离岸价格
获取最新报价( Negotiable )
|Minimum Order
位置:
-
最小订单价格:
-
最小订单:
1 Unit
包装细节:
-
交货时间:
Shipping
供应能力:
999 Unit per Week
付款方式:
T/T, L/C, D/A, D/P, Western Union, Money Gram, PayPal, Other
联系人 Ms. Shiny
No.5899 Tingwei road,Jinshan Industrial zone, Shanghai, China
The ingredients used in ice cream
production are: fat;milk solids-non-fat (MSNF);sugar/non-sugar
sweetener;emulsifiers/stabilisers;flavouring agents;colouring
agents
Weighing, measuring and mixing:
Generally speaking, all dry ingredients are
weighed, whereas liquid ingredients can be either weighed or
proportioned by volumetric meters.
Homogenisation and pasteurisation:
The ice cream mix flows through a filter to a
balance tank and is pumped from there to a plate heat exchanger
where it is preheated to *3 *5C for homogenisation at **0 **0 bar,
the mix is pasteurised at *3 *5C for about *5 seconds then cooled
down to 5C and transferred to an ageing tank.
Ageing:
The mix must be aged for at least 4 hours at a
temperature between 2 to 5C with continuous gentle agitation.
Ageing allows time for the stabiliser to take effect and the fat to
crystallise.
Continuous freezing:
To whip a controlled amount of air into the mix;
To freeze the water content in the mix to a
large number of small ice crystals.
Filling in cups, cones and containers;
Extrusion of sticks and stickless
products;
Moulding of bars
Wrapping and packaging