How to Start Ice Cream Manufacturing Business, Flavoured Ice cream, Production Process, Flavored Ice cream Making, Packaging
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The document outlines the growing ice cream manufacturing business in India, highlighting its seasonal nature and evolving consumer perceptions that have contributed to a significant growth in the market. With a projected increase in industry value from Rs 45 billion in 2013 to Rs 70 billion by 2018, the document details the production process, composition, handling, and categorization of ice cream along with essential ingredients and market trends. It serves as a comprehensive resource for entrepreneurs and professionals in the ice cream sector, covering topics from manufacturing processes to flavors and microbiology.
How to Start Ice Cream Manufacturing Business, Flavoured Ice cream, Production Process, Flavored Ice cream Making, Packaging
- 1. How to Start Ice Cream Manufacturing Business Flavoured Ice cream, Production Process, Flavored Ice cream Making, Packaging
- 2. Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. Sales slacken during the monsoons also. India is the most rapid growing ice cream market globally, with icecream treatsfastbecominga partofIndianculture.Indianconsumersareturning into regular patrons of ice cream parlours, helping to fuel greater interest in packaged offerings in thecountry. www.entrepreneurindia.co Introduction Ice cream parlours are a booming business in India, and this popularity is making its way to retail.
- 3. In value terms, the organised segment of India's Rs 3,000-crore ice cream market has been growing at 19.5 per cent a year for the last five years. Many established food and lifestyle trends, such as limited edition, indulgent, natural and premium ingredients have led to the establishing of ice cream ranges under claims of 'premium'. The ice-cream market has been through an evolution wherein the category has grown in shape and form right from consumer perception to the products and services being offered. Ice-cream, which was considered an indulgent category in the past, has now evolved to a stage where it is largely and happily perceived as a snackingoptionbyconsumers. www.entrepreneurindia.co
- 4. This change in perception has come about thanks to increasing disposable incomes and greater discretionary spending. Also, the growing reach of the media has allowed operators in this category to expand their range and recall value. The change in the perception of consumers has allowed the category to grow in volume. Ice-cream, as a category,hasbeen growing atahealthyCAGR of~10-15%. The overall ice cream market is estimated at over 250 mn litre valued at around Rs. 17 bn. www.entrepreneurindia.co
- 5. Nearly a fourth of the market by volume at 50 mn litres is in the organized sector with players like Amul, Hindustan Unilever (HUL), Mother Dairy, Vadilal having a major share.In valueterms,theorganisedsectorhasanoverall marketofoverRs.10bn. The PHD Chamber of Commerce and Industry has projected that the size of ice cream industry, estimated at Rs. 45 bn in 2013 is likely to jump to Rs. 70 bn by 2018.The domestic ice cream industry would grow at the compounded growth rate (CAGR) of about 25% in future with high profit margins ranging between 15 to 20% to reach the project level since its per capita consumption has gone up at 300 ml against world averageof2.3 litre. www.entrepreneurindia.co
- 7. www.entrepreneurindia.co Ice Cream is a favourite food of millions around the world. It is a frozen mixture of a combination of component of milk, sweeteners, stabilizers, emulsifiers and flavours. Ice cream is a palatable, nutritious and relatively inexpensive food. No other food enjoys so much popularity and has as attractive a form and appeal as ice cream. Ice cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients. Milk fatis ofmajorimportancein ice cream.
- 8. www.entrepreneurindia.co It contributes rich flavor to the ice cream, is a good carrier for added flavor compounds and promotes desirable tactual qualities. Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. Emulsifiers are used to produce ice cream with smoother body and texture, to impart dryness and to improve whipping ability of the mix. Flavour is considered the most important characteristics of ice cream. It hastwocharacteristics;typeandintensity. Classification of ice cream may be based on commercial terms commonly agreed upon or onregulatorycompositionrequirementsorflavorlabeling standards.
- 9. www.entrepreneurindia.co Commercially ice cream is classified as plain ice cream, chocolate, fruit, nut, frozen custard, confection, bisque, puddings, mousse, variegated ice cream, Neapolitan, ice milk, lacto, novelties, frappe etc. The basic step of production in manufacturing ice cream are composing the mix, pasteurization, homogenization, cooling, ageing, flavouring,freezing,packaging,hardening,storage,loadingoutproductsandcleaning ofequipments. Ice cream can be mass produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, andin individualservings fromsmall cartsorvansatpublicevents.
- 10. www.entrepreneurindia.co Ice cream is expected to continue to expand robustly in India as purchasing power increases and as manufacturers invest in expanding the availability of ice cream in small stores. Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size andtexture,
- 11. www.entrepreneurindia.co flavour and colour materials and preparation, ice cream mixer preparation processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials etc. It is a comprehensive book which covers all the aspects of manufacturing of ice cream in various flavours. The book is meant for entrepreneurs, technocrats, professionals, researchers, dairy technologists etc.
