Ice cream project at home. Pass the equipment for production of ice cream the price. Required raw material base

The Inmarko company was founded in 1993 and over the course of 19 years has grown from a distributor of Novosibirsk refrigeration plants into Russia's largest ice cream producer. In 2008, Inmarko became part of Unilever and became the absolute leader of the ice cream market in Russia in terms of production and sales. According to Unilever, the share of Inmarko in urban Russia (cities with a population of over 10,000 people) in monetary terms in 2011 was 20.7%. At the moment, the company manufactures its products at two factories - in Omsk and Tula.

Factory
for the production of ice cream Unilever

LOCATION

Tula city

OPENING DATE

2011

EMPLOYEES

300 people

TURNOVER group

42 billion rubles (SPARK)

The plant in Tula was built by Unilever in 2011. By the time construction is fully completed in 2014, the Tula complex will be Unilever's largest ice cream facility in Eastern Europe and one of the top five in the world.

Raw materials for ice cream enter the warehouse, which is divided into two parts. In the first, the air temperature is about 20 degrees - packaging and raw materials are stored here, which do not require special storage conditions. In the second compartment, the temperature is only five degrees - it stores fillers, oil, fat and other ingredients that can go bad. Samples of a new batch of raw materials are sent to the laboratory, where they are checked for compliance with the requirements of the specification.

Everything that happens in the production process is recorded by a special computer program. The operator uploads information about the recipe for the corresponding ice cream, and the program automatically doses the ingredients, monitors their movement through the pipes, containers and conveyors of the factory.

Pasteurization and procurement department, where raw materials are stored in tanks: sugar, cocoa, stabilizers, whey. Of these, the ingredients in the required amount enter the general mixer, where they will all be mixed into a mixture.

The ingredients and the ice cream itself move through pipes, the total length of which reaches several hundred meters.

Before entering the maturation tank, the mixture goes through a homogenization stage, where it becomes homogeneous (without lumps), and pasteurization. A mixture is a fluid substance, similar to thick milk. In order for it to freeze, it needs to be whipped in a freezer and saturated with air.

Cone-shaped waffle cones are made in the same way as pancakes are baked. The dough is poured into flat molds that pass through an eight-meter-long oven. Then the resulting pancake is wrapped on a cone, which gives it the shape of a horn.

The principle of making a waffle cup is almost the same, only without the pancake stage. 17-19 grams of dough are immediately poured into the mold. A punch is lowered into it, which distributes the dough according to the shape of the future cup. The workpiece passes through four meters of a gas oven, then the excess edges of the dough are cut off from its surface, and the finished cup is squeezed out onto a moving belt, from which a factory employee picks them up.

The colorful variety of products in stores is the result of many years of struggle between producers for a buyer and for reducing the cost of goods. But in recent years, visitors to retail establishments have less and less confidence in bright labels and are more and more attentive to the quality of the purchased products. Today, products made according to old recipes in compliance with technologies designed for quality, and not for low cost, are in demand. Fans of natural products and ice cream did not ignore, because many Russians remember the taste and texture of ice cream produced in compliance with GOSTs.

With the right approach, making ice cream at home can be a good start for a business, since a quality product is in demand on the market today.

how to make money with ice cream

A hostess who has made ice cream at least once at home knows that this is not a very difficult process. To produce several servings from three liters of milk, you only need a mixer, a steam bath, a freezer and a simple set of products (cream, sugar, eggs and fillers to taste).

Perhaps, it is precisely because of the cheapness of the ingredients included in the composition and the simplicity of the cooking technology that the temptation to start and develop on ice cream is so great.

However, making a batch of ice cream for the family is one thing, and quite another is to establish the sale of a full-fledged home-made product.

Yes, for the sale of surpluses from home cooking, registration with the Federal Tax Service and permission from the sanitary services is not required, but we will try to calculate whether there will be a financial result from a business such as ice cream production at home.

The cost of preparing 10 kg of ice cream will be about 1 thousand rubles. excluding utility bills. The wholesale cost of 1 kg of the finished product is on average about 200 rubles. Accordingly, the entrepreneur's income from wholesale sales will be equal to 2 thousand rubles, and profit - 1 thousand rubles.

Any housewife would have agreed to have a daily income of one thousand rubles. But such a profit is good for additional replenishment of the family budget. Projects with a larger turnover will require completely different conditions for both production and sales.

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Equipment for the production of

Industrial automated production of ice cream is an expensive project. The lion's share of the costs will be the purchase of equipment for the production of ice cream and bringing production facilities in line with the requirements of sanitary standards.

