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5. Product shaping, molding, dipping, coating
5.1 Transferring ice cream from freezer to mould or pack
Given the significant differences between the pressure in the freezer and atmospheric pressure, it is imperative to obtain small air bubbles in order to withstand the expansion of the air contained in them during filling or molding, as well as during storage, due to the coalescence process of the air microbubbles. It is therefore strongly recommended to use the shortest line between freezing and filling operations, as the emulsion at this stage is highly sensitive to temperature and shear stress. Consequently, a number of requirements must be met in terms of viscosity, then consistency to form, then stabilize the emulsion overrun
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Product shaping, molding, dipping, coating
Bibliography
Bibliography
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).
...
Ice cream production and market trends
Key figures
Figure 1 shows ice cream production in the top 10 EU countries. Figure
Suppliers of materials and equipment
BREDDO: Taney St, Kansas City, MO 64116, United States
GRAM /WCB: Nordager, 2-6, 6000 Kolding, Denmark
SPX FLOW: Oestmarken 7, 2860 Soeborg, Denmark
TECHNOGEL S.p.a., Via Boschetti, 51-24050, Grassobbio, Italy
TETRA PAK HOYER A/S, Hoejbjerg 8200, Denmark
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The Ultimate Scientific and Technical Reference