- 12. www.entrepreneurindia.co Table of Contents 1. ICE CREAM-HISTORY AND DEVELOPMENT HISTORICAL BACKGROUND 2. COMPOSITION OF ICE CREAM MIXES COMPOSITION THE ROLE OF THE CONSTITUENTS Milk Fat Milk Solid Not Fat (MSNF) Sweetener Solids Egg Yolk Solids Stabilizers Emulsifiers Total Solids Water and Air Flavour
- 13. www.entrepreneurindia.co IMPORTANCE OF FLAVOUR COLOUR OPTIONAL INGREDIENTS THE BALANCED MIX Conditionsm, That Limit the Balancing of a Mix Mix Properties Mix Stability 3. DIET-SCIENCE AND CLASSIFICATION OF ICE CREAM NUTRITIONAL VALUE Energy Value and Nutrients Energy Content of Food CALORIC CONTENT OF ICE CREAM AND RELATED PRODUCTS Energy Content of Ice Cream and Related Products Protein Content of Ice Cream MILK FAT CONTENT OF ICE CREAM MILK FAT CONTENT CARBOHYDRATES Carbohydrates in Ice Cream Minerals
- 14. www.entrepreneurindia.co MINERALS IN ICE CREAM VITAMINS Vitamins in Ice Cream PALATABILITY AND DIGESTIBILITY OF ICE CREAM CLASSIFICATION OF ICE CREAM AND RELATED PRODUCTS Commerical Grouping of Ice-Cream and Related Products Plain Ice Cream Chocolate Fruit Nut Frozen Custard Confection Bisque Puddings Mousse Variegated Ice Cream Neapolitan Ice Milk
- 15. www.entrepreneurindia.co Fruit Sherbet Ice Novelties Frappe Granite Souffle Frozen Yoghurt Lacto Fruit Salad Fancy Moulded Ice Cream This group includes Mellorine-type Products Artificially Sweetened Frozen Dairy Foods Non Dairy Frozen Dessert Labelling Requirement Grouping Regulatory Type Classification
- 16. www.entrepreneurindia.co 4. INGREDIENTS OF ICE CREAM-ROLES AND PROPERTIES SOURCES OF MILK SOLIDS NOT FAT Milk Milk Products used in Ice Cream Sources of Fat Skim Milk Butter Milk Concentrated Skim Milk Sweetened Condensed Milk Skimmed Milk Powder Special Commercial products Whey Protein Concentrate Mineral Salts Unsalted Butter Sweeteners SOURCES OF SUGAR Effect of Sweetener on Freezing point Sucrose Corn Sweeteners and Related Ingredients
- 17. www.entrepreneurindia.co Dextrose Corn Syrup Dried Corn Syrup Invert Sugar Honey Other Sweeteners Nonnutritive Sweeteners EGG AND EGG PRODUCTS Fat Replacers Sugar Alcohols Syrups STABILIZERS AND EMULSIFIERS Function of Stabilizers Influence on Ice Crystal Size and Texture Shape and Body Characteristics Retention of Air Role in Fat Destabilization Control of Sandiness
- 18. www.entrepreneurindia.co STABILIZERS Casein Sodium Alginate Carrageenan Guar Gum Locust Bean Gum Sodium Carboxy Methyl Cellulose (CMC) Pectin Agar-Agar Xanthan Gum Hydroxypropy Methyl Cellulose Other Gums Starch Stabilizer Blends EMULSIFIERS Type of Emulsifiers Glycerides Distilled Monoglyceride Polysorbates
- 19. www.entrepreneurindia.co Polyglycerol Esters Fruit Acid Esters Ethoxylated Mono and Diglycerides Egg Yolk Solids Function of Emulsifiers Whipping Ability and Overrun Control Stiffness and Dryness Secondary Effect of Emulsifiers Selection of Stabilizer and Emulsifier Processing the Cocoa Beans 5. FLAVOURS AND COLOURS-MATERIALS AND PREPARATION FLAVOURS FOR FROZEN DESSERTS VANILLA Imitation Vanilla Flavourings Consistency in Vanilla Quality Vanilla Ice Cream
- 20. www.entrepreneurindia.co CHOCOLATE AND COCOA Chocolate Ice Cream Freezing Characteristics Chocolate Confections FRUITS IN FROZEN DESSERTS Fresh Fruit Candied and Glaced Fruits Dried Fruits PROCEDURES AND RECIPES Strawberry Ice Cream Raspberry Ice Cream Peach Ice Cream Cherry Ice Cream Ice Cream with Complex Flavours Sugar Free NUTS SPICES AND SALT COLOUR IN FROZEN DESSERTS FLAVOURING LOWFAT AND NONFAT ICE CREAM