Do not be afraid of complex administrative procedures, today the official registration of a retail business is within the power of any entrepreneur.

Retail and prospects

In order to install a mobile showcase-refrigerator or a vending machine for soft ice cream, it is necessary to coordinate the location of the non-stationary trade object with representatives of the municipal authorities.

Equipment must have a health certificate. Showcases and soft ice cream machines are sold with such books. The cost of one mobile showcase will be from 60 thousand to 300 thousand rubles. An apparatus for making soft ice cream can also cost up to 300 thousand rubles.

The cost of purchasing ingredients is about 1 thousand rubles. per 10 kg of finished product.

A mobile point can sell about 10 kg of ice cream on a hot summer day, and in retail the cost of 100 g of ice cream will be about 50 rubles.

Thus, daily revenue can be up to 5 thousand rubles, and monthly income - 150 thousand rubles. If we subtract the costs of ingredients, wages and small taxes for individual entrepreneurs, then the entrepreneur will have about 50 thousand rubles at his disposal. net income per month.

At this rate, ice cream retail equipment can pay off within five warm months, and in the next season, the entrepreneur can either expand and purchase another mobile display case, or make a net profit from the point already paid off. We also suggest that you familiarize yourself with another interesting and easy-to-implement idea for a business -

At any enterprise (plants, factories), competent air supply, as well as water cooling, which is necessary in any technological process, is of great importance. For these purposes, special systems equipped with fans are used. Various pumps and fans are mini ice cream production equipment for stabilizing the temperature process in production. Special machines control the consumption of electrical energy and absorb the noise effect.

At any trade enterprise that sells food products, scales are used. Modern scales are an automatic device that accurately measures the weight of goods. The device is equipped with a display, as well as a special keyboard, due to which the PND processing equipment determines and displays the necessary information for the seller and the client. Scales can work from the electric network, or be charged from the accumulator (portable option).

In any office or enterprise, with the help of special devices, the optimum air temperature and air exchange are maintained. This is necessary to organize a comfortable workflow.

Freezers for ice cream

Among the varieties of devices, manufacturers use attachments for walk-behind tractors: hoods, air conditioners of various modifications, ventilation shafts with natural and artificial cooling. Ventilation can be exhaust, supply and mechanical.

Important: mini ice cream production equipment price

Also buy equipment for cutting tires, buy a machine for the production of pellets, do-it-yourself refining equipment, mat gymnastic equipment or equipment, do-it-yourself drilling machines, a gas equipment store in Kaluga on Moscow, nougat best equipment in Moscow, equipment for packing dried fruits, repair of energy equipment part 17, bumper making machine.

At enterprises engaged in the production of food products, various machines are used that provide an automated work process. The installed automation can be classified into a copier for a jet lathe according to certain criteria. These are different groups of machines that differ in their functions. All technological operations can be classified according to the principle of the work performed, according to the device and methods of execution.

Enterprises that produce semi-finished products for sale in food supermarkets are equipped with special refrigeration units. Freezers are a manual roll forming machine tr 40, with the help of which finished products are stored for a certain time in warehouses. Ready-made semi-finished products enter the freezers through a special conveyor, which is equipped with a spiral belt.

The production and sale of soft ice cream is a profitable, entertaining process, but at the same time quite laborious. No, it won’t take much power from you, but you still have to regularly monitor many of its components. First of all, we are talking about raw materials for the production of the famous dessert. It must be fresh. And the stocks of ingredients for making soft ice cream must be constantly replenished, since they, naturally, are constantly spent. Of course, a huge share of attention should be paid to the soft ice cream machine itself. The freezer must be flushed regularly. And in the event of a malfunction, it should be immediately taken to the service.

Ice Cream Equipment

But, with all this, in a good situation, equipment for making ice cream, if it is of high quality, should last a large amount of time without causing any special troubles and problems. But raw materials intended for soft ice cream require close attention. So, for example, mixes for soft ice cream. Even if you have been working with the same mix suppliers for a long time, still constantly try to try the dessert yourself. The party may be unsuccessful, or the composition may change.

