How to make ice cream
Mixing of the components according to the formulation used.
Pasteurization of the mass for purification from microorganisms: it is heated to a temperature of + 85-90 ° C for one minute.
Homogenization of the mixture: careful grinding of fat balls.
Cooling.
Freezing: the pasteurized and homogenized mass is whipped, saturated with air, in special freezer units, and then partially frozen at a temperature of –3–5 ° C.
Packing and hardening: ice cream is frozen in an air stream at a temperature of – 35–45 ° C.
Glazing: if necessary, the ice cream is glazed in melted glaze.
Packaging and labeling: the finished dessert is packaged, labeled and sent to retail outlets.
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