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Ice Cream Manufacturing

The document discusses various methods for manufacturing ice cream products including extrusion, moulding, enrobing, and wrapping techniques. Extrusion methods allow for production of bars, cones, and products like Viennetta using rotating or programmable nozzles. Moulding involves processes like rubber moulding, injection moulding, and cryogenic techniques. Typical production lines are also illustrated showing processes from freezing to packaging.

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Vân Anh Nguyen
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330 views55 pages

Ice Cream Manufacturing

The document discusses various methods for manufacturing ice cream products including extrusion, moulding, enrobing, and wrapping techniques. Extrusion methods allow for production of bars, cones, and products like Viennetta using rotating or programmable nozzles. Moulding involves processes like rubber moulding, injection moulding, and cryogenic techniques. Typical production lines are also illustrated showing processes from freezing to packaging.

Uploaded by

Vân Anh Nguyen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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ICE CREAM

ACADEMY
ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


ICE CREAM
ACADEMY

Soft Extrusion - Cornetto manufacture


Extrusion - various ICE CREAM
ACADEMY
Extrusion ICE CREAM
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Extrusion ICE CREAM
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Extrusion ICE CREAM
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Extrude and Cut ICE CREAM
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ICE CREAM
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Covering Techniques ICE CREAM
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Enrobing (Normally for bars/logs; sticked products are usually dipped) Liquid
Curtain

With any ice cream covering process, it is important to minimise the time that the
ice cream is in the hot liquid, because of product damage and chocolate
contamination.
Co-extrusion ICE CREAM
ACADEMY
ICE CREAM
Extrusion - Viennetta principle ACADEMY

Ice Cream Nozzle


ICE CREAM
Extrusion - Viennetta principle ACADEMY
ICE CREAM
Extrusion - Viennetta ACADEMY
Extrusion with Programmable nozzle ICE CREAM
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ICE CREAM
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Extrusion with rotating nozzle ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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Typical Ice Cream production line ICE CREAM
ACADEMY

PRODUCT
FREEZER ASSEMBLY

Air -6ºC -5ºC


Mix
+4 deg C
Cones
Sticks Nuts
Sauce

~20 minutes
CASE CHOCOLATE
PACKING WRAPPING ENROBING/DIPPING

-20ºC
ICE CREAM
Sticks ACADEMY

Dip Flow
Station Wrapper

Case
Freezer
Packing
Water Ice mix

Ice Cream mix

Palletising
Typical Water Ice production line
Moulded Products ICE CREAM
ACADEMY
ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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Rubber Moulding ICE CREAM
ACADEMY
ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
ACADEMY
ICE CREAM
ACADEMY
Injection Moulding ICE CREAM
ACADEMY
ICE CREAM
ACADEMY
COLD ROLLERS ICE CREAM
ACADEMY

High Speeds, Novel Product Formats


- Cryogenic cooling
- Forging with zero adhesion
ICE CREAM

COLD ROLLERS ACADEMY

- Complete filling of cavities


- Good surface finish
- Product halves “Stick together”
- Good product release below -80c
- Ice cream temperature important
ICE CREAM
ACADEMY

cold rollers plate & chain


round products square products
small & many large & few
visible join line no join line
weight ±1% weight ±5%
volume ±0% volume ±5%
sauce ripple sauce ripple
soft & hard inclusions soft inclusions bulk only
centre inclusion surface decoration
dipped/enrobed dipped/enrobed
Cold Rollers samples 2001 ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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Flow Wrapping principle


ICE CREAM
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ICE CREAM
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ICE CREAM
Vertical Extrusion (Extrude and cut) ACADEMY

Horizontal extrusion (Extrude and cut)


Cold extrusion
Moulding
Injection Moulding
Rubber Moulding
Slush fill
Liquid fill
Cryogenic dip
Cryogenic stamping

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