This business best registered as to work freely with large suppliers and buyers. Code OKVED - 10.52- “Ice cream production.” Next comes the choice of taxation system and registration with the Pension Fund.

You need to obtain permits from the SES and Rospotrebnadzor. To do this, you need to organize work in accordance with GOST 31457-2012(“Ice cream milk, cream and ice cream”), arrange the premises in accordance with the requirements SanPiN 2.3.4.551-96, provide contracts with sanitary and utility services (disinfection, garbage removal, etc.) A fire safety system must be installed at the plant.

Registration and permits require an investment of $1000-1100.

Corporate identity development

You should start with Rospatent and the development of a corporate identity. This is the product name and packaging design by which your product will be recognized. The designer's work and registration of the mark cost at least $900.

Room

The factory occupies an area of ​​about 200 square meters, including all premises (production, utility and household premises, warehouse). Mandatory requirements:

• Ceiling height 3.5 meters;
• Electrical network 380V;
• Water supply and sewerage;
• Availability of access for transport.

You need to pay approximately 1500-1600 dollars per month for rent. Repairs will cost another $1,000.

Ice cream production technology

There are several manufacturing methods, but the future product in any case goes through a number of mandatory operations.

How it's done?

The technological process includes the following stages:

1. The raw material mass is mixed and filtered;
2. The mixture then undergoes pasteurization and homogenization;
3. After this, it is cooled and sent for storage and “ripening”;
4. The most important process is freezing. The mixture takes on a creamy appearance, cools, becomes saturated with air and increases in volume;
5. After freezing, the ice cream is infused with flavoring additives (chocolate, nuts, jams, etc.);
6. Packing. The almost finished product is dosed (for example, into cups, waffle cones);
7. Hardening. This is short-term freezing in a hardening chamber with a low temperature: -25...-37 degrees. Advanced lines can simultaneously carry out packaging and hardening by combining the work of a conveyor, eskimo generator and extrusion equipment in one stage.
8. Packing in corrugated boxes or cardboard boxes. After packaging, the goods are stored in refrigerators, ensuring a temperature of -20 degrees.

Common technologies

Most often, the ice cream production line uses batch or continuous method. Portion-based is suitable for small volumes of products, but is inferior in efficiency and rational use of equipment, as well as in the quality of the finished product.

Continuous allows you to produce from 1250 kg of mixture per hour, requires qualified personnel, and is economical in energy consumption. Automated lines are used to eliminate errors and make the product of higher quality.

Ice cream production equipment

Focusing on small volumes (300-400 kg of product per shift), the plant needs to be equipped with:

• Component mixer (about 5 thousand dollars);
• Filter ($350-400);
• Oil melter ($3000);
• Homogenizer and pasteurizer (total cost approximately $7600-7800);
• A container where the final product is infused and matured ($6000-6200);
• Shut-off valves (three thousand dollars);
• Pumps (about $3,000 for three pieces);
• Freezer ($13-15 thousand);
• Packaging machine (8-9 thousand);
• Refrigerated chamber for storing products ($1600-1800)

The best brands of equipment

Most inexpensive devices “produce” only one type of product. Buying a new line will cost 45-50 thousand dollars. A good selection of machines and ready-made lines is offered by:

1. "Progress";
2. MATRIX ENGINEERING SA;
3. "Ice Bureau";
4. Altezoro;
5. "Master Milk"

The machines from the domestic company Progress have proven themselves to be excellent. Freezers can be purchased as part of the line, or you can find them separately, because this is the most important part of making a cold delicacy. The most popular manufacturers are American, Chinese and European:

• Altezoro;
• Nemox;
• Innova;
• Huangshi Dongbei Refrigeration CO, LTD;
• Ocean Power;
• Spaceman.

The best and recognized brands are Carpigiani, Taylor, GelMatic, Electro Freeze, Frigomat.

Refrigerators should be chosen from reliable foreign companies, like Polair and Liebherr, or domestic “Profkholod”, “Marikholodmash”, “Sever”.

Raw materials for ice cream production

Making ice cream based on natural milk is almost a thing of the past; now it is quite an expensive pleasure. High-quality products are made from animal fats. There should be as few additives in it as possible. Its cost is rather high, so it is unlikely to cope with the competition.

