers to taste).

Perhaps, it is precisely because of the cheapness of the ingredients included in the composition and the simplicity of the cooking technology that the temptation to start and develop on ice cream is so great.

However, making a batch of ice cream for the family is one thing, and quite another is to establish the sale of a full-fledged home-made product.

Yes, to trade surpluses from home cooking, you will not need registration with the Federal Tax Service and permission from sanitary services, but let's try to calculate whether there will be a financial result from a business such as ice cream production at home.

The cost of preparing 10 kg of ice cream will be about 1 thousand rubles. excluding utility bills. The wholesale cost of 1 kg of the finished product is on average about 200 rubles. Accordingly, the entrepreneur's income from wholesale sales will be equal to 2 thousand rubles, and profit - 1 thousand rubles.

Any housewife would have agreed to have a daily income of one thousand rubles. But such a profit is good for additional replenishment of the family budget. Projects with a larger turnover will require completely different conditions for both production and sales.

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Equipment for the production of

Industrial automated production of ice cream is an expensive project. The lion's share of the costs will be the purchase of equipment for the production of ice cream and bringing production facilities in line with the requirements of sanitary standards.

Do not be afraid of complex administrative procedures, today the official registration of a retail business is within the power of any entrepreneur.

Retail and prospects

In order to install a mobile showcase-refrigerator or a vending machine for soft ice cream, it is necessary to coordinate the location of the non-stationary trade object with representatives of the municipal authorities.

Equipment must have a health certificate. Showcases and soft ice cream machines are sold with such books. The cost of one mobile showcase will be from 60 thousand to 300 thousand rubles. An apparatus for making soft ice cream can also cost up to 300 thousand rubles.

The cost of purchasing ingredients is about 1 thousand rubles. per 10 kg of finished product.

A mobile point can sell about 10 kg of ice cream on a hot summer day, and in retail the cost of 100 g of ice cream will be about 50 rubles.

Thus, daily revenue can be up to 5 thousand rubles, and monthly income - 150 thousand rubles. If we subtract the costs of ingredients, wages and small taxes for individual entrepreneurs, then the entrepreneur will have about 50 thousand rubles at his disposal. net income per month.

At this rate, ice cream retail equipment can pay off within five warm months, and next season, the entrepreneur can either expand and purchase another mobile display case, or make a net profit from the point already paid off. We also suggest that you familiarize yourself with another interesting and easy-to-implement idea for a business -

What is the technology of ice cream production? A variety of ingredients are used to prepare an exotic dessert. Ice cream is a sweet whipped food product that is created from buttermilk, butter, milk, non-dairy protein, fats, whey, mixtures with intricate raw material composition, sugar and other components by freezing.

Everyone's favorite ice cream or fruit mix tempts both adults and kids. Thanks to various cooking methods and exquisite additives, the chilled dessert is able to satisfy the taste of every connoisseur of such delicacies. It is possible to enjoy it not only in cafes and places for recreation, but also at home. The technology for the production of ice cream in everyday life and industry will be considered below. We will tell you in detail about the stages of its preparation.

Kinds

Few people know the technology of ice cream production. The business to create it is based on receiving seasonal income. For large factories, this is very profitable, however, as for any other established production. Its preparation includes not only long-term, but also time costs.

If you decide to start working in this area, then first you need to buy a high-quality and functional line. All ice cream, depending on the method of production, is divided into the following types:

Soft.
Creamy (tempered).
Home.

Manufacturing processes

Everyone should know the technology of ice cream production. For industrial enterprises, there is a characteristic list of successive stages:

At the primary stage, the mixture itself is made. Next, the resulting mass is filtered and pasteurized. The product is then homogenized and cooled. When the mixture hardens completely, it is sent to further stages of production: freezing, packaging, hardening and packaging.

Cream, milk, sugar and other components act as the basic raw materials for creating ice cream. Their proportion depends on the prescribed recipe and technology. Large ice cream companies use several of these techniques. Each of them has its own specific functions.

Portion method

What is the portion technology for making ice cream in production? When the above technique is applied, preparation of all components of the ice cream mixture and formation of a fine emulsion are performed. Then it is pasteurized, homogenized, cooled, then sent to ripen. After serving for freezing.

