• to whip a controlled amount of air into the mix;
• to freeze the water content in the mix to large number of small ice crystals.
The mix is pumped into a cylinder refrigerated by an ammonia jacket. The freezing process is very rapid; this is very important for the formation of small ice crystals. The layer of frozen mix on the cylinder wall is continuously scraped off by a rotating knife-equipped mutator inside the cylinder.
From the ageing tanks the mix is passed to the continuous freezer, where air is whipped in while it is frozen to between -3C and -6C depending on the ice cream product. Increase in the volume by the incorporation of air in ice cream mix is called "overrun" and is normally 80-100%, i.e. 0.8 to 1 liter of air per litre of mix . The ice cream leaving the continuos freezer has a texture similar to soft ice, and some 40% of the water content is frozen. It can therefore be pumped to the next stage in the process, which is either packing, extrusion or moulding.
Fruit ripple and dry ingredients like pieces of fruit, nuts or chocolate can be added to the ice cream immediately after the continuous freezer. This is done by connecting a ripple pump or an ingredient feeder unit to the ice cream line.
Packing , extrusion and moulding
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