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LINES FOR CREAMS AND ICE-CREAM MIX

LINES FOR CREAMS AND ICE-CREAM MIX

These are products made up of water mixtures and powdered components such as milk powder, cocoa, sugar, fat, etc.

  • The puddings are normally flavored with chocolate, vanilla or other flavors and can have different solids and consistency levels. The packaging is carried out cold at around 25-40 ° C.
  • The gels are jellies, panna cotta, crème caramel, etc. They are normally hot packaged around 50-60 ° C on a whole structure and the final cooling takes place in the jar.
  • The mousses have an outlet temperature of about 8 ° C and feed an aeration system to reach about 80% more volume (overrun) by adding air.

Mixing - The first phase of the process involves mixing the soluble powder ingredients such as skimmed milk powder, sugar with water. The mixing phase normally takes place at a temperature of 50-55 ° C and can be managed completely automatically. The automated solution proposed and developed by Sordi mainly favors the aspects of reducing the preparation time of the mixture (solution with in-line mixing) and accuracy / safety of the preparation of the recipes.

Heat treatment - After mixing, the product is sent, after filtration, to the pasteurization or sterilization heat treatment.The plants must be complete with CIP systems for chemical cleaning and sanitization of the lines.

 

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