In this matter, it is better not to expose your business to unnecessary risk. After all, your success depends on the popularity of the product you sell, so try not to let your customers down and sell them only delicious ice cream made from fresh raw materials. There are two types of ice cream mixes: dry and liquid. The advantage of liquid ice cream mixes is their ease of use. No need to bother with the preparation of the most basic raw materials, all that is required is to open a pack of liquid ice cream mix, and pour its contents into the hopper. If you are using, or are going to use a dry mix for making ice cream, then be sure to follow the proportions of the mixture and water. The recipe must be strictly followed, otherwise it can lead to a variety of problems, one of which may be a breakdown of the soft ice cream freezer. A mixture of a certain consistency must be poured into the hopper, without additional food additives and ingredients, such as nuts, fruits, toppings, etc. In general, there should be nothing but a properly prepared mixture in the freezer. By following these simple rules, you can ensure the long life of your ice cream maker. By the way, some mixtures involve the use of not water, but milk for breeding. Such raw materials are most often a low-quality product, because for a normal mixture, enough water is enough to make delicious ice cream. If the recipe includes milk, then most likely the quality of this mixture for making ice cream leaves much to be desired. The same ice cream mixes can be used for soft ice cream machines, batch freezers and even fried ice cream freezers. But at the same time, there are some differences from the first, already considered case, related to the use of mixtures in freezers for soft ice cream.

VARIOUS FLAVORS

So, for example, for hard ice cream, for fried ice cream, the mixture may contain additional components, such as candied fruits, chocolate or coconut chips, jam, fruit pieces and much more. You can add any additives to the ice cream mix and safely use them in the batch freezer or fried ice cream freezer, this will not affect the condition of the ice cream making equipment in any way. But, if you still want to be engaged in the production of soft ice cream, but at the same time you have a desire to decorate it and flavor it with all kinds of flavorings, then this will also be quite realistic. There are even special machines for soft ice cream, which have in their configuration a nozzle with several containers designed for different toppings. So after the soft ice cream is in the cone or glass, you can bring it to the container with the desired topping, and you will get a very tasty and beautiful dessert.

WAFFLE CONES

But, do not forget about such an important ingredient for making both soft and ball ice cream - waffle cones. You also need to carefully monitor the quality of this raw material. Make sure your waffle cones are tasty and crispy, and of course, keep an eye on their expiration date. The differences between waffle cones for ice cream are in their dimensions. For example, a small cone can hold only one scoop of hard ice cream, while a large cone can hold three or even more. It is advisable to purchase waffle cones of different sizes. Toppings are also a popular type of raw material for making any kind of ice cream. They are special sweet sauces, original syrups with different flavors. Toppings will allow you to diversify and decorate the desserts you sell. And plus, toppings can also be used in the preparation of milkshakes. So, here is the main list of the necessary raw materials for making ice cream. As you can see, the list of required ingredients is quite small, but it requires constant attention and quality control. If you are thinking about an ice cream business, then on the pages of our website you can find everything you need. These are the raw materials discussed in this article, and the actual equipment for making ice cream. Milling cutters for soft, hard ice cream of various manufacturers and brands. As well as other related equipment, such as refrigerated display cases, necessary for a point with scoops of ice cream. Call, get up-to-date information on the models you are interested in and professional advice from our specialists. We are waiting for your calls and orders.

MOSCOW STATE UNIVERSITY
APPLIED BIOTECHNOLOGY

ABSTRACT ON BIOTECHNOLOGY

Ice cream production process and equipment for its production

MOSCOW 2006

Introduction	3
Basic technology of ice cream production	5
	7
Filtration of the ice cream mixture	8
Pasteurization of ice cream mixture	9
Homogenization of ice cream mixture	10
Equipment for the maturation of the ice cream mixture	11
Shop for the preparation of ice cream mixture up to 1250 kg/hour. Batch technology	12
Ice cream mixture preparation line up to 5,000 kg/h. Continuous Technology	14
	16
Bibliography	17

INTRODUCTION

Ice cream- a delicacy product with a significant cooling effect, high nutritional, biological and energy value. Thanks to this, as well as excellent taste, it is very popular among the population, especially among children.

The global industrial production of ice cream reaches approximately 11 million tons per year.

The "precursors" of ice cream are fruit juices mixed with snow or ice, natural or sweetened, which were known in ancient times. So, in China, fruit juices were frozen about 3 thousand years ago, and Alexander the Great, during campaigns in Persia and India in the 4th century BC, used fruit juices with snow. The ancient Greek physician Hippocrates wrote about the consumption of frozen fruit juices in the 4th century BC. The same ice cream was prepared in the 1st century AD at the court of the Roman emperor Nero.

In Europe, ice cream in a more modern form became known at the end of the 13th century, when the Venetian traveler Marco Polo brought a recipe for this product from China. At the Italian courts, ice cream was considered one of the most delicious dishes.

Gradually, the secrets of ice cream technology become known in other countries. In 1660, the Italian Francesco Procopio opened an ice cream trade in Paris, and in 1676 an ice cream corporation was already established in this city, numbering 250 entrepreneurs.

