Ice Cream Production Process

Overview

The production of ice cream treats involves various steps, beginning with making the ice cream itself from fresh cream stored in refrigerated silos. This process uses both dry and liquid ingredients to create a smooth, flavorful product, which is then used in ice cream sandwiches and cones.

Ice Cream Preparation

• Ingredients:
  • Fresh cream
  • Powdered skim milk
  • Plant-based stabilizers and emulsifiers
  • Sugar
  • Corn syrup
• Processes:
  • Mixing:
    • Cream is blended with dry ingredients, including stabilizers and emulsifiers.
  • Pasteurization:
    • Mixture is heated to 162°F for 30 minutes to kill bacteria and activate stabilizers.
  • Homogenization:
    • Breaks up fat globules for a smooth texture.
  • Flavoring:
    • Concentrated vanilla flavoring is added.
  • Whipping:
    • Mixture is chilled and whipped, incorporating air to transform it into a soft solid state.

Ice Cream Sandwich Production

• Wafer Preparation:
  • Made from chocolate-cake ingredients.
• Assembly:
  • Two wafer lines meet at an injection pipe.
  • A third of a cup of vanilla ice cream is injected between wafers, forming a rectangular slab.
• Packaging:
  • Processed at 140 sandwiches per minute.
  • Packaged with a wrapping system, then boxed and sent to storage freezer at -22°F.

Ice Cream Cone Production

• Cone Preparation:
  • Prewrapped sugar cones are coated with a chocolaty layer inside.
  • Adds flavor and keeps the cone crispy.
• Filling:
  • Two flavors: vanilla and chocolate ice cream.
  • Injection of liquid caramel or other sauces inside the cone's core.
• Toppings:
  • Chocolate-flavored liquid topping.
  • Chocolaty-coated puffed rice.
• Sealing:
  • Lids applied and sealed with a wax-coated paper lid.
• Packaging:
  • Cones are boxed and sent to freezer, ready for consumption.