The highest productivity of a large company in this case is about 130 kg of products per 1 hour of the line operation.

We continue to further study the technology of making ice cream in production. First of all, the mixture to create a delicious dessert enters the mixing tanks in a fluid form through a special section of the revival of the heat exchanger. During this stage, it heats up to 40-45 °C. In this case, the fatty ingredients are first dissolved in the oil melting device, and then through the disperser they enter special containers.

Dry components are also sent to this hopper, which are then mixed in the stream with the primary mixture and fats. As a result of all processes, an emulsion is obtained. The ice cream mixture is then pasteurized in containers where steam is supplied through a dedicated bubbler.

When the process is completed, the ice cream is pumped to the homogenizer, where it is filtered. After the dessert mass goes to the plate heat exchanger regeneration unit. Here it comes already purified from undissolved lumps. The partially cooled mixture is sent to a heat exchanger for final cooling to 5-7 °C.

Batch ice cream technology has the following advantages:

the cost of a set of equipment is not so high;
due to the low level of automation and the simplicity of the design itself, the entire process of creating a dessert is as reliable as possible.

Production of different types of dessert

Since we are talking about a popular product, the technology of making ice cream is of interest to many people. There are several varieties of chilled products: dairy, creamy, aromatic (there is no raw milk), berry-fruit, ice cream based on a milk mixture with different fat content (from 2 to 15%). In addition, it is produced in different packages: large-packed (cakes, ice cream in boxes or plastic bags), small-packed (glazed with chocolate, in a briquette, cup, and so on), by weight.

Depending on the taste properties of the components used, the dessert can be of the following types: with raisins, additives, candied fruit, with filling, fruits, nuts, and so on.

Production can also be classified according to the method of manufacture - single-layer, multi-layer, decorated and in food coating. Sometimes on the shelves you can find sour-milk ice cream. The creation of this sweet dessert, depending on the starter cultures and raw materials used, can be divided into sour cream, acidophilus, kefir, yogurt, fermented baked milk, cottage cheese and more.

If different vitamins are added to ice cream, then it is called fortified. When the label says “flavored”, it means that the product contains flavors.

Making ice cream at home

Culinary enthusiasts are attracted by the technology of creamy ice cream production in everyday life. This dessert appeared in the 13th century in Europe, although iced fruits were treated already in ancient China. It may taste like mint, coffee, chocolate, fruit, caramel, berries, vanilla, green tea, or nuts.

Ice cream with biscuits, cognac, halvah, bizet, dried fruits and candied fruits is very tasty. In some restaurants, you can taste ice cream made from carrots, rose petals, ginger, pumpkin, spices, honey and coconut. And how to cook this dessert with your own hands? This business is very troublesome, so some housewives buy special electric ice cream makers. It is very convenient - just put in the necessary products, install the program, and creme brulee, ice cream or ice cream are ready after a while.

The main convenience of the apparatus lies in the fact that it synchronously whips the mass and freezes it. Indeed, without this, it will not turn out to be homogeneous; tiny ice crystals will occur in it.

However, not everyone can purchase equipment for the production of ice cream. The technologies for its creation, however, make it possible to do without it. Just whip the cream with a mixer and set the freezer to the desired temperature.

Making ice cream with your own hands

What is the technology for the production of Plombir ice cream at home? This homemade dessert is much healthier and more appetizing than store-bought. The amount of sugar can be changed depending on your preferences and tastes. We take:

500 ml of milk;
250 ml of fat cream;
vanillin;
five eggs;
100 g of powdered sugar.

Many housewives were convinced from their own experience that the technology for the production of Plombir ice cream turned out to be not so complicated. To prepare a chilled product, follow a series of the following steps:

Separate the yolks from the whites.
Mix the yolks with sugar and a pinch of vanilla, rub well to get the same type of mass.
Boil the milk and pour it in small portions into the egg-sugar mixture, stirring constantly so that the yolks do not curdle.
Boil the milk mass over very low heat for three minutes until it thickens and becomes identical to liquid sour cream. In no case do not boil, otherwise the yolks will boil.
Cool the mixture to room temperature and then refrigerate.
Whip the chilled cream to stiff peaks with a mixer.
Combine milk and egg mass with cream and mix well.
Pour the mixture into a mold and refrigerate.
In the first 1.5 hours, stir the mass with a mixer every 20 minutes. Then send the ice cream to the refrigerator for another 3 hours, repeating the stirring process every hour.