Until the middle of the 18th century, ice cream was sold only in the summer, and in 1750 the successor Procopio de Buison began to make ice cream all year round. Soon other ice cream makers followed his example, and dairy products were also used to make ice cream.

The first mention of the sale of ice cream in the United States dates back to 1777, and in 1851 the American J. Fussell organized its wholesale production in Baltimore, and then in other cities.

In Russia, ice cream first appeared on the menu of the royal court. The book "The Newest and Complete Cookbook", published in Moscow in 1791, gives instructions on how to make ice cream from cream, chocolate, lemons, currants, cranberries, raspberries, oranges, egg whites, cherries. In 1845, a merchant Ivan Izler was granted a patent for an ice cream machine. However, the beginning of the industrial production of ice cream in our country is considered to be 1932, when the first ice cream shops were created in Moscow at the city dairy plant and refrigerator No. 2. In 1932, these two enterprises produced 20 tons of ice cream, in 1937 the USSR produced 300 tons of this product, and in 1940 the total output was 82 thousand tons. During the Great Patriotic War, almost no ice cream was produced. Already by 1950. pre-war production was blocked, and in 1989

Equipment for the production of ice cream.

in our country it was produced about 750 thousand tons, or per capita 2.7 kg per year.

Ice cream is produced according to complex technology in specialized factories or in workshops at dairies and cold storage plants, and delivery to the distribution network and sale using dry ice or refrigerated vehicles and counters with mechanical cooling. Such ice cream is called tempered. If necessary, hardened ice cream is stored for several months in refrigerators. Its temperature upon release from the enterprise should be -12 .... -14 ° C, and the optimal temperature for the use of hardened ice cream is minus 9 ° C.

Ice cream- a whipped sweet food product made from milk, dairy and cream products, butter, whey, buttermilk, products with a complex raw material composition, oils, fats and proteins of non-dairy origin with the addition of other ingredients and substances or from water, sugars and / or their substitutes with the addition of other ingredients and substances by freezing.

Under production conditions, hardened ice cream is made. Food service establishments produce soft ice cream, which resembles cream in consistency.

BASIC ICE CREAM PRODUCTION TECHNOLOGY

Preparing the mixture

The preparation of an ice cream mixture generally consists of the steps of preparing an aqueous phase and mixing the fat fraction and solids of the mixture in a flow or batch process. For mixing raw materials in the preparation of mixtures for ice cream, universal heat-exchange tanks, cheese-making baths, long-term pasteurization baths, tanks for heat treatment of milk and other tank equipment are used. Baths equipped with a steam bubbling jacket and a high-quality mixing device can also be used for pasteurization and cooling of the mixture. The water phase of the ice cream mixture - milk and / or water is preheated to a temperature of 40..45 ° C using plate heaters or other available heat exchange equipment. For the production of solids and fats, devices such as dispersers are used. Depending on the productivity of the mixture preparation area, appropriate equipment is used to automate and simplify the process: screw lifts, oil melters, bunkers, etc.

Filtration

After preparation, the mixture is filtered. Typically, two-section capacitive filters are used. The filtration process is fundamentally necessary, because. the subsequent equipment critically perceives the undissolved lumps of dry substances present in the mixture, not to mention burlap and other "results" of the enterprise's production activities.

Pasteurization

Pasteurization of the mixture on a plate pasteurization-cooling unit is carried out at a temperature of 80 ... 85 ° C with a holding time of 50 ... 60 seconds. When pasteurizing in capacitive heat exchangers of periodic action, the following modes are used: 68 ... 72 ° C, exposure 25 ... 30 min; 73-77°С, exposure 15…20 min; 83-87°С, exposure 3…5 min.

Homogenization

Needed to stabilize the emulsion. It is carried out at a temperature close to the temperature of pasteurization. The greater the mass fraction of fat in the mixture, the lower the homogenization pressure. In the production of ice cream, it is recommended to use a two-stage homogenization. Depending on the type of ice cream mixture, the following homogenization modes are used - from 7 to 12.5 MPa for the first stage and 4.5-5.0 MPa for the second stage. The use of the process of homogenization of the ice cream mixture allows to achieve the required degree of overrun and good consistency of the finished product.

Cooling

After homogenization, the mixture is cooled to t 2...60°C. For this purpose, plate pasteurization-cooling units, plate and shell-and-tube coolers, VDP, cream-ripening baths, etc. are used. The mixture is cooled first with running water, then with ice water with t 1 ... WITH.

