Dry ingredients are dispersed by rapid stirring into the liquid and heated to 65 degree celsius. The mix is going through homogenization process and returns to the plate heat exchanger to raise the mix temperature to 85 degree celsius and hold it for 45 second. Cooled down to 5 degree celsius and chilled at least 4 hours in storage tanks. Add the flavors, coloring matter and fruit pulp in this stage. After the mix is approved for production by Quality Assurance, it is pumped into a Continuous Freezer. Fruit pieces and nut can be incorporated into ice cream before filling into a variety of containers. The ice cream is passed through the hardening room at a temperature less than -35 degree celsius and storing at -25 degree celsius before distributing to customers.

    We have a variety of ice bar. The process of ice cream bar and ice milk are the same as Processing Chart1 only for water ice stick the product contain no fat or powder milk homogen-ization is not strictly necessary be used. After the mix is approved it is pump into Automatic Ice bar Freezer. To make stick from different mold. Wrapping them before bring to storing at -25 celsius before distribution.