The document discusses the art of finding happiness in everyday items, specifically focusing on Walls ice cream, which is a frozen blend of cream, air, and flavorings. It outlines the manufacturing process, ingredients, and the challenges faced, including high costs and health implications. Suggestions are made to reduce the fat and sugar content for better health outcomes and to reconsider pricing strategies.

1. “ THE ART OF BEING HAP PY
LIES IN THE POWER OF
EXTRACTING HAPPINESS
FROM COMMON THINGS.
LIKE ICE-CREAM!"

2. MANUFACTURING OF
WALLS ICECREAM

3. What is Ice Cream?
Ice cream is a frozen blend of a sweetened cream
mixture and air, with added flavorings.

4. Flavours of walls icecream
1. Cookies
2. Chocolate
3. Vanila
4. Chocolate chip
5. Fanta
6. Strawberry
7. Rock road
8. Pista

5. PRODUCTS OF WALLS ICECREAM

6. Ingredients Use In Walls Icecream
 Milk fat provides creaminess and richness to ice
cream . (Sources of milk fat include milk, cream, and
butter).
 solids component of ice cream .( Sources o include
milk, cream, condensed milk, evaporated milk, dry
milk)
 Sweeteners are used to provide the characteristic
sweetness of ice cream.( Sweeteners used include
sugar (sucrose) and corn syrups.)

7.  Stabilizers are proteins or carbohydrates used in ice
cream.
 Emulsifiers .(Emulsifiers used in ice cream include
egg yolks and proteins
 flavorings are used in ice cream. Flavorings include
natural and artificial flavors, fruit, nuts.

8. Manufacturing Process of Walls Icecream
 A general outline of the steps required for making ice
cream
Processing Steps :
 Blend Ingredients
 Pasteurize Mix
 Homogenize
 Age Mix
 Add Liquid Flavors and Colors
 Freeze
 Add Fruits, Nuts, and Bulky Flavorings
 Package

9. 1. Blend the Ice Cream Mixture
 The milk fat source, stabilizers and emulsifiers are
blended to ensure complete mixing of liquid and dry
ingredients.

10. 2. Pasteurize Mix
Ice cream mix is pasteurized at 155°F (68.3°C) for 30
minutes or 175°F (79.4C) for 25 sec. The conditions
used to pasteurize ice cream mix are greater than
those used for fluid milk because of increased
viscosity from the higher fat, solids, and sweetener
content, and the addition of egg yolks in custard
products.

11. 3. Homogenize
Ice cream mix is homogenized to decrease the milk
fat to form a better emulsion and contribute to a
smoother, creamier ice cream.

12. 4. Age the Mix
Ice cream mix is aged at 40°F (5°C) for at least 4
hours or overnight. Aging the mix cools it down
before freezing, allows the milk fat to partially
crystallize and the gives the proteins stabilizers time
to hydrate. This improves the whipping properties of
the mix.

13. 5. Add Liquid Flavors and Colors
Liquid flavors and colors may be added to the mix
before freezing. Only ingredients that are liquid can
be added before the freezing, to make sure the mix
flows properly through the freezing equipment.

14. 6. Freeze
The process involves freezing the mix and
incorporating air. Ice cream mix can be frozen in
batch or continuous freezers and the conditions used
will depend on the type of freezer.

15. 7. Add Fruits, Nuts and Bulky Flavorings
 Fruits, swirls, and any bulky type of flavorings (nuts,
candy pieces, etc.)
 These ingredients can not be added before freezing
or they would interfere with the smooth flow of the
mix through the freezer.

16. 8. Package
As desired, depending on the product.

17. Commerical delivery
Ice cream can be purchased in large cartons (vats
and squrounds) from supermarkets and grocery
stores, in smaller quantities from ice cream shops,
convenience stores, and milk bars, and in
individual servings from small carts or vans at
public events.

18. Operating Manager Production
 Production experience include all types of ice cream
products including cones, cups, bulk packs, ice
cream cakes, water ice, molded and stick products,
and extruded products.
 Job responsibilities included handling shifts,
carrying out production plans, budget controls, raw
and packaging, hygiene monitoring, management
safety audits, GMP implementation, and training
workforce.

19.  Responsible for Hygiene practices, material
management, equipment safety, budgeting, staff
training, water consumption management and
development of production.

20. Draw back of process
 A mixture containing high-fat milk or cream,
fructose- or glucose-based sweeteners, usually in the
form of corn syrup, and flavorings such as vanilla or
chocolate. When the mixture freezes, it develops the
rich, creamy consistency of ice cream, a food that can
affect your health.
 Walls icecreame is very costly . Very poor is donot
afford to purchase.
 A half-cup serving of ice cream represents about one
or less of these scoops.

21. Suggestions: of walls Icecream
 As a business student I am suggest that do not use
high quantity of fat ,cream, butter, cronsyrup ,
because due to fat ,butter, the sugar level is high
and so many other problems.
 Quality of product is good but do not use heavy
material. Because.
 Anthor thing that price of icecream is not high

22. “YOU ARE ALWAYS A
STUDENT, NEVER A MASTER
. YOU HAVE KEEP MOVING
FORWORD”