Storage and maturation

The mixture is sent to tanks or cream-ripening baths, where it is stored at t 4 ... 6 ° C for no more than 24 hours, at t 0 ... 4 ° C for no more than 48 hours. Storage is an obligatory stage of the technological process only for ice cream mixtures prepared using gelatin (stabilizer). Such mixtures must be kept at t not higher than 6 ° C, 4 ... 12 hours.

Freezing the mixture

During freezing, the mixture is whipped (saturated with air), partially frozen. Continuous or intermittent freezers are used. The mixture enters the freezer with t 2…6°C, t of ice cream at the outlet should not exceed -3.5°C, except for ice cream produced using eskimogenerators. The overrun of ice cream is 40..60% depending on the type of ice cream and the freezer used.

Hardening and rehardening of ice cream

After freezing, ice cream is immediately subjected to further freezing (hardening) as soon as possible. Packaged ice cream is hardened in a stream of air at t from -25 to -37°C in special freezers, as well as in metal molds in eskimogenerators. The temperature of ice cream after hardening should not exceed minus 12°C. Additional hardening is carried out in hardening chambers or storage chambers for 24 ... 36 hours. Hardened ice cream is placed in a storage room.

Equipment for the preparation of a mixture of ice cream

Currently, the preparation of an ice cream mixture can be divided into two technologies: batch and mixture preparation in a stream.

Batch technology

Portion technology is widely used in the production of ice cream mixtures at small and medium-sized enterprises, where the line capacity is from 100 to 1250 kg / hour for the finished mixture. The essence of the technology is the preparation of an ice cream mixture from the main components - a liquid phase, dry substances, a fatty phase in capacitive heat exchangers with simultaneous stages of creating a dispersed emulsion and pasteurizing the mixture. To solve this problem, long-term pasteurization baths, universal tanks, modified cheese-making baths, specially designed baths with a steam jacket and an appropriate type of mixer are used.

Usually, for the continuous operation of the entire chain of the ice cream production workshop, a cyclic mixture preparation scheme is used by installing from two to four or more capacitive heat exchangers.

Advantages

Low cost of capacitive equipment;

Non-critical requirements for the qualification of personnel serving the production technology;

High reliability due to low level of automation and simplicity of designs.

Flaws

The practical inexpediency of using batch technology with high requirements for the quality of the finished product;

Production inefficiency with a line capacity of more than 1250 kg/h;

Excessive energy consumption.

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12See all

1. Pain (2)

   Story >> Literature and Russian language

   ... missed again process and sits without money; met his wife, ... typhoid, in refrigerators For transportation ice cream corpses. They will be ... armored aircraft. These equipped hastily on Tsaritsyn ... with a press so that it is suitable Forproduction like crazy...

2. Stalin. Path to power (2)

   Abstract >> History

   … For socialism due to the fact that under capitalism " processproduction... what was in his strength, Forhis preparation. During 1905... For him with great joy. We had dinner together frozen... import of bread and import equipmentFor industry, it is necessary to reduce ...

3. Is the activity of trade unions useful? For functioning of the labor market

   Abstract >> Economics

   …. 4. Let p be the price ice cream(in rubles), q - sales volume ... . The company, acquiring equipment, suggests his exploit for a number of ... means production its value in processproduction; c) amount of money For compensation...

4. Cursed and Killed (1)

   Story >> Literature and Russian language

   ... took out the mugs ice cream milk, melted his in … me no biological process It does not work! … moved to advance equipped in the farm school ... still young Forhis positions people, ... furriers, specialists in production moonshine, smoked bacon ...

5. Accounting Tutorial

   Abstract >> Accounting and audit

   … accounts driven by complexity processproduction, his importance in the economic ... production, including losses associated with damage to semi-finished products during commissioning equipment. For… milk and dairy products (including ice cream based on them...

6. Equipment catering establishments (6)

   Abstract >> Industry, production

   ... tension shaft and device Forhis movement. On the frame is installed ... lines production canned fried fish blocks frozen fish ... Topic 9. EquipmentFor distribution of food and mechanization of trade processes 9.1. EquipmentFor distributing food...

I want more like this...

Ice cream production

Getting high-quality ice cream in the realities of the dairy business is unimaginable without the use of high-tech equipment with program control. Take a closer look at the modular lines for the production of ice cream from the MilkTech company: the rational use of raw materials and energy resources will bring the enterprise to the European level of profitability in the shortest possible time.

