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Typical Ice Cream manufacturing process

1. Design ice cream product, recipe and prepare HACCP plan / method statement
2. Purchase ingredients (including milk) and packaging through approved supplier system to meet the requirements of specifications
3. Receive ingredients and packaging and ensure ingredients meet raw material specification
4. Store ingredients and packaging and ensure ingredients stored correctly as per specification
5. Measure ingredients and correct quantity of ingredient added in correct rotation
6. Add to Mix tank and ensure a uniform distribution of all the ingredients for subsequent efficient treatment Proteins and stabilising agents begin to hydrate
7. Filter Removes foreign matter and clumped ingredients
8. Pasteurisation
9. Homogenisation
10. Cool rapidly to reduce temperature after heat treatment to below 4°C
11. Pump to the ageing vat average minimum ageing
12. Add colour and flavour
13. Freeze rapidly (whilst whisking in air) to below 0°C (-6 or colder)
14. Pack and further rapid freeze to form small ice crystals in the product
16. Store in freezer ideally below -25c
17. During distribution maintain finished product -18oC or colder.