A standard set of components for a product in the mid-price category:

1. Milk (skimmed, whole, whole milk powder, condensed);
2. Dairy products (whey, cream, butter);
3. Sugar and sweeteners (xylitol, sorbitol), vanillin;
4. Vegetable fats;
5. Emulsifiers and stabilizing additives (give the cold delicacy fluffiness and airiness). These are gelatin, pectin, xanthan gum, agar, etc.;
6. Glaze and other flavorings (berries, nuts, seeds);
7. Flavors;
8. Citric (E 330) and malic (E 296) acid;
9. Food colors (carotene, juices);

The ice cream production process means that to make a ton of product you will need approximately 9 thousand kilograms of raw materials. Dry mixes, toppings, glazes and other ingredients can be purchased from specialized companies: Ice Dream, Nord, Dolse Rosa, Spoom, SZRK.

Staff

To organize work in two shifts, you will need to hire at least 10-11 people. This is the manager, the head of the workshop, the sales manager, the technologist, four workers, two loaders, and a cleaner. We outsource accounting. The salary fund per month will be $4,000.

The food business requires all workers to have health certificates and go to work in uniform.

Costs and profits

Capital costs for opening an enterprise (documents, premises, equipment) will be 50 thousand dollars. Monthly costs (rent, wages, raw materials) will be 8-9 thousand. In two shifts, you can produce about 500 kg of goods at a wholesale price of 2-3 $ per kg. This is approximately $25,000 profit per month, net income – 17 thousand.

First you need to study the ice cream in detail and find potential buyers. This will allow you to quickly recoup your business and avoid idle equipment. The business is very promising and leaves room for expanding the range and increasing sales volumes.

The business of producing and selling ice cream is promising for many reasons, the main one of which is the high demand for the product. It will not be a revelation that both adults and children love this cold delicacy, and in every grocery store it is sure to be presented in a large assortment. So why not buy ice cream making equipment and start your own profitable business in this industry? The variability of technology, as well as the variety of raw materials and equipment, allows you to start even home production, while spending a minimum of money.

Our business assessment:

Starting investments – from 5000 rubles.

Market saturation is high.

The difficulty of starting a business is 6/10.

When drawing up a business plan for the production of ice cream, it is important to start with an analysis of a specific market. The fact is that competition in this segment is quite high, and it is better to abandon the idea if a dozen similar enterprises have already been opened in the region. And if the niche is represented by a small number of production workshops, then you can safely begin to implement your plans.
What nuances does an entrepreneur need to take into account so that the production and sale of ice cream in Russia begins to bring him tangible profits? And planning further activities is especially important, given the difficult situation in the economic market. Here it is worth realistically assessing your strengths and financial capabilities. It is unlikely that a beginner should waste money thoughtlessly by making a significant investment in a large-scale enterprise. The best option at first is a mini workshop that sells products on the local market.

Features of seasonal business on.

Raw materials and technology for ice cream production

General technological scheme for ice cream production

The technological line for the production of ice cream, despite the fact that we are talking about a food product, is not at all complicated, because the main operations at the enterprise are carried out by machines and devices. But even in this case, every entrepreneur must thoroughly study the entire process.

The ice cream production technology is as follows:

• Preparation of raw materials.
• Mixing the required components in a certain proportion.
• Mass filtering.
• Pasteurization of the mass and its homogenization.
• Cooling of the “semi-finished product”.
• Freezing the mass.
• Ice cream hardening.
• Packaging of ready-made ice cream.
• Keeping the product refrigerated until shipment.

Ice cream comes in many different types, and therefore, in conditions of its mass production, different raw materials are used. Not a single existing enterprise will discover its recipe, and therefore you will have to “invent” your own product, characterized by excellent taste and attractive appearance. Without having specific knowledge in the field of food production, this will be difficult to do - you cannot do it without the help of a qualified specialist.

The quality of each component must be strictly checked upon entry.

Ice cream production as a business will be profitable if the range is expanded to the maximum. But for many types of products, mainly the following ingredients are used:

• milk,
• dairy products (whey, cream)
• sugar,
• vegetable fats,
• fillers (cocoa, chocolate, jelly, toppings, nuts, jams, etc.)

To reduce the cost of the product, and, accordingly, its market price, many enterprises use not only substitutes for natural ingredients (vegetable fats, emulsifiers, milk powder), but also dry ice cream mixtures that are completely ready for industrial processing. Similar mixtures are presented on the market today in a large assortment. But in this case, one cannot expect an excellent natural taste from the final product. But there is also a demand for such products, since they cost less than other types.