The range of complete equipment for the production of ice cream includes devices for the preparation of the technological mixture, tanks for product ripening, permanent ice cream machines, as well as filling and hardening systems for different formats of ice cream production - in cups and cones, on a stick, etc. ice cream varies in the range of 150-300 liters per hour.

Ice cream production line

Industrial technology for making ice cream

The industrial method of obtaining ice cream is a strict sequence of production operations:

• acceptance and primary processing of milk;
• production of a technological mixture and thorough mixing of the components;
• filtration for undissolved sediments;
• pasteurization;
• homogenization;
• cooling and aging of the mass;
• freezing;
• packing;
• hardening and additional hardening of the final product.

Compact plants for the preparation of mixtures are characterized by high functionality, mobility and ease of operation. Pasteurization tanks are equipped with automatic temperature monitoring units with the possibility of collecting and archiving data.

The industrial production of ice cream implies strict adherence to the standards set forth in the technical specifications for each individual variety. Depending on the composition of the technological mixture, there are basic and amateur types of ice cream. The recipes of the main varieties, in particular ice cream, milk and cream ice cream, are developed on the basis of a milk mixture; amateur varieties suggest the presence of a fruit and berry or flavored filler.

freezer

Sets of equipment for the production of mixtures

Technological lines for the production of ice cream of basic and amateur varieties show differences in configuration. The ingredients of the milk mixture enter the mixer in strict order: first - liquid components, then - condensed milk and freeze-dried dairy products. Flavoring and aromatic fillers are added last. Fruit and berry purees are prepared in digesters and crushed on mashers.

The volume of liquids is controlled by dosing pumps, loose ingredients are measured by weight bins. Compliance with the requirements of technical specifications adopted in the production of ice cream of one kind or another is monitored by software.

In order to improve the solubility of dry ingredients, the mixture is heated to +35…+40°C; undissolved residues are removed using cylindrical filters. Mixing of components is carried out in cream-ripening and pasteurization tanks; stabilizing additives are introduced at the pasteurization stage. As a rule, ice cream production lines are equipped with a series of tanks for long-term pasteurization of mixtures.

To prevent settling of fat during freezing, the mixture is pressed in homogenizers at the end of the heat treatment at a temperature close to the pasteurization mode. When using gelatin, additional time is allocated for the maturation of the mixture - from 4 to 12 hours, but not more than a day.

Next, the matured product is transported to the freezer - an installation that combines the functions of whipping and cooling. When beating, crepitation bubbles appear, the diameter of which should not exceed 70 microns. After freezing, ice cream is packaged and subjected to hardening - a specialized procedure for intensive cooling of the mixture from -5 ... -1 ° C at the outlet of the freezer to -18 ° C.

Production equipment

Proper hardening perfects the consistency of the finished product and prevents the formation of massive ice crystals.

The integrated CIP wash system facilitates the maintenance of key components of ice cream production lines and reduces water costs by circulating the wash solution in a closed loop. CIP-washing modules can have manual, automatic and semi-automatic control; the process is visualized on the touch screen in real time. The composition of the solution is controlled using concentration sensors and dosing pumps.

Permanent ice cream makers

For the manufacture of ice cream and other cold desserts in restaurants, bars and cafes, instead of freezers, automatic ice cream makers are used, which do not require prior exposure of the mixtures in the freezer.

The design is formed by two containers: inside the whirl container, a stainless steel ice cream bowl with paddles is built in to evenly distribute the ingredients. A refrigerant is poured into the whorl, which guarantees rapid and deep cooling of the mass during the rotation of the bowl or the container itself.

Continuous ice cream makers are available in two forms: mini models for small mix volumes with a single stick and double sticks with higher capacity.

Complete set of popsicle production lines

Technological lines for the production of popsicle ice cream (briquette on a stick), implemented by MilkTech, are designed to produce from 500 to 5000 commodity units per hour. Depending on the recipes used, it is possible to include automatic icing machines, dispensers and filling machines in the package.

Popsicle filling and packaging equipment is represented by linear and rotary machines of various capacities, capable of working with a wide range of materials. The maximum capacity of the rotary installation reaches 8000 popsicles per hour; when using more advanced linear installations, productivity increases to 75 thousand units per hour.

Request information about equipment

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Rout Vladislav

I really love ice cream and could enjoy it endlessly. When I was younger, I thought: “Why don't adults only eat ice cream? When I grow up, I will eat it for breakfast, lunch and dinner…” Ice cream is the most famous dessert in the world, the most favorite delicacy for any child. I don't know about you, but it makes me feel good all day long! That is why I decided to learn more about ice cream and try to make it at home.

