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    Dairy Processor NewsIce Cream/Novelties

    Kemps makes ice cream around the clock in Rochester, Minn.

    By James Carper

    You want to talk about multitasking? Consider this: the Kemps ice cream plant in Rochester, Minn., prepares 52 different ice cream mixes, runs multiple filling lines and makes an estimated 900 products for its own brand, co-pack and private label partners, and foodservice accounts. And it does this all day long, every day of the week.

    Operations Manager Mike Hinrichsen calls the plant one of the largest ice cream facilities in the United States. The plant is nearly 219,000 square feet on 10 acres in downtown Rochester. The original plant was built in 1924 but over the years the owners have expanded it. In 1964 there was a freezer expansion; the hardening area was enlarged in 1981 and again in 2010. The production area was renovated and expanded in 1989; and a pelletized ice cream area was added in 2006.

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    Events

    June 12, 2023

    Membrane Technology Forum


    The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

    June 13, 2023

    Milk is More Than the Sum of its Parts

    Broadcasting live from Dairy Foods' Membrane Technology Forum: We continue to discover new things about milk and the dairy complex but we still have much to learn. This presentation will give you a fresh new look at milk and the latest research on new dairy derived ingredients.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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