6. Hardening

6.1 Microstructural mechanisms

When the product leaves a conventional freezer, its temperature is only – 5/– 6 °C. Nevertheless, cooling was relatively rapid, as it was dynamic, with the product chilled in bulk and continuously agitated. This means that only 50% of the freezable water is in the frozen state, so if a satisfactory microstructure is to be achieved, i.e. with a maximum of small, pure water ice crystals, further cooling is required ...

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Hardening

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Conclusion

Bibliography

(1) - BAKER (T.), SMITH (J.L.) Jr., BRISSON (J.G.) - Carbon dioxide flash-freezing applied to Ice cream production. - Dept. of Mechanical Engineering, publication Massachusetts Institute of Technology, Cambridge (2006).
(2) - WINDHAB (E.J.), WAGNER...

Professional organizations

Euroglaces (European Ice Cream Association), Brussels http://www.euroglaces.eu

Association des entreprises des glaces (manufacturers from SMEs to multinationals), Paris http://www.les-glaces.com

CNGF, Confédération nationale...

Key players in the ice cream sector

Unilever :

World leader, Dutch-British group, with brands such as Magnum, Carte d'Or, Cornetto, Solero, Viennetta, Calippo, Ben & Jerry's, Kinder Ice Cream Stick, Kinder Ice Cream Sandwich and Bueno (collaboration with Ferrero), Mini Calippo lemon and orange, Haribo Push-up, Rocket, and X-Pop... a manufacturing site in France at Saint-Dizier (Haute-Marne).

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