Target:

Making ice cream at home.

To achieve this goal, I set myself the following tasks:

1. Learn the history of ice cream.

2. Collect information about the types of ice cream and about the various recipes for its preparation.

3. Conduct a survey among classmates about the preference for different types of ice cream.

4. Conduct experiments on making ice cream.

5. Make a memo about how to make ice cream at home.

Object of study: ice cream.

Subject of study: ways to make ice cream at home.

Research methods: analysis, questioning, comparison, experiment

Hypothesis: I guess with my mother's help I can make ice cream at home.

Download:

Preview:

Municipal budgetary educational institution "Lyceum No. 20"

City scientific and practical conference of students

"First Steps in Science"

Technology - 1

ICE CREAM MAKING AT HOME

Grade: 3

Educational institution: MBOU Lyceum No. 20

Scientific adviser:

Deeva Tamara Yurievna,

primary school teacher

Mezhdurechensk - 2013

1. Introduction………………………………………………………..3

1. Rationale for the choice of topic
2. Goal of the work
3. Tasks
4. Subject of study
5. Object of study
6. Hypothesis

1. Main part……………………………………………………4

1. Literature study
2. Practical work

1. Conclusion…………………………………………………………7
2. Literature……………………………………………………….8
3. Application ………………………………………………………..9

1. homemade ice cream recipes
2. Interesting Facts
3. student questionnaires
4. computer presentation

Introduction

I really love ice cream and could enjoy it endlessly.When I was younger, I thought: “Why don't adults only eat ice cream? When I grow up, I will eat it for breakfast, lunch and dinner ... "Ice cream -this is the most famous dessert in the whole world, the most favorite delicacy for any child. I don't know about you, but it makes me feel good all day long! That is why I decided to learn more about ice cream and try to make it at home.

Target:

Making ice cream at home.

To achieve this goal, I set myself the following tasks:

1. Learn the history of ice cream.

2. Collect information about the types of ice cream and about the various recipes for its preparation.

3. Conduct a survey among classmates about the preference for different types of ice cream.

4. Conduct experiments on making ice cream.

5. Make a memo about how to make ice cream at home.

Object of study: ice cream.

Subject of study: ways to make ice cream at home.

Research methods:analysis, questioning, comparison, experiment

Hypothesis: I guess with my mother's help I can make ice cream at home.

Literature study

1. The history of ice cream

Ice cream is a chilled (frozen) dessert. It is made from dairy products such as cream, milk, butter with the addition of fillers, flavors and sugars.

Ice cream is a very ancient delicacy. The history of the invention of the most popular dessert goes back to the time of the most ancient civilizations of Asia: China and Mesopotamia. Ice cream was admired by Alexander the Great, Napoleon and George Washington, and several people patented it at once.

It is believed that the history of ice cream goes back over 5,000 years.

Back in 3000 BC in rich houses China desserts were served at the table, vaguely reminiscent of ice cream - rich Chinese enjoyed snow and ice mixed with slices of oranges, lemons and pomegranate seeds. Recipes and storage methods were kept secret and were declassified only in the 11th century BC in the book "Shi-king" - the canonical collection of ancient songs.

Another ancient source describing the use of chilled juices during harvesting is the letters of Solomon, king of Israel. The tradition of eating ice cream was adopted by the ancient Arabs. Recommended ice cream to promote health and the famous ancient doctor Hippocrates.

Ice cream was treatedthe greatest military leader of antiquity, Alexander the Greatduring his campaigns in India and Persia. In his time, they came up with the idea of ​​freezing berries in the snow. Slaves were sent to the mountains for snow, and so that it would not melt, they organized special relay races. By the way, it was his soldiers who came up with the idea of ​​adding wine, honey and milk to water with fruits.

Europeans were introduced to ice cream at the beginning of the 14th century by a famous traveler Marco Polo . The dish was first described in travel journals at the very beginning of the 14th century. The famous traveler, having visited China, fell in love with ice cream so much that upon returning to his homeland - in Italy - immediately shared some recipes for its preparation with domestic chefs.

According to legend, Marco Polo brought back from his trip to the East a recipe for a delicacy, for which not only snow, but also saltpeter was used to cool it. And since then, a dish similar to sherbet has certainly been present on the menu of aristocrats.

It was then that ice cream was at the center of intrigue: the chefs kept the recipe in the strictest confidence, and for the uninitiated, its production was akin to a miracle.

Ice cream is made from milk and cream, which contain natural substances that calm the nervous system and stimulate the body to produce the "hormone of happiness" - serotonin. It improves memory and improves mood.

