ShareIce cream: ingredients and equipment.
Author(s) : RUSSELL P.
Type of article: Article
Summary
Innovations for improving production capacity. The features of new freezing, cone-filling, pasteurization and discontinuous-mixture systems are described.
Details
- Original title: Ice cream: ingredients and equipment.
- Record ID : 1994-3052
- Languages: English
- Source: Milk Ind. - vol. 95 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Mix; Manufacture; Design; Equipment; Ice cream
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Equipment for producing ice cream in Tol'jatti.
- Author(s) : PODKOLZIN A. I., KLADIJ A. G.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
View record
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Combined freezer-whipping machine for ice-cream...
- Author(s) : WINDHAB E., BOLLIGER S.
- Date : 1995
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 46 - n. 22
View record
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OPTIMIZATION OF FORMULAE FOR ICE-CREAM MIXES.
- Author(s) : SEREMETINSKIJ A. P.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
View record
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Combined aerator-freezer for ice cream manufact...
- Author(s) : WINDHAB E., BOLLIGER S.
- Date : 1995
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
View record
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Total extrusion zone.
- Date : 1993/11
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 11
View record