6/30/2023 0 Comments Tillamook ice cream smaller“So if you're gonna add any other inclusions for a different flavor - say we're making chocolate chip - you take that, your mix that comes through the freezer, you have a big hopper that has an auger in it, and you dose those chocolate chips into it.”Īfter any inclusions are added, the ice cream goes right into a mixer and is then immediately pumped into a carton. “It's very critical from that point on, and you want to make the trip as short as possible,” Stahle says. It goes through a horizontal-barrel continuous freezer at minus 40 degrees Fahrenheit. The flavored product is now ready for its initial freeze. The company makes one flavor at a time, explains Stahle, but might run two or three varieties on a given day, depending on demand. The mix is put into a 4,000-gallon aging tank for four to 24 hours to allow it to settle and let the fats “crystallize a little harder,” Stahle remarks.Īfter aging, the ice cream mix moves into one of Tillamook’s 500-gallon flavor tanks. “So all of that stuff goes in before it hits the pasteurizer - when it all comes together,” he explains.Īfter the ice cream mix is pasteurized, it goes through the critical aging process step. From there, the milk is pumped into a 2,000-gallon batching tank, where it is combined with cream, skim milk solids, egg yolks and sugar to make either a plain or chocolate mix. The milk that is to be used in ice cream production is set aside in a silo, says Luke Stahle, ice cream production manager.
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