In order to master the delicate processes of ice cream making as shown in below flow chart, we have our complete in-house production units to ensure continuous stable quality. This includes fully automatic pasteurizing machinery. Pasteurization is the biological control point in the system, designed for the destruction of pathogenic bacteria. In addition to this very important function, pasteurization also reduces the number of spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
 

 
 

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