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DAIRY MAN ENGINEERING
HEAD OFFICE :COIMBATORE(TAMIL NADU)
REGIONAL OFFICES: AHMEDABAD(GUJRAT),AMRITSAR(PUNJAB)
OVERSEASOFFICES: DHAKA (BANGLADESH)
ICE CREAM PROCESS (mix process section)
1. PASTURIZER VAT (75* to 80*)
2. SS MILK FILTER
3. SS MILK TRANSFER PUMP
4. HOMOGENIZER -200 KG /CM2
5. PLATE HEAT EXCHNAGER ( 85* C TO 15* DEGREE C )
6. COOLING TOWER & WATER TRANSFER MOTOR
7. AGEING VAT (15* C TO 4 * C ) FOR Minimum 6 HRS
ICE CREAM PROCESS (mix process section)
8. Flavour tank with specific colours & flavours
9. Continuous Freezer for making Ice cream -5 deg C
10. -5 Deg C to instantly Deep freezing -18* deg C and below
11. Packing with Specified box / cups/ cones and many more
12. Storage in cold room -18*deg below
13. Market ( dealer/ distributor)
ICE CREAM PROCESS – RAW MATERIALS
1. MILK
2. SKIMMED MILK POWDER
3. STABLIZER
4. CREAM / BUTTER
5. SUGAR
6. LIQUID GLUCOSE
THIS RAWMATERIALS HEAT UPTO 75*C to 80*C – AFTER THROUGH FILTER & MILK
TRANFER MOTOR GOING TO HOMOGENIZER PROCESS FOR 200KG/CM2
ICE CREAM PROCESS – RAW MATERIALS
AFTER HOMOGENIZATION PROCESS – PLATE HEAT EXCHNAGER WHERE THE MIX OF MILK& WATER
(CHILL& WARM) WATER TRAVEL TO REDUCE THE TEMPERATURE 85*C TO 32*C DEGREE BY COOLING
TOWER
BY USING ICE BANK TANK(IBT) 85*C TO 15*C (OPTIONAL)
AFTER THAT AGEING VAT ( MIN 6HRS) – PRODUCTION FOR ICE CREAM WITH CF
FLAVOUR TANK WITH BASIC MIX & SPECIFIED COLOR WITH FLAVOURS FOR MAKING ICE CREAM
-5*C DEG
ICE CREAM PROCESS- RAW MATERIALS- protein value
MILK FAT: >10% - 16%
MILK SOLIDS -NOT-FAT(SNF): 9%-12%
SUCROSE: 10% - 14%
CORN SYRUP SOLIDS: 4% - 5%
STABILIZER: 0% - 0.4%
WATER: 55% - 64%
THE SNF CONTAINS ON AVERAGE DRY WT 38% , PROTEIN 54%, LACTOSE& 8% ASH (INCLUDING
1.38% CA, 1.07%P, 1.22%K, 0.7%Na)
Ice cream process
Ice cream process
Ice cream process

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Ice cream process

  • 1. DAIRY MAN ENGINEERING HEAD OFFICE :COIMBATORE(TAMIL NADU) REGIONAL OFFICES: AHMEDABAD(GUJRAT),AMRITSAR(PUNJAB) OVERSEASOFFICES: DHAKA (BANGLADESH)
  • 2. ICE CREAM PROCESS (mix process section) 1. PASTURIZER VAT (75* to 80*) 2. SS MILK FILTER 3. SS MILK TRANSFER PUMP 4. HOMOGENIZER -200 KG /CM2 5. PLATE HEAT EXCHNAGER ( 85* C TO 15* DEGREE C ) 6. COOLING TOWER & WATER TRANSFER MOTOR 7. AGEING VAT (15* C TO 4 * C ) FOR Minimum 6 HRS
  • 3. ICE CREAM PROCESS (mix process section) 8. Flavour tank with specific colours & flavours 9. Continuous Freezer for making Ice cream -5 deg C 10. -5 Deg C to instantly Deep freezing -18* deg C and below 11. Packing with Specified box / cups/ cones and many more 12. Storage in cold room -18*deg below 13. Market ( dealer/ distributor)
  • 4. ICE CREAM PROCESS – RAW MATERIALS 1. MILK 2. SKIMMED MILK POWDER 3. STABLIZER 4. CREAM / BUTTER 5. SUGAR 6. LIQUID GLUCOSE THIS RAWMATERIALS HEAT UPTO 75*C to 80*C – AFTER THROUGH FILTER & MILK TRANFER MOTOR GOING TO HOMOGENIZER PROCESS FOR 200KG/CM2
  • 5. ICE CREAM PROCESS – RAW MATERIALS AFTER HOMOGENIZATION PROCESS – PLATE HEAT EXCHNAGER WHERE THE MIX OF MILK& WATER (CHILL& WARM) WATER TRAVEL TO REDUCE THE TEMPERATURE 85*C TO 32*C DEGREE BY COOLING TOWER BY USING ICE BANK TANK(IBT) 85*C TO 15*C (OPTIONAL) AFTER THAT AGEING VAT ( MIN 6HRS) – PRODUCTION FOR ICE CREAM WITH CF FLAVOUR TANK WITH BASIC MIX & SPECIFIED COLOR WITH FLAVOURS FOR MAKING ICE CREAM -5*C DEG
  • 6. ICE CREAM PROCESS- RAW MATERIALS- protein value MILK FAT: >10% - 16% MILK SOLIDS -NOT-FAT(SNF): 9%-12% SUCROSE: 10% - 14% CORN SYRUP SOLIDS: 4% - 5% STABILIZER: 0% - 0.4% WATER: 55% - 64% THE SNF CONTAINS ON AVERAGE DRY WT 38% , PROTEIN 54%, LACTOSE& 8% ASH (INCLUDING 1.38% CA, 1.07%P, 1.22%K, 0.7%Na)