Milk is purchased from reputed dairy and is analysed for fat percentage,SNF and protein.Good quality Butter/Fresh Cream is purchased from quality supplies and subjected to quality checks.
All Raw Materials and Packing Materials are Quality Checked before issuing to Production Department.
Approved raw materials are then stored in hygienic, temperature-controlled storage units.
Quality check done for Microbiology, Protein Percentage and Fat Percentage before preparing base mix of Ice Cream.
The mixed contents are then subjected to pasteurization at a temperature above 72°C for 30 minutes. Thus eliminating all biological hazards.
Mix from mixing tank is passed thru Homogeniser at 200 kgs / sq cm which ensures uniform and smooth texture to Ice Cream. This process ensures that there won't be any ice crystals in the Ice Cream
Pasteurized and Homogenised Ice Cream mixture is stored in these temperature controlled vessels for a minimum of 12 hours at below 5°C.
This Automatic Machine converts base mix to Ice Cream.
Weight of product is checked, Batch Coding, Manufacturing date etc is done.
In this machine fully automated packing of products are done that too untouched by hand.
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Ice Cream is stored in Walk In Cold Rooms at a temperature Below -25°C.
Ice Cream is despatched to distributors in Reefer Trucks with temperature monitoring.