Ice cream manufacturers are always looking to create a product that appeals to consumers through quality, taste and flavour.
There are many ways manufacturers can create a unique experience for ice cream-loving consumers. Product variations can include different flavours, such as vanilla, chocolate and fruit, and their corresponding colours and different textures. These textures can be achieved with certain additives or by varying the production process.
Fruit pulp can be added during or after the production process, e.g. fruit, chocolate or nut pieces can be used to decorate the ice cream. Other product variations include frozen yoghurt and low-fat ice cream. Low-fat ice cream can be produced as traditional ice cream or as ice milk, which is popular in temperate climates.
But how do you get the right ice cream blend?
Ice cream is made by simultaneously freezing and aerating a specially created liquid mixture containing fat, sugar, milk solids, an emulsifying agent, stabilisers, flavouring and colourings. The fat can be extracted from dairy products – milk, cream or butter – or from a non-dairy source.
The ice cream ingredients must be blended properly with high-quality, specialised equipment to ensure sufficient mixing of the liquid and dry ingredients to achieve a product that conforms to local market demands and high-shear mixers produce the best results!
See how this is achieved with the Daniatech InlineMaster here…
To see the full range of Daniatech mixing solutions available from ITS, visit: Product Page
Or contact us to discuss your requirements – 01675 465191 / sales@industrialtradingsolutions.com
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