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Ice Cream and Ice Candy Industry
Milk and milk products are the largest contributors to gross agricultural output. Ice cream, a product of the dairy industry, is defined as a frozen dairy product made from a combination of milk products along with one or more additional ingredients such as eggs, sugar, dextrose, corn sugar, and honey. It may be prepared with or without flavouring and colouring agents, and with or without edible gelatine or vegetable stabilizers. In the manufacturing process, freezing is achieved through continuous agitation of the ingredients, which gives ice cream its smooth texture.
Production Capacity (Per Annum)
1. 200,000 big cups of ice cream (100 g each)
2. 500,000 small cups of ice cream (50 g each)
3. 100,000 ice candies
4. 100,000 ice cream bars
Process of Manufacture

Ice Cream and Ice Candy with s*x girlsIce cream varies in composition more than most other dairy products. The main ingredients include milk, milk powder, cream, or butter. Various other ingredients such as sugar, flavours, stabilizers, and permitted artificial colours are also added to the mix.
A typical ice cream mix composition is as follows:
• Fat: 10–12%
• Milk solids (non-fat): 9–11%
• Stabilizers: up to 0.5%
• Water: balance to make 100%
• Colour and essence: as required
• Manufacturing Process
The ingredients are first mixed thoroughly to prepare the ice cream mix. This is followed by freezing, final freezing (hardening), and packaging. The ice cream mix is prepared according to a standard recipe and pasteurized at 62–65°C for 30 minutes to destroy objectionable bacteria.
• Since viscosity is an important characteristic of ice cream, it is restored by ageing the mix at 0–2°C for a few hours or by homogenizing the mix at a temperature of 55–60°C. The mix is then transferred to the freezer, where it begins to expand at about –1°C and reaches peak expansion at approximately –2°C.
• During the freezing process, only about 50% of the total freezing of the mix occurs in the freezer, the remaining freezing takes place in the hardening room. At this stage, the ice cream is still semi-solid or slushy and is packed in suitable containers such as paper cups or moulds for bars.
• The filled containers are immediately placed in a hardening room at sub-zero temperatures (around –5°C), wrapped, and stored until they are ready for marketing.

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