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Ice Cream

Ice Cream


  • 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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