Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

Bambang Campus
Bambang, Nueva Vizcaya

COLLEGE OF ENGINEERING
BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING

MANUFACTURING AND INDUSTRIAL PROCESSES WITH PLANT VISIT

PROCESS IN THE PRODUCTION OF OREO FLAVORED ICE CREAM

SUBMITTED BY:
LIWAN Jr, MARIANO B.
MAPILI, CHELO MAE L.
MARIANO, STEVEN A.
MENDOZA, JULIE ANN
ORTONIO, ZARELLE A.
PASCUAL, CIELO DENISE M.
PUA, JEREMIAH JOB S.
RAMOS, JIM KYLE L.
RAMOS, MARC ANGELO
RESPICIO, SENEKA HENNA M.
SADANG, ROFEL
SANTOS, JERCHO A.
SARMAC, ALMA GAY C.
SIMONGO, ARJIEVIK
TABALDO, ELLAINA JOY D.
TABAYOYONG, BOJOE F.
TUMANENG, HANNAH MAE U.

SUBMITTED TO:

ENGR. SIMPHER R. GUYONG

ASSISTANT PROFESSOR IV

DATE DUE: APRIL 11, 2024

DATE SUBMITTED: APRIL 11, 2024

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

TABLE OF CONTENTS

I. INTRODUCTION ...……………………………………………………………...Page 3
II. OBJECTIVES ...…………………………………………………………………..Page
4
III. TOOLS, MATERIALS, AND EQUIPMENT NEEDED ...……………………….Page
4
IV. PROCEDURE …………………………………………………………………….Page
7
V. DATA & RESULTS / EVALUATION …………………………………………….Page
8
VI. DOCUMENTATION ……………………………………………………………..Page 9
VII. CONCLUSION ………………………………………………………………….Page
11
VIII. RECOMMENDATION ………………………………………………………….Page
11
IX. REFERENCES ………………………………………………………………….Page 12

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

I. INTRODUCTION
Ice cream, a beloved frozen dessert enjoyed worldwide, is a delectable concoction cherished
for its creamy texture and diverse flavors. Defined simply as a sweetened frozen treat typically
made from dairy products such as milk or cream, sugar, and flavorings, ice cream holds a
significant place in culinary traditions across cultures.

The production of ice cream involves both traditional methods rooted in history and modern
techniques facilitated by technological advancements. Traditional methods often entail the
manual churning of a mixture of cream, sugar, and flavorings in a container surrounded by ice
and salt. This process, although labor-intensive, was a fundamental technique for creating ice
cream before the advent of modern refrigeration.

The history of ice cream traces back to ancient civilizations. Records suggest that as early as
the 5th century BC, ancient Greeks enjoyed a dessert resembling ice cream, made from snow,
honey, and fruit. Similarly, ancient Persians are believed to have chilled fruit syrups with snow or
ice. These desserts were widely believed to be consumed only by the aristocrats. However, it
wasn't until the Middle Ages that the precursor to modern ice cream began to emerge in Europe,
where recipes for frozen desserts made from milk, cream, and fruit were documented.

The evolution of ice cream as we know it today gained momentum with the discovery of
churning, a process that involved stirring or agitating a mixture to incorporate air and prevent
crystallization. The technique of churning with ice and salt, pioneered in the 17th century,
revolutionized ice cream production, enabling smoother and creamier textures.

During the Spanish Colonial Era, ice cream, or helado as it was known, made its way to the
Philippines. However, due to the scarcity of dairy products in the tropical climate, local
ingredients were often substituted. Coconut milk and native fruits like mango and ube became
common additions, giving Filipino ice cream its unique and vibrant flavors.

The industrial revolution and the subsequent advancements in refrigeration technology

further propelled the evolution of ice cream production. The invention of the ice cream machine
in the 19th century automated the churning process, streamlining production and enhancing

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

consistency. Modern refrigeration systems enabled the mass production and distribution of ice
cream, making it readily available to consumers worldwide.

Today, ice cream remains a ubiquitous indulgence, with an annual global consumption
reaching staggering figures. According to recent statistics, the average global consumption of ice
cream exceeds billions of liters annually, underscoring its enduring popularity as a timeless treat
enjoyed by people of all ages across continents.

