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Techgen is the leaders in Machinery Supplier & installation

BATCH PASTEURIZER FOR ICE-CREAM PRODUCTION PLANT

Reasonable layout, compact structure, Advanced and flexible process design.

ICE- CANDY MAKING MACHINE

Working with the world-leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia

ICE-CREAM PRODUCTION

Techgen is the leaders in Machinery Supplier, installation and after sales service

ICE-CREAM PRODUCTION  PLANT MACHINERY

ICE-CREAM PRODUCTION PLANT MACHINERY.

Techgen Engineering Ltd, supply full set of turnkey project for production line ice cream products, including the complete line design, engineering management, civil engineering of Factory and the foundation building, supplying, installation of all the equipments, the supplying and installation of compressed air, water and power system and etc. Read More

Working with the world-leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia

aging tank

continuous ice-cream freezer

fruit feeder machine

rippale machine

batch pasteurizer

cup-cone filling machine

homoginizer

wrapping machine

chilling system

extrusion lines

ice-candy making machine

ice-cream

The Process of Ice-Cream Production Plant

Ice-Cream Production Line

Reception and storage of raw materials: Dry products used in comparatively small quantities, such as whey powder, stabilizers, and emulsifiers, cocoa powder, etc., are usually delivered in bags. Sugar and milk powder can be delivered in containers. Liquid products such as milk, cream, condensed milk, liquid glucose, and vegetable fats are delivered by tankers.

Formulation: 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 73 – 75oC for homogenisation at 140 – 200 bar, the mix is pasteurized at 83 – 85oC for about 15 seconds then cooled down to 5oC and transferred to an aging tank.

Ageing:

The mix must be aged for at least 4 hours at a temperature between 2 to 5oC 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

● Hardening and cold storage/li>

 

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ice cream production line.

Biscuit production line: We are a supplier and installer of the biscuit production line. If you are interested in this type of biscuit making plant, don’t hesitate to contact us!

       working with a leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia.

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