Items Tagged with 'ice cream making'

ARTICLES

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.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

Join the experts from EXBERRY® by GNT to learn how you can leverage colors from fruit, vegetables and edible plants to level up your dairy and non-dairy innovations, including a deep dive into frozen & chilled dessert categories.

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.

Products

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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