II. OBJECTIVES

At the end of the 8-hour laboratory work, the students must be able to:

1. Familiarize the process in ice cream making

2. Understand the importance of each process in ice cream making
3. Identify the different tools and equipment used in the process
4. Apply the scientific principle in acquiring the required temperature in making ice
cream
5. Adapt safety practices during the process
6. Evaluate the product output

III. TOOLS, MATERIALS, AND EQUIPMENT NEEDED

1. HAND MIXER

- A hand mixer is an electric handheld mixing tool

with two removable metal beaters and variable
speeds. Some models also have additional
accessories, such as a whisk. It's used for mixing,
blending, whipping, and beating a variety of foods.
Convenient and portable, the compact design
ensures that there's a spot in your cupboard to
store it when not in use.

2. MIXING BOWL

- A mixing bowl is a versatile kitchen utensil designed

for preparing and mixing various ingredients. It is
typically a rounded, wide-mouthed container with
sloped sides that facilitate efficient stirring and
mixing. It is used to mix the ingredients of ice cream.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

3. STAINLESS CYLINDER

- Stainless steel cylinder is used to cool the ice cream

mixture.

4. LOAF PAN & SILICON SPATULA

-it is used to mix extra ingredients

5. STAINLESS COOKWARE

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

INGREDIENTS

 3 cup evaporada
 3 cup coconut milk
 1 cup condensed milk
 4 tablespoon cassava starch
 ½ cup white sugar
 2 tablespoon vanilla
 1 pack oreo
 salt

1. CASSAVA STARCH 2. EVAPORATED MILK 3. VANILLA EXTRACT

4. COCONUT MILK 5. CONDENSED MILK 6. WHITE SUGAR

7.
OREO

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

IV. PROCEDURE

1. Prepare and measure all the ingredients.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

2. Combine all wet and dry ingredients then mixed it.

3. In
a

pan, simmer the mixture for 3-5 minutes or until desired thickness of mixture is achieved
and then add 4 packs of crushed oreo in the mixture.

4. Let it cool and then refrigerate or do the traditional way.

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

V. DATA, RESULTS / EVALUATION

VI. DOCUMENTATIONS

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

VII. CONCLUSION

In conclusion, the laboratory activity proved as a great learning experience in the production
of traditional Filipino ice cream. Throughout the 8-hour duration, students not only became
familiar with the intricate process of ice cream making but also gained a comprehensive
understanding of its underlying importance, especially with the ingenious way the salted ice was
used to cool the mixture. Through hands-on experience, they successfully identified various tools
and equipment essential for the process, demonstrating a practical application of their theoretical
knowledge. The students learned that churning or the process of continuously mixing is a vital
process in the production ice cream as it prevents the mixture from crystallizing and promotes an
aerated texture. Moreover, the integration of scientific principles enabled them to manipulate
temperatures effectively, ensuring optimal ice cream consistency. Importantly, safety practices
were diligently adhered to in the kitchen which fostered a culture of responsibility and caution in
the laboratory environment. Finally, the evaluation of the final product allowed students to
critically assess their efforts in the laboratory activity and gave them an opportunity to reflect on
what could have been done to improve the recipe, facilitating a deeper comprehension of the
entire process. Overall, this laboratory activity proved instrumental in equipping students with
invaluable skills and knowledge essential for future endeavors in food science and
experimentation.

VIII. RECOMMENDATIONS

 Our recommendation will initiate the ice cream-making process with cold ingredients, a
crucial yet often overlooked step by a learner. This practice greatly influences both the

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 Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY
Bambang Campus
Bambang, Nueva Vizcaya

freezing process and the eventual texture of the ice cream, marking a significant
difference in the final product.
 We highlight the critical advice on regulating sweetness levels and incorporating lemon
or lime to counterbalance flavors, enhancing how such adjustments can marked alter the
ice cream's taste and texture.
 Furthermore, the suggestion to add a pinch of salt, a technique frequently utilized by
professionals, can significantly elevate the quality of making ice cream. This method is
key to achieving an optimal balance that results in a delightful flavor profile.
 In conclusion, the importance of tasting the base before freezing is emphasized as an
essential step, ensuring the result aligns with the maker's expectations. This
comprehensive analysis indicates a profound understanding of ice cream productions.

IX. REFERENCES
 https://youtu.be/KRIIRqrQ2Qc

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