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ICE CREAM STORAGE

In making ice cream, a mixture is made with 12% milk fat, 15% sugar, 11% skimmed milk dry matter, 0.3% mortar and 62% water. The mixture formed with these percentages is pasteurized at 68 degrees for 30 minutes or for 24-30 seconds at 79.4 degrees, and then quickly cooled to 4 degrees.

The freezing process is done in mixers and the freezing temperature of the mixture changes according to the salt and sugar or additive ratios in its content. Depending on the temperature in ice cream, the freezing rate of the water in the product is as follows.

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