Ice cream is an mix of water, sucrose, corn syrup, milk, fats (butter or vegetable), and other minor ingredients. The ingredients, metered with flow meters or weighed, are mixed in a Soren’s ASA dissolver.
The mix is then transferred into a buffer tank, jacketed for hot water, from which it is pumped continuously to the pasteurization, homogenization and cooling sections. The cooled mix is then pumped to the ageing tanks, jacketed for ice water circulation and equipped with slow agitator. Once the ageing time has been completed, the mix is transferred to Soren’s ice cream freezers for ice cream production.