Enterprises use wafer sticks, wooden sticks, and plastic containers as additional raw materials.

Technical equipment of the production workshop

Popsicle stick production line

The main expense item in many areas of business is equipment. And this project is no exception. To buy an ice cream production line, an entrepreneur will have to invest at least 2,500,000 rubles. And we are talking about a line with a capacity of up to 1000 kg per shift. But less productive equipment will also not be particularly pleased with its low price. For example, a line with a capacity of up to 500 kg of finished product per shift costs about 1,500,000 rubles on the market. You can reduce such an impressive amount by purchasing each ice cream machine separately or purchasing used machines.

To produce high-quality products, you will need the following equipment:

• mixer,
• filter,
• pasteurizer,
• homogenizer,
• holding container,
• freezer

We presented only the basic machines necessary directly to obtain the finished product. In addition, the workshop will have to purchase a packaging machine and freezers for storing ice cream. It turns out that the price of ice cream equipment will increase by at least another 500,000 rubles.

And it is the expensive equipment of an ice cream production workshop that stops many entrepreneurs from implementing this project. But there is another option for doing business.

How about starting a home business?

A fairly simple technological scheme for ice cream production makes it possible to run a business even at home. By preparing a delicious delicacy right in your kitchen, you can earn a decent income by selling the finished product first to your friends, and then, when the “fame” of quality products goes further, to everyone.

You can quickly gain a permanent “customer base”, since your own ice cream is prepared from natural ingredients, and everything natural, due to the dominance of counterfeit products on the market, is now highly valued by consumers. And all you need to make a high-quality dessert is a mixer, a spacious refrigerator, a couple of pans, and molds for hardening the finished product. With such simple equipment, you can prepare up to 10 kg of ice cream in just a few hours.

A popular recipe for homemade ice cream: milk – 1 l, sugar – 300 g, vanillin – 2 bags, eggs – 6 pcs.

Practice shows that the production of natural ice cream at home can bring a decent profit if you put the business on stream. Information about the product being released can be posted on the Internet, attracting an interested audience. And by increasing your skill level, you can fulfill individual orders in the future by preparing ice cream cakes.

Sales options for finished products

A mini ice cream plant will recoup all capital investments when all produced products are immediately shipped to customers. It will not be easy for a new entrepreneur to develop such a wide range of consumers, since he will have to “compete” with large brands. But even large hypermarket chains are interested in expanding their range. Therefore, there should be no problems finding buyers. But we also don’t discount small shops and large grocery warehouses - they may also find the offer to purchase inexpensive ice cream from a local manufacturer attractive.

If finances allow, you can hire a sales representative who will promote the manufactured product at nearby retail outlets.

But mini-production of ice cream at home without registering its activities and receiving all quality certificates from supervisory authorities is unlikely to be able to enter such a sales market, since stores will not sell unlicensed products.

Let's calculate the profit from doing business

The question of the profitability of an enterprise is strictly individual, since income will depend on sales volumes and the price of the product being sold.

But first, it’s worth talking about the investments that organizing a mini-workshop will require. To buy an ice cream making machine and other additional equipment, obtain all permits to operate and purchase raw materials, you will need at least 2,500,000 rubles. Reduce costs to approximately 1,800,000 rubles. You can by purchasing a used machine. But there is no guarantee that it will work for a long time.

A home business, if you have all the necessary household appliances, will only require funds to purchase all the necessary components - no more than 5,000 rubles.

To calculate profits, we take the following data:

• productivity – 500 kg/cm.
• number of shifts per month – 22.

It turns out that an ice cream machine can produce ≈ 11 tons of finished product per month. If you sell it at an average wholesale price of 130-200 rubles/kg, monthly revenue can be ≈1600000 rubles. But, in order for us to understand how much the entrepreneur himself will ultimately receive, from this amount we will subtract the variable costs that will be required for the further implementation of the process:

• purchase of raw materials,
• payment of taxes and salaries to employees,
• Payment of utility services,
• fare,
• rental of premises.

