Article | REF: F8012 V1

Ice cream, ice and sorbet -Processes, operations, and equipment

Author: Jean-Luc BOUTONNIER

Publication date: June 10, 2021 | Lire en français

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1. Overview of frozen dessert production methods

A number of approaches have been taken to the production of frozen desserts, using both traditional techniques and innovative technologies that sometimes have difficulty convincing manufacturers of their efficiency. The table 1 gives a non-exhaustive overview of the different approaches, bearing in mind that only those processes recognized and favored by manufacturers are developed.

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Processes and unit operations: mix preparation treatments

Bibliography

(1) - BAKER (T.), SMITH (J.L.) Jr., BRISSON (J.G.) - Carbon dioxide flash-freezing applied to Ice cream production. - Dept. of Mechanical Engineering, publication Massachusetts Institute of Technology, Cambridge (2006).
(2) - WINDHAB (E.J.), WAGNER...

Professional organizations

Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu

Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com

CNGF, Confédération nationale...

Key players in the ice cream sector

Unilever :

World leader, Dutch-British group, with brands such as Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).

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