Now call your loved ones to the table and serve ice cream with nuts, fruit syrup, chocolate, dried fruits or pieces of fruit.

Freezers

In many cafes, ice cream is made using Polair chest freezers. These devices are called freezers and their manufacturers produce various modifications. Among the offered devices there are not only intended for installation in a cafe, but also for use in everyday life. For example, the Gastrorag freezer is produced to create ice cream in huge quantities.

However, among the proposed brands of equipment, you can also find a suitable option for installing at home. There are versions that fit perfectly into the design of the kitchen, and the bowl, which has a capacity of only 1.5 liters, is suitable for feeding your loved ones with a delicious dessert.

Ice cream "Clean Line"

What are the features of Chistaya Liniya ice cream production technology? A delicacy from a well-known company is valued not only for its large assortment and bright taste, but also for the high quality of the product, which meets the strict requirements of GOST and standards. Such success was achieved thanks to the use of only natural ingredients and a special technology for making dessert.

The process of creating ice cream begins with the choice of milk. The enterprise has been cooperating with several farms in the Moscow region for a long time and takes an active part in the life of manufacturers. The properties of milk depend on the diet of cows, so in summer they eat juicy grass away from the metropolis in clean meadows. In winter, the company provides farms with a special balanced feed, which includes hay and cereals. There are no chemical additives and GMOs in the feed, medicines and antibiotics are also not used. In addition to nutrition, much attention is paid to the health of animals - cows lead a mobile lifestyle. They are provided with the required and regular care.

At the ice cream factory, the main product arrives a couple of hours after the cows are milked. The company uses its own milk trucks, which are equipped with mini-laboratories. With the help of such equipment, primary tests are carried out already at the time of milk collection. Upon arrival, the provisions are again examined in the laboratories of the factory, and also sent for an independent examination.

Stages of creation

How is ice cream made at Chistaya Liniya? Checked milk is sent for pasteurization. To do this, it is poured into a tank, which is heated to 92 ° C. Such a gentle process allows you to remove all harmful bacteria from the raw materials, but at the same time preserve all the beneficial qualities.

Pasteurized milk is moved to the workshop, where it is combined with other components (cream, condensed milk). Next, the mass is boiled for 40 minutes and sent to the homogenizer for mixing. The current equipment allows you to get a delicate and uniform consistency.

The final freezing of the packaged ice cream takes about 40 minutes and then it is ready for shipment.

The Clean Line factory is equipped with automated equipment, modern production lines, which are subject to maintenance and regular inspection. In all workshops, the strictest control over the production of sweet desserts is in place, which guarantees compliance with all norms and requirements for the creation of products. Chistaya Liniya ice cream is a combination of classic old recipes and innovative technologies that allows you to achieve a pleasant texture, convey all taste properties and at the same time save all vitamins and microelements.

Compound

In many cookbooks, ice cream production technology is described in as much detail as possible. In them you can find the composition of this product. With strict adherence to GOSTs, the current cold dessert consists of:

from milk not less than 10% fat;
sugar (12-16%);
milk solids (9-12%) such as lactose and proteins (casein and whey proteins);
water (55-64%);
emulsions and stabilizers (0.2-0.5%), which increase the shelf life of the treat.

All these components, together with the air that enters the mass during the mixing process, make up ice cream. Some types of dessert, made according to all the laws of culinary art, contain calcium (13.6%), vitamin B2 (11.1% of the daily requirement), phosphorus (12.6%), potassium (5.9%).

Dessert, created on the basis of animal fats (milk and cream), stimulates the body to produce the hormone of happiness - serotonin, which helps to cope with the destructive effects of depression and stress.

