Mixing liquid and dry ingredients
The preparation of the mix is the first step in making ice cream. Utilizing the shortest time possible to mix and dissolve the ingredients minimizes energy consumption.
When the ingredients are mixed in an inadequate amount of quantity, whether on a small scale or a large scale, the texture and taste of the food will suffer. In large scale factories, the ingredients are measured and dosed automatically; on a small scale, the ingredients are metered and dosed manually. The mixing tank is used on a large scale, the ingredients with the stirrer are heated to the correct temperature without being overheated, this helps to mix the ingredients evenly and prevent damage to heat sensitive ingredients,
As soon as the liquid ingredients are added, the heating and agitation begin; before adding the fats, the solids are melted. The dry ingredients are added next.
Stabilizers are the hardest ingredients to dissolve. Before being added to the mix tank, they are dry mixed with at least an equal weight of sugar to aid dissolution to prevent the formation of lumps, the stabilizer mixture is slowly added to the tank to ensure even dispersion and avoid the formation of unevenly dispersed stabilizer.
To prevent lumps, milk and whey powder are also slowly added. If any lumps form in the mix tank, the outlet contains a filter to remove them when whey proteins are added to the mix, they should not be heated to higher than 85 c. Since milk products denature at high temperatures, that is why they should not be heated above that.
If the flavor and color have heat sensitivity, then they are added after pasteurization. Mixtures should be homogenous or heated to above 65 degrees Celsius when all the ingredients are added