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Items Tagged with 'ice cream making'

ARTICLES

Whitey’s Co-CEOs Jeff Tunberg, left, and his brother Jon

Whitey’s Ice Cream celebrates 90th anniversary of bringing joy to customers

Quad Cities ice cream processor named “Best in the Midwest.”

May 15, 2023

For 90 years, Whitey's Ice Cream, a third-generation, family-run ice cream processor, has been a staple in the Quad Cities (Rock Island and Moline in Illinois and Davenport and Bettendorf in Iowa) by offering premium ice cream, famous upside-down shakes and more "their way."

Casper’s Ice Cream’s newest plant is a frozen novelty powerhouse

The state-of-the-art processing facility produces 350 million ice cream and frozen novelty products annually.

Kathie Canning

October 5, 2020

Richmond, Utah, is not exactly what one would call a metropolis, it boasts a population of fewer than 3,000 people. Despite its small status, however, the rural town has earned some decidedly big bragging rights.

Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.

Bruce Tharp

Steve Young

April 26, 2019

We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.

Revisiting the clean-label ice cream conundrum

The obstacles to creating clean-label ice cream seem very much the same as they did a year ago.

Bruce Tharp

Steve Young

February 7, 2018

This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating "clean-label" ice creams and related products.

How to achieve the best ice cream texture

Kimberly Decker

January 8, 2015

By choosing the right texturizing ingredients and handling them strategically, ice cream makers can craft an ice cream that performs properly and avoid the chemical-sounding additives consumers shun.

Equipment

ROKK redefines the ice cream machine with its RO600 Robot

January 10, 2013

ROKK Processing, manufacturer of high-end ice cream machinery, has launched the RO600, a new robotic filling line.

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Graeter’s Ice Cream, Cincinnati, OH

Visitors to Graeter's would spy numerous somewhat peculiar-looking stainless-steel stations, distributed across four and a half rows, housing stainless-steel buckets. These station-and-bucket combinations are vat freezers, or modernized French Pots, and they are the main reason the plant employs so many people. Graeter's has relied on the labor-intensive French Pot process since the company's founding almost 150 years ago.

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

On-Demand What if you could generate energy from your wastewater and meet your treatment requirements? We will cover different solutions for treating biological wastewater including methods for generating biogas, creating green energy, and reducing fresh water demand with solutions for water reuse.

On-Demand What is the latest going on in the dairy industry? This is your chance to hear an all-encompassing look at the latest trends, as well as look forward to the future. Dairy Foods will also provide a sneak peek of its industry-leading State of the Industry report during our special November 13th webinar.