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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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    5. Product shaping, molding, dipping, coating

    5.1 Transferring ice cream from freezer to mould or pack

    Given the significant differences between the pressure in the freezer and atmospheric pressure, it is imperative to obtain small air bubbles in order to withstand the expansion of the air contained in them during filling or molding, as well as during storage, due to the coalescence process of the air microbubbles. It is therefore strongly recommended to use the shortest line between freezing and filling operations, as the emulsion at this stage is highly sensitive to temperature and shear stress. Consequently, a number of requirements must be met in terms of viscosity, then consistency to form, then stabilize the emulsion overrun

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