Reception and storage of raw materials

Raw materials are stored in tanks, silos, drums or bags depending on their physical form. Arrangements for reception depend on the capacity of the plant.

Dry products used in comparatively small quantities, such as whey powder, stabilisers and emulsifiers, cocoa powder, etc., are usually delivered in bags. Sugar and milk powder can be delivered in containers and blown to storage silos by compressed air. Bulk materials such as sugar and milk powder may also be delivered in bags that are emptied by special machines.

Liquid products such as milk, cream, condensed milk, liquid glucose and vegetable fats are delivered by tankers. Milk products are chilled to about 5C before storage, while sweetened condensed milk, glucose and vegetable fat must be stored at are relatively high temperature to leave the viscosity low enough for pumping. Milk fat is delivered in the form of anhydrous milk fat (AMF), or in blocks of butter which are melted and pumped to storage tanks where a temperature of 35-40C must be maintained. In the latter case batches for one to two days' production are prepared to avoid oxidation of the milk fat, unless it is stored under an inert gas.

Formulation

The weight or volume of the individual ingredients must be carefully determined before they are mixed. To obtain a well - balanced mix it is essential to calculate the percentage of all ingredients. This process is called formulation.

Homogenisation and pasteurisation

In large-scale production the ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where is preheated to 73 - 75 С

AMF or vegetable fat can be proportioned and blended into the flow in an in-line mixer en route to the hbmogeniser. After homogenisation at 14-20 MPa (140-200 bar), the mix is pasteurised.

In batch production the mix, including a metered quantity of fat, is first pasteurised in the combined mixing and processing tank, typically at 70C with a hold of 30 minutes. The mix is then passed through the homogeniser, cooled to 5 С in a plate heat exchanger and transferred to ageing tank.

In large-scale plants the homogenised mix is returned to the plate heat

exchanger and pasteurised at 83-85C for about 15 seconds. The pasteurised mix in then cooled to 5С and transferred to an ageing tank.

Ageing

The mix must be aged for at least 4 hours at a temperature between 2 and 5С with continuous gentle agitation. Ageing allows time for the stabiliser to take effect and the fat to crystallise.

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