1. Types of ice cream.

According to the method of production, ice cream is divided into soft and tempered . The temperature of soft ice cream is minus 5 degrees, it is tender and cannot be stored for a long time.

Hardened factory ice cream freezes to minus 20-25 degrees, becomes hard and does not melt for a long time. Such ice cream can be stored from 6 months to a year.

There are four types of ice cream according to the degree of fat content:

1. dairy (no more than 6% fat);
2. creamy (from 8% to 10% fat);
3. ice cream (15%);
4. fruit and berry (practically does not contain fat).

There are more than seven hundred types of ice cream on earth. Today, ice cream is prepared as a side dish for the main course, it comes in crab, cheese, celery, bean, dandelion and even onion flavors.

Practical work

I thought, do my classmates like ice cream as much as I do? And what types, varieties of ice cream do they prefer?

To find out their opinion, I invited the guys to answer the questions of the questionnaire.

1. What ice cream do you prefer?

1. chocolate
2. creamy (plombir)
3. fruit ice
4. pistachio

1. How often do you eat ice cream?

1. only in summer
2. few times a week
3. ready to use every day.

18 of my classmates took part in the survey.

The answer to the first question was as follows:

33% (6 people) love chocolate ice cream

28% (5 people) - like popsicles

22% (4 people) prefer pistachio ice cream

17% (3 people) prefer ice cream

The answers to the second question were:

39% (7 people) - several times a week

33% (6 people) - only in summer

28% (5 people) are ready to eat ice cream at least every day

After analyzing the results of the questionnaire, I can conclude that my classmates are the same ice cream lovers as I am, but their taste preferences turned out to be different. As the saying goes: "there are no comrades for taste and color."

And if most of my classmates, like me, love chocolate ice cream and popsicles, then it was these types of ice cream that my mother and I decided to cook at home.

For cookingchocolate ice creamat home we needed:

1. 3 egg yolks
2. 1 tsp powdered sugar
3. 150 gr. cream
4. 300 gr. milk
5. 200 gr. bitter chocolate

Here are the preparations fruit ice seemed more interesting to me.

Berries in the amount of 500 grams are crushed in a blender, lemon juice is added there in the amount of two teaspoons. A saucepan with water and one hundred grams of sugar is brought to a boil, then the water is cooled and the berry mass is added there. The resulting mixture is poured into molds, cooled, and placed in the freezer to freeze.

Ice cream is ready! And, according to friends, it is no worse than what we buy in stores!

Conclusion: for making ice cream at home, of course, certain conditions are necessary in the form of a set of certain ingredients, and, most importantly, a desire!

Conclusion

As a result of the work done, I can say that my hypothesis was confirmed. If you apply diligence and patience, and even if you bring your mother to help, then ice cream can be prepared at home and even of various types.

Annex 1

Homemade Ice Cream Recipes

For cookingchocolate ice creamat home you need:

1. 3 egg yolks
2. 1 tsp powdered sugar
3. 150 gr. cream
4. 300 gr. milk
5. 200 gr. bitter chocolate

Finely chop or grate the chocolate. Separate the egg whites from the yolks. Proteins to use in another dish. Rub the yolks with a spoon with sugar. Stir in milk and grated chocolate. Pour the mixture into a small saucepan and place it over medium heat. Cook with constant stirring until sugar and chocolate are completely dissolved and until thickened. Put the saucepan in cold water and cool the chocolate mass. In a large bowl, beat cream until stiff. Add cold chocolate paste to the cream and gently mix everything until evenly colored. Put the mass in a bowl with a lid and put in the freezer until completely solidified.

Making fruit ice.

Grind berries in the amount of 500 grams in a blender, add two teaspoons of lemon juice there. Bring a pot of water and one hundred grams of sugar to a boil, then cool the water and add the berry mass. Pour the resulting mixture into molds, cool, and put in the freezer to freeze.

Annex 2

Interesting Facts

1. Ice cream products regularly enter the Guinness Book of Records. For example, the largest ice cream snowman was built in Moscow. His height was about 2 meters, and weight - up to 300 kilograms. He personified the power of Russia (the colors of the national flag) and was made of cream, blueberry and strawberry ice cream.

1. More than in Venezuela, nowhere on the planet will you be offered such a variety of ice cream? Cafe "Coromoto" offers its visitors 709 varieties of ice cream.
2. New York restaurant Serendipity has begun serving a special "not for everyone" dish - ice cream at a cost of $25,000 per serving. The menu of the New York restaurant Serendipity contains the most expensive ice cream in the world.