After repaying all financial obligations, net profit will be at least 90,000 rubles. It turns out that the entrepreneur will be able to recoup all the investments made within 2 years. And these are good profitability indicators for a low-capacity workshop. And these are not optimistic calculations - this is an absolute reality that everyone can achieve.

Before choosing a direction for your own business, you need to carefully study the market. Food production is, of course, a troublesome business, but also profitable if everything is thought out well in advance.

High demand goods

First you need to decide on the product. Currently, ice cream production is considered one of the most profitable areas. This delicacy can confidently be classified as a high-demand product. Any doubts? They are easy to dispel.

You just have to go outside and look carefully at the people passing by. Among them there will definitely be several people with a pack of ice cream in their hands. Moreover, adults are sometimes even more likely than children to buy this delicate, refreshing dessert.

According to statistics, 1 Russian eats about 10 kilograms of ice cream annually. Moreover, in winter the consumption of the product is not much lower than in summer. This fact makes you think. It turns out that ice cream production is a fairly reliable business that can bring profit all year round. And with a good leader and skillful organization of work, it can become a source of significant income.

The beginning of a difficult journey

To tackle it closely, you need to clearly understand all the stages that need to be completed before starting work. The sequence of actions may be as follows:

1. Selection of premises (in accordance with the requirements of the SES).
2. Preparation of documents.
3. Purchase of equipment.
4. Recruitment.
5. Purchase of raw materials.
6. Determination of sales markets.

At the first stage, you need to make a choice: buy a room or rent it. The second stage is associated with obtaining a food production permit and obtaining a license. It will take a lot of time, since approval will have to go through more than one authority. Here we must remember that documents will be considered only if ready-made premises are already available.

Moreover, it must meet all SES requirements. The third stage is associated with serious financial investments. Ice cream production is a rather complex and multi-stage process. The equipment for each stage is quite specific, so its acquisition must be treated with due attention. Here you should definitely take into account the range of future products. Next comes the selection of personnel. This question seems simple only at first glance. It is best to recruit a team of specialists and people who have previously worked at similar enterprises.

The fifth stage directly depends on the planned production volumes and, of course, the range of products. The production of ice cream, like any other product, is closely related to the marketing of the products produced. In principle, this issue should probably be considered at the very beginning. After all, profit directly depends on the sale of the product, and working “in the warehouse” will not bring the expected result.

In our country, ice cream has been the main treat for children since distant Soviet times. In the post-war years, the range of confectionery products was, to put it mildly, poor. This is understandable. At that time, ice cream was the only sweet available to everyone. Many people knew only candy from confectionery products, and only on holidays. There were not enough funds for the surplus. Yes, many of them did not even know about such a product as ice cream.

Over time, the situation in the country improved, and the ice cream market in Russia changed noticeably. On every corner you could find a small stall where the product could be bought and eaten on the spot. There was no thought about any fillers. The saleswoman simply manually placed the frozen product with a spoon between two wafer circles. It was not entirely convenient to eat it in this form, but it was tasty. Over time, cups for packaging and wooden chopsticks appeared. Children and adults were especially delighted by the appearance of popsicle-shaped ice cream on sale.

Features of the Russian market

The volume of consumption and the range of products produced today are influenced by a number of indicators. Firstly, more and more people are trying to lead a healthy lifestyle every year. Ice cream is included in their diet by those who prefer to eat exclusively natural products.

In this case, “cold dessert” is an ideal option. Manufacturers are meeting customers halfway and are mastering the production of new types of goods with various food additives and fillers. On the other hand, the ice cream market in Russia has one more feature. Over time, people have developed certain taste preferences and priorities.

Citizens of our country prefer to buy already well-known varieties of ice cream, such as “creamy” or “plombir”, packaged in waffle cups or in the form of “popsicle”. The craving for classics and dairy varieties takes precedence over new products and experimental samples. There is another difference between Russians and residents of Western countries. Our people eat ice cream immediately after purchasing it, so they prefer to buy the product in small packages.

Otherwise, such a purchase is also called “impulse”. At that time, in the West they preferred to buy cold delicacies in large packages to eat at home. There, products are often packaged in plastic buckets weighing 1 kilogram or more.

Equipment for ice cream production: production technology + 3 types of ice cream production business + necessary equipment for organizing activities + calculation of business profits.

Ice cream is one of those products that will always be in demand. Not only children, but also adults love him. Almost every store always has this product in stock in a large assortment. It is not surprising that the production of this delicacy will bring considerable profit.

