ICE CREAM

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Soft Extrusion - Cornetto manufacture

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Soft Extrusion - Cornetto manufacture

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Soft Extrusion - Cornetto manufacture

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Soft Extrusion - Cornetto manufacture

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Soft Extrusion - Cornetto manufacture

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Soft Extrusion - Cornetto manufacture

Extrusion - various ICE CREAM
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Extrusion ICE CREAM
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Extrusion ICE CREAM
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Extrusion ICE CREAM
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Extrude and Cut ICE CREAM
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ICE CREAM
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 Covering Techniques ICE CREAM
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Enrobing (Normally for bars/logs; sticked products are usually dipped) Liquid
Curtain

With any ice cream covering process, it is important to minimise the time that the
ice cream is in the hot liquid, because of product damage and chocolate
contamination.
Co-extrusion ICE CREAM
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 ICE CREAM
Extrusion - Viennetta principle ACADEMY

Ice Cream Nozzle

 ICE CREAM
Extrusion - Viennetta principle ACADEMY
 ICE CREAM
Extrusion - Viennetta ACADEMY
Extrusion with Programmable nozzle ICE CREAM
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ICE CREAM
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Extrusion with rotating nozzle ICE CREAM
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Typical Ice Cream production line ICE CREAM
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PRODUCT
FREEZER ASSEMBLY

Air -6ºC -5ºC

Mix
+4 deg C
Cones
Sticks Nuts
Sauce

~20 minutes
CASE CHOCOLATE
PACKING WRAPPING ENROBING/DIPPING

-20ºC
 ICE CREAM
Sticks ACADEMY

Dip Flow
Station Wrapper

Case
Freezer
Packing
Water Ice mix

Ice Cream mix

Palletising
Typical Water Ice production line
Moulded Products ICE CREAM
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ICE CREAM
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Rubber Moulding ICE CREAM
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ICE CREAM
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ICE CREAM
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ICE CREAM
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Injection Moulding ICE CREAM
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ICE CREAM
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 COLD ROLLERS ICE CREAM
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High Speeds, Novel Product Formats

- Cryogenic cooling
- Forging with zero adhesion
 ICE CREAM

COLD ROLLERS ACADEMY

- Complete filling of cavities

- Good surface finish
- Product halves “Stick together”
- Good product release below -80c
- Ice cream temperature important
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cold rollers plate & chain

round products square products
small & many large & few
visible join line no join line
weight ±1% weight ±5%
volume ±0% volume ±5%
sauce ripple sauce ripple
soft & hard inclusions soft inclusions bulk only
centre inclusion surface decoration
dipped/enrobed dipped/enrobed
Cold Rollers samples 2001 ICE CREAM
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ICE CREAM
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Flow Wrapping principle

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 ICE CREAM
Vertical Extrusion (Extrude and cut) ACADEMY

Horizontal extrusion (Extrude and cut)

Cold extrusion
Moulding
Injection Moulding
Rubber Moulding
Slush fill
Liquid fill
Cryogenic dip
Cryogenic stamping