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1. In a factory, ingredients are mixed in stainless steel tanks with a capacity of over 3,500 liters. This cream is the basis for the production of all types of ice cream and popsicles.
2. The mixed cream goes to pasteurization, a process that eliminates microorganisms that can detonate the delicacy. Inside tubes, the mixture passes through metal plates that are heated by circulating hot water, absorbing a heat of 81ºC for 25 seconds
3. To break up the fat particles, which tend to stick together, the cream goes through homogenization. The dough passes through very fine pipes under high pressure and is attacked by small pistons, which knead and dilute the fat until the cream is homogeneous.
4. After becoming homogeneous, the cream needs to fix the flavor and improve consistency. It is time for maturation, when the dough gains aromas and natural dyes and is stored for two to four hours, in slow circulation and cooling down. In the end, the cream comes out at 2ºC, looking like a milk shake
5. In the mixer, a horizontal axis cooled to about -30ºC performs two tasks: inflating the cream with air, leaving the ice cream with good foam and volume, and cooling it to -6ºC. When leaving there, the product has the consistency of those machine ice creams
6. Depending on the flavor, the ice cream gains extra ingredients, such as chestnuts, nuts, pieces of fruit, caramel and syrup, which are added through machines that spread the pieces evenly and in the right measure.
7. The ice cream is packaged and goes to a cooling chamber at -35ºC. Already in the packaging, it stays from 3 to 24 hours until it hardens. During the process, quality tests are carried out and, at the end, the ice cream is frozen at -25ºC, ready to be distributed to stores.
FINE MIXTURE
After all these stages, the ice cream turns into a foam, formed by ice crystals that hold the low temperature, air bubbles that ensure smoothness and fat, which gives the creamy texture. The stabilizers and emulsifiers from the very beginning of history preserve the mixture.