Do you want to try your hand at this field? All that remains is to buy ice cream production equipment and start earning money.

Thanks to the variety of manufacturing processes and many options for raw materials, opening such a business is possible even at home. In this case, the costs will be minimal.

Starting a Home-Based Ice Cream Business

Before starting an ice cream business, you need to carefully analyze the segment of this market in your city. All factors should be taken into account: the presence of competition, demand, sales market, etc. If the conditions are favorable for starting such an activity, then feel free to get down to business and begin production.

To begin with, in order not to spend large sums of money on equipment, you can try making ice cream at home. The simplicity of the technological process allows you to start small. Moreover, you will need a minimum amount of ingredients.

It is worth understanding that homemade ice cream production is a “try-out” option. Such a business can cover the needs of family, friends, and neighbors. Frozen dessert is not a product that you can sell online and ship to customers (although there are exceptions to this rule).

Standard recipe for ice cream production:

• 1 liter of milk;
• 300-350 g sugar;
• 2 servings vanilla;
• 5-6 pcs. eggs

Your first clients will be your friends and family. Gradually, improving taste and production technology, you can think about reaching a wider audience. This way, you will acquire regular customers, because at home, ice cream is made from natural products, and this is a significant plus for your business.

To begin with, you can cook in small portions, for example, for children's parties, parties, etc. It also doesn’t hurt to place an ad on the Internet.

All you need in terms of equipment for making ice cream is a mixer, a couple of bowls, a spacious refrigerator and molds for hardening. With a minimum of equipment, you can prepare up to 5 kg of delicious product in a few hours.

In addition, by improving your professional skills, you will be able to set up production of ice cream cakes.

Summer ice cream business

Organizing a seasonal business has always been considered a good way to earn money, investments in which quickly pay off in a short time. This type of activity includes production and sales. soft ice cream. The main advantage of such a project is good demand and the minimum amount of necessary equipment.

The main ingredients for making soft ice cream are milk and various additives. Of the equipment, you only need one device that produces a delicious dessert.

This is a fairly new type of activity in our country, so the competition is not so high, which contributes to getting a good income. The summer period is especially favorable for such business. The only thing you need to pay attention to is the purchase of equipment and the right choice of place for sale.

1) Where is the best place to sell soft serve ice cream?

The essence of producing such a product is its immediate sale, since soft ice cream is not intended for packaging. The most traveled areas are the best places to sell. These could be supermarkets, cinemas, shopping centers, embankments. In addition, sanitary requirements and rent are not so high.

It will be sufficient to purchase a health certificate for the seller and a small tent with equipment for organizing a business.

2) Technology for the production of soft ice cream.

Preparing such a dessert takes a minimum of effort and time. The whole process consists of pouring the mixture into the equipment and immediately getting ready-made ice cream. You just need to mix the milk mixture with water, after which the product freezes instantly. All that remains is to pour the ice cream into the waffle cup from a special valve in the machine.

From the raw materials for making soft ice cream, it is necessary to purchase special dry mixtures. A variety of flavorings in the form of syrup will also be useful. This will not only increase the range of products, but will also attract more customers. Due to this, by the way, you can increase the cost of some varieties of ice cream.

3) Equipment for ice cream production.

Since the human factor is practically not involved in building this business, it is worth paying special attention to the purchase of high-quality equipment (freezer) for the production of soft ice cream.

There are no problems with purchasing such a device. They are presented in a large assortment on the Internet. The main difference between different freezers is the volume of products produced per hour.

Of course, it is impossible to accurately calculate how much ice cream you will sell per day. Therefore, the optimal solution would be to purchase a device that can produce about 20 kg/h. Such equipment belongs to medium-power freezers.

Machines for the production of soft ice cream also differ in their range of functions, configuration and size. At the initial stage, a standard freezer with minimal functionality will do. But don't buy the cheapest one.

Such equipment is mostly intended for cafes and restaurants where ice cream is not the main product. The minimum price for a machine, which is intended for organizing a summer business, is from 100,000 rubles and above.

If you don’t have enough money to purchase such a device, you can consider purchasing used equipment or renting it, which is also not bad.

The following brands are considered the most popular manufacturers of freezers for ice cream production:

• Starfood,
• Taylor
• Carpigiani et al.

