The production process for Lazza ice creams involves 1) mixing water, sugar, SMP and stabilizers in tanks, 2) pasteurizing the mix at 75C then rapidly cooling to -4C to kill bacteria, 3) homogenizing and aging the mix for up to 8 hours in a vat where it cools to 5C, 4) passing the mix through a continuous freezer where air is pumped in to give the mix its structure at 5C, 5) packing the ice cream into cones, cups, balls and family packs, and 6) moving the packed ice cream to a cold room at -18C to -24C to prevent bacteria growth and harden the ice cream before 7) quality checking

1. PRODUCTION PROCESS
LAZZA ICECREAMS

3. 1. Mixing of water,sugar,SMP,stabilizers in
mixing tanks.

4. • Pasteurization .Heats the mix up to 75 C and
suddenly cool it to -4 C.Done to kill all the
bacteria's in the mix.

5. • Homogenization

6. • Store the mix in a ageing vat up to 8 hrs to
gain the structure .when it reaches the ageing
vat it will be 16 C and it comes to 5 C.

7. • Passes the mix through Cf(continuous
freezer).Air is being pumped to the mix at this
stage and it gains it s structure.Temp will be 5
C.

8. • Further packings are done i.e.
sipup,cone,ball,family packs etc..

9. • Move to cold room where the temp is -18 C to
-24c.Its done to ensure there is no growth of
bacteria's and to harden the ice cream

10. 8. Quality check-Random sampling.
9. Dispatch and Distribution