Mix preparation

Making Ice-cream commercially involves a variety of operations. All the ingredients such as fresh or powdered milk, water, vegetable or animal fats, sugar, stabilizers and emulsifiers are first combined to form the liquid mix. This mix is pasteurized to destroy bacteria and then homogenized to crush and reduce the fat molecules to obtain an excellent ice cream structure. Colors and flavors are added to the liquid mix, after which it is frozen into ice-cream in a continuous freezer. These steps govern the ice-cream quality and its shelf life.

MEC offers complete mix plant for producing industrial volumes of premium pasteurized ice cream mix. The mix is heated to a pre-pasteurization temperature in the vessels before being pasteurized, homogenized and then cooled in the heat-exchanger section of the plant, which finally chills the mix to ready for transfer to the aging tank.

Capacity: 500-10000 L/H (Actual outlet capacities will depend upon mix formulation and production conditions.)