To increase your product range, you might consider making milkshakes. To do this, you will need to additionally purchase a mixer and shaker. The purchase of such equipment will cost 40,000 – 50,000 rubles.

4) Calculation of profit.

During the period, perhaps the most important point is forecasting profits.

Let's start with the most important thing! To purchase raw materials and equipment for ice cream production, you will need about 170 - 180 thousand rubles. This price includes a medium power freezer. Let's add to this amount the rent and the seller's salary. The total will be 200,000 rubles.

Now let’s calculate the profit from sales of ice cream of our own production:

• Using one package of milk formula costing 300–500 rubles makes it possible to prepare 60 servings of soft ice cream, 100 g each.
• Let's say one serving costs 25 rubles.
• Based on this, our revenue will be 1000 – 1200 rubles.

If you sell ice cream with toppings, the price per serving will be 2 times higher, which significantly increases your earnings.

We can confidently say that in the first 1.5 - 2 months we will be able to fully recoup the money spent on equipment. The remaining summer time you will receive net profit.

But that is not all! You can sell the sweet dessert in autumn and spring. A good option would be to rent out the ice cream machine to some cafe at the end of the season, because... There, the demand for this dessert, although at a low level, lasts the whole year.

Creating your own mini-ice cream production workshop

At first glance, it may seem that ice cream production is a very complex task from a technological process point of view. But this is not so, because the main work is performed by special devices. However, it is necessary to understand all the intricacies and the sequence of preparation of the product.

1. The ice cream production process itself.

To put it briefly and simply, ice cream is a sweet frozen product, which is made by mixing and whipping all the ingredients.

Let's look at all the stages of ice cream production one by one:

But the biggest difficulty is not the technological process.

Every ice cream tastes different. For a business to become successful, you need to prepare truly delicious ice cream that customers will like. To do this, you should invite a qualified specialist to your team, because not a single company will reveal to you the secret recipe of their product.

The main ingredients that are used in the production of ice cream are as follows:

• milk;
• sugar;
• butter or cream;
• flavoring fillers (chocolate, vanilla, jelly, jam).

In order to reduce the cost of the final product, many entrepreneurs use substitutes for natural products, namely ice cream mixtures. The taste of such a product naturally decreases. But the price of ice cream is also becoming significantly lower, which attracts many consumers.

2. Necessary equipment for ice cream production.

The bulk of the costs when opening most businesses goes to purchasing equipment. To make ice cream, it is necessary to create an entire production line of several machines. Let's make an approximate cost estimate for equipment for ice cream production.

Basic devices and their cost:

Consequently, the total cost of all equipment will be almost 4 million rubles. Add to this the costs of freezers, packaging machines, rental premises, employee salaries, etc.

As a result, the minimum amount will be almost 6 million rubles.

The following video will help you decide on the choice of equipment.

Experts conducted a comparative test among ice cream freezers.

Let's look and choose!

3. Where to sell finished products?

Even before you have established production and are ready to sell the product, you need to find distribution options. It is difficult for a young business to compete with well-known brands, but it is quite possible.

The best points for selling your products are supermarkets. The fact is that for large shopping centers it is very important to have a wide range of goods. Moreover, if it is a local manufacturer with a lower price for the product. Don’t forget about small shops, which also won’t refuse new products.

To strengthen the development of your brand, hire a promoter who will travel to stores and offer your product.

As for the home production of ice cream, it is unlikely that such sales and market results will be achieved, since your products will not have a license or quality certificates.

If we talk about the profitability of such a business, then it is purely individual for each entrepreneur. It all depends what equipment for ice cream production are you ready to purchase?, what range of products and in what volumes you are going to produce, and many other factors.

If you are a budding entrepreneur, it is better to try making ice cream at home. This is significantly lower costs and a small share of risk. This way you can develop a clientele and learn in more detail about all the intricacies of sweet dessert production.

In addition, you can come up with a new recipe for delicious ice cream yourself, which will help further expand your business.

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ABSTRACT ON BIOTECHNOLOGY

Ice cream production process and equipment for its production

MOSCOW 2006

INTRODUCTION

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

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

The “predecessors” of ice cream are considered to be fruit juices, natural or sweetened, mixed with snow or ice, which were known in ancient times. Thus, in China, fruit juices were frozen about 3 thousand years ago, and Alexander the Great, during his campaigns in Persia and India in the 4th century BC, drank 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 closer to 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. In Italian courts, ice cream was considered one of the most delicious dishes.

