- Milk flows to the pasteurizer from the raw milk tank and is heated to a temperature of 50°C/122°F.
- The milk is transferred to the mixer. At this point, cream and flavors can be added.
- The mixture is pasteurized again at 85°C/185°F, and then sits for 20 seconds.
- It is cooled to 4°C/39°F and moved to the freezing and airing vat.
- The ice cream is packaged.
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