Ice cream is one of America’s most traditional desserts, and it makes an appearance on many of our most cherished occasions. Whether celebrating a birthday or sharing a cone on a summer day, ice cream is a part of American culture. While ice cream is everywhere, most people have no idea how the frozen treat is made. Today, we discover the basic process of manufacturing ice cream and the standard machines necessary to do so.
Quick Ice Cream Facts: Did You Know?
The average American consumes 20 pounds of ice cream annually.
Californians eat the most ice cream, while Minnesotans eat the least.
Even though there are many available flavors, chocolate ice cream is still the favorite choice of Americans. Vanilla comes in second, with mint chocolate chip rounding out the top three.
1.4 billion gallons of ice cream are manufactured each year.
Even though ice cream can be made in small batches at home, most ice cream is produced in a factory. Commercial ice cream production involves several distinct steps, each associated with specialized machinery. Ingredient Mixing: The first step in the ice cream production process is to mix the main ingredients – typically milk, sugar, stabilizers, emulsifiers, and flavors. Discovering the correct proportion of these ingredients is vital to achieving the most desirable consistency and taste. This initial step utilizes scales and ingredient-measuring tools. Pasteurization: The second step in the production process involves heating the mixture to between 700 C and 850 C. in order to destroy any harmful bacteria. Pasteurization ensures food safety by eliminating possible pathogens, but it also results in a creamier texture. Homogenization: After pasteurization, the ice cream mix moves to the homogenization process. Homogenization reduces and breaks down fat molecules to ensure that they are evenly distributed throughout the ice cream. Homogenization is essential for preventing large ice crystals from forming during freezing. Cooling and Maturation: After homogenization, the ice cream mix is given time to rest, which fully develops the flavor profile. The flavors blend together, resulting in a more stable structure and better taste. Once completed, the ice cream is further cooled in refrigerators and maturation tanks. Freezing and Churning: Once the cooled mix is placed into the freezer, the ice cream is simultaneously frozen and churned. Churning integrates air into the mix, providing an even creamier texture. Adding Final Ingredients: During the freezing process, manufacturers may add chocolate chips, candy pieces, hot fudge, or nuts to create the many flavors on the market. Hardening and Extrusion: After churning but before packing, the semi-soft ice cream product is often transferred to a colder freezer for hardening. The hardening process lowers the temperature of the ice cream, solidifies the ingredients, and ensures the perfect consistency for packaging. Once the desired consistency is achieved, the mixture is extruded by pushing the ice cream out of the machine through specific nozzles or openings that will shape the final product. Ice cream may be extruded into cones, cups, or gallon tubs or containers. Packaging: The final step in the ice cream production process is packaging the product into appropriate containers, which vary in size and shape depending on the product being sold. Automated packaging lines optimize the efficiency of this process, guaranteeing the ice cream is ready for distribution and consumer sale.
Zwirner is Your Equipment Source
Each step of the ice cream manufacturing process requires quality, precision equipment. The Zwirner Equipment Company is one of the country’s most trusted providers of stainless-steel manufacturing equipment. The majority of our inventory is pre-owned and professionally reconfigured, but we can help your company to source any equipment you may need. Whatever your commercial manufacturing equipment needs, Zwirner Equipment Company is the first call to make.