The energy value

How many calories does ice cream contain in a cup? Their number in the product depends on its method of creation, type and presence of additives. So, simple creamy ice cream has up to 150 kcal, ice cream - up to 240 kcal per 100 g. If the product contains fruit additives, its calorie content increases by 10-20%. Ice cream in white icing or chocolate will pull up to 270 kcal. Milk ice cream has the lowest energy value - 120-130 kcal.

Chocolate ice cream has a calorie content of 231 kcal per 100 g of product, Creme Brulee ice cream - 240 kcal, with nut filling - 230 kcal, and with fruit filling - only 206 kcal.

It should be noted that the energy value of ice cream is very high due to the fact that fat cream is used in its manufacture. Therefore, this kind of sweetness is not suitable for people who are overweight and have impaired metabolism. Ice cream is the fattest variety of the dessert we are considering. Do not forget about which classical mass is usually served. The calorie content of one such edible package is approximately 341 kcal per 100 g.

hard ice cream

And finally, I would like to mention the technology for the production of hard ice cream. The process of creating it is essentially very similar to the method of making a hardened dessert, but it is a little simpler. For the production of solid ice cream, the following technological processes must be performed: prepare raw materials, make a mixture, homogenize it, pasteurize, cool, ripen and freeze.

The finished dessert is unloaded from the freezer into gastronomic containers, and then sent either for sale or for additional hardening. The time to create one batch of product is only 30 minutes.

Traditional hard ice cream is sold from refrigerated display cases in the form of beautiful multi-colored balls. They are molded from a mass of different varieties of dessert using special dosing spoons. The delicacy is decorated with grated chocolate, various toppings, pieces of fruit, sprinkled with nuts and other goodies. It is almost impossible to list the entire existing range of types of artisan ice cream, and even more so to try it.

The Inmarko company was founded in 1993 and over the course of 19 years has grown from a distributor of Novosibirsk refrigeration plants into Russia's largest ice cream producer. In 2008, Inmarko became part of Unilever and became the absolute leader of the ice cream market in Russia in terms of production and sales. According to Unilever, the share of Inmarko in urban Russia (cities with a population of over 10,000 people) in monetary terms in 2011 was 20.7%. At the moment, the company manufactures its products at two factories - in Omsk and Tula.

Factory
for the production of ice cream Unilever

LOCATION

Tula city

OPENING DATE

2011

EMPLOYEES

300 people

TURNOVER group

42 billion rubles (SPARK)

The plant in Tula was built by Unilever in 2011. By the time construction is fully completed in 2014, the Tula complex will be Unilever's largest ice cream facility in Eastern Europe and one of the top five in the world.

Raw materials for ice cream enter the warehouse, which is divided into two parts. In the first, the air temperature is about 20 degrees - packaging and raw materials are stored here, which do not require special storage conditions. In the second compartment, the temperature is only five degrees - it stores fillers, oil, fat and other ingredients that can go bad. Samples of a new batch of raw materials are sent to the laboratory, where they are checked for compliance with the requirements of the specification.

Everything that happens in the production process is recorded by a special computer program. The operator uploads information about the recipe for the corresponding ice cream, and the program automatically doses the ingredients, monitors their movement through the pipes, containers and conveyors of the factory.

Pasteurization and procurement department, where raw materials are stored in tanks: sugar, cocoa, stabilizers, whey. Of these, the ingredients in the required amount enter the general mixer, where they will all be mixed into a mixture.

The ingredients and the ice cream itself move through pipes, the total length of which reaches several hundred meters.

Before entering the maturation tank, the mixture goes through a homogenization stage, where it becomes homogeneous (no lumps), and pasteurization. A mixture is a fluid substance, similar to thick milk. In order for it to freeze, it needs to be whipped in a freezer and saturated with air.

Cone-shaped waffle cones are made in the same way as pancakes are baked. The dough is poured into flat molds that pass through an eight-meter-long oven. Then the resulting pancake is wrapped on a cone, which gives it the shape of a horn.

The principle of making a waffle cup is almost the same, only without the pancake stage. 17-19 grams of dough are immediately poured into the mold. A punch is lowered into it, which distributes the dough according to the shape of the future cup. The workpiece passes through four meters of a gas oven, then excess dough edges are cut off from its surface, and the finished cup is squeezed out onto a moving belt, from which a factory employee picks them up.

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