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

Until the mid-18th century, ice cream was sold only in the summer, but in 1750, Procopio de Buison's successor began making 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 USA 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, and cherries. In 1845, merchant Ivan Izler was granted a patent for a machine for making ice cream. However, the beginning of industrial production of ice cream in our country is considered to be 1932, when the first ice cream workshops were created in Moscow at the city dairy plant and refrigerator No. 2. These two enterprises produced 20 tons of ice cream in 1932, in 1937 the USSR produced 300 tons of this product, and in 1940 the total production 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, about 750 thousand tons were produced in our country, or per capita 2.7 kg per year.

Ice cream is produced using complex technology in specialized factories or in workshops at dairies and cold storage plants, and is delivered to the retail chain and sold using dry ice or refrigerated vehicles and mechanically refrigerated counters. This ice cream is called hardened ice cream. If necessary, hardened ice cream is stored for several months in refrigerators. Its temperature upon release from the enterprise should be -12....-14 o C, and the optimal temperature for consuming hardened ice cream is minus 9 o C.

Ice cream- a whipped sweet food product made from milk, dairy and cream products, butter, whey, buttermilk, products with complex raw materials, 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.

Hardened ice cream is produced under production conditions. Catering establishments produce soft ice cream, which has a consistency similar to cream.

BASIC TECHNOLOGY FOR ICE CREAM PRODUCTION

Preparing the mixture

The preparation of an ice cream mixture generally consists of the steps of preparing the aqueous phase and mixing the fat fraction and solids of the mixture in a flow or batch manner. To mix raw materials when preparing mixtures for ice cream, universal heat exchange tanks, cheese-making baths, long-term pasteurization baths, tanks for heat treatment of milk and other container 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 aqueous 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. To produce dry substances and fats, devices such as dispersants 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... subsequent equipment critically perceives 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 periodic capacitive heat exchangers, the following modes are used: 68...72°C, holding time 25...30 minutes; 73-77°C, exposure 15...20 minutes; 83-87°C, holding time 3...5 min.

Homogenization

Necessary to stabilize the emulsion. It is carried out at a temperature close to the pasteurization temperature. The higher the mass fraction of fat in the mixture, the lower the homogenization pressure. When producing ice cream, it is recommended to use 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. Using the process of homogenizing the ice cream mixture allows you to achieve the required degree of overrun and good consistency of the finished product.

Cooling

After homogenization, the mixture is cooled to 2...60°C. For this purpose, plate pasteurization-cooling units, plate and shell-and-tube coolers, VAPs, cream maturation baths, etc. are used. The mixture is cooled first with running water, then with ice water with a temperature of 1...2 ° C or a coolant (brine) with a temperature not higher than - 5°C.

Storage and ripening

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 a mandatory process step only for ice cream mixtures prepared using gelatin (stabilizer). Such mixtures must be kept at a temperature not higher than 6°C for 4...12 hours.

Freezing the mixture

When freezing, the mixture is whipped (saturated with air) and partially frozen. Continuous or batch freezers are used. The mixture enters the freezer at a temperature of 2...6°C, the temperature of the ice cream at the outlet should not be higher than -3.5°C, with the exception of ice cream produced using popsicle generators. The overrun of ice cream is 40..60% depending on the type of ice cream and the freezer used.

Hardening and re-hardening of ice cream

After freezing, the ice cream is immediately subjected to further freezing (hardening) as quickly as possible. Packaged ice cream is hardened in a stream of air at temperatures from -25 to -37°C in special freezers, as well as in metal molds in popsicle generators. The ice cream temperature after hardening should not be higher than minus 12°C. Additional hardening is carried out in hardening chambers or storage chambers for 24...36 hours. The hardened ice cream is placed in a storage chamber.

Equipment for preparing ice cream mixture

Currently, the preparation of ice cream mixtures can be divided into two technologies: batch and flow mixture preparation.

Portion technology

Portion technology is widely used in the production of ice cream mixtures in small and medium-sized businesses, where the line capacity ranges 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 - the liquid phase, dry substances, and the fatty phase in capacitive heat exchangers while simultaneously carrying out the 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 a stirrer of the appropriate type are used.