Ice cream companies should have about a dozen different units in their shops. These machines are needed for the preparation of a mixture for frozen treats, and for the formation of briquettes, and for freezing directly.
Start your ice cream production by preparing a liquid mixture. To do this, you need a so-called capacitive pasteurizer with a stirrer. Load it with carefully weighed and measured components, primarily liquid - milk, water, cream. Then add the rest of the ingredients. First, the machine will filter out undissolved pieces of the mixture, then it will start the pasteurization process - without air access, at high temperatures it will destroy harmful microorganisms. Then the same unit will start the homogenization process, i.e. using pressure will turn the balls of fat in the mixture into smaller ones.
After completion of the process, cool the mixture with a plate cooler and direct it to a special maturation container. This step is only necessary if you used gelatin as a stabilizer. If you used agar, agaroids or other similar stabilizers, then there is no need to wait for ripening and you can immediately proceed to the next stage.
Transfer the mixture to a so-called freezer. This machine whips the ingredients while partially freezing them at the same time. In this case, the mixture is saturated with air, and its smallest bubbles significantly increase the volume of the mass. It is from this phase of production that the consistency of the ice cream depends.
Next, use the extrusion molding machine. He will pack the future ice cream. The mixture will be squeezed out through the nozzle, and the string mechanism will cut off a portion of the specified mass. If the type of delicacy implies the presence of filling, the dosing pump will feed it inside the briquette at this stage. Remember that this process should take place literally in a matter of minutes, after which the mixture must be sent very quickly for hardening. Because, with the slightest delay, the crystallized water will begin to thaw, and the presence of large ice crystals in ice cream is unacceptable.
For hardening, send the ice cream to a special freezer. In it, a sweet delicacy at a temperature of about minus 30 degrees will stay for no more than half an hour - in order to prevent the formation of large ice crystals.
After the hardening process and, if necessary, glazing, pack up the finished ice cream and send it to stores.