- 21. 6. ICE CREAM MIXER-PREPARATION PROCESSING AND MIX CALCULATIONS PREPARATION OF THE MIX Combining the Ingredients PASTEURIZATION OF THE MIX Pasteurization Renders the Mix There are Two Basic Methods of Pasteurization Homogenizing the Mix Physical Effect of Homogenization Homogenizing Temperature Location of Homogenizer Pressure for Homogenization Care of the Homogenizer Cooling the Mix Ageing the Mix Making the Mix in a Vaccum pan Forewarming Concentrating the Dairy Products www.entrepreneurindia.co
- 22. Weighing the Concentrated Dairy Products Adding Sugar and Stabilizer, and Pasteurizing FLAVOURING MIXES Cooling, Standardizing and Ageing PACKAGING MIXES FOR SALE CALCULATION OF ICE CREAM MIXES The Importance of Calculations MATHEMATICAL PROCESSES MOST FREQUENTLY USED Methods of Calculating Mixes Pearson Square Method Arithmetical Method CALCULATING MIXES WITH THE SERUM POINT METHOD MIX DECISIONS SIMPLE MIXES COMPLEX MIXES www.entrepreneurindia.co
- 23. 7. THE FREEZING PROCESS THE FREEZING POINT OF SOLUTIONS The Frezzing Point of Ice Cream Mixes PREFREEZING TESTS FREEZING OPERATIONS CHANGES THAT TAKE PLACE DURING THE FREEZING PROCESS REFRIGERATION NEEDED TO FREEZE ICE CREAM TYPES OF FREEZERS The Continuous Freezer The Refrigeration System Operating the Continuous Freezer Batch Freezer Freezing Procedure for Batch Freezers 8. ICE CREAM HANDLING CONSIDERING THE PACKAGE REQUIREMENTS FOR PACKAGING Paper Substance of Paper www.entrepreneurindia.co
- 24. Stiffness Ink Wax Adhesive Wax Content Odour and Taint Toxicity Resistane to Deep Freezing Leak Proofness Paper Board Thickness Wax Content Stiffness Ink Wax Quality Adesive Odour and Taint Manufacturer's Joint THE PACKAGING OPERATION Packaging for Direct Sale to Consumers Economy in Packaging Operations www.entrepreneurindia.co
- 25. THE HARDENING PROCESS Factors Affecting Hardening Time Types of Hardening Facilities Rapid Hardening Systems HANDLING, STORING AND SHIPPING Shipping with Dry Ice Quality is the Goal 9. CLEANING AND SANITATION PRINCIPLES OF CLEANING CLEANING Rinsing Removal of Sediment Removal of Fat Removal of Proteins Removal of Mineral Deposits After Rinsing with Clean Water Cleaning Agents Alkalis Acids www.entrepreneurindia.co
- 26. Water Chelating Agent Emulsifiers and Wetting Agents Protective Substances Composite Cleaning Agents Alkaline Composites SANITIZATION OF EQUIPMENT SANITARY ENVIRONMENT HYGIENIC PERSONNEL TEST OF THE FINISHED PRODUCT Hazard Analysis and Critical Control Points (HACCP) HACCP Principles SUMMARY 10. DEFECTS AND GRADING OF ICE CREAM FLAVOUR DEFECTS Flavouring System SWEETENER SYSTEM BODY AND TEXTURE DEFECTS Defects of Body Defects of Texture www.entrepreneurindia.co
- 27. COLOUR PACKAGE MELTING QUALITY Defects of Melting Quality Defects in Ice Cream, their Causes and Prevention EVALUATING FROZEN DESSERTS SCORING METHODS ICE CREAM CLINICS 11. VARIETIES, NOVELTIES AND SPECIALS PLAIN ICE CREAM Formula Variations Vanilla Strawberry Rose Coffee Caramel Mint www.entrepreneurindia.co
- 28. CANDY ICE CREAM Variations Peppermint Stick Butter Crunch Peanut Brittle Toffee Mint Chips Mithai Ice Cream (Gulabjamun) Mithai Ice Cream (Rasogulla) Mithai Ice Cream (Gajar Halwa) CHOCOLATE ICE CREAM Chocolate Malt Chocolate Malt and Nuts Chocolate Toffee Chocolate Cool FRUIT ICE CREAM Variations Banana Pineapple Apple www.entrepreneurindia.co
- 29. Orange Orange Pineapple Lemon Grape Custard Apple Date Sapota Mango Strawberry Blueberry Raspberry NUT ICE CREAM Variations Butterscotch Almond Walnut Almond Tofee Peanut Caramel Nut Fruit and Nut Coconut Pineapple www.entrepreneurindia.co
- 30. Tutti-Frutti Banana Nut VARIEGATED OR RIPPLED ICE CREAM Probiotic Ice-Cream Manufacture of Preobiotic Ice-Cream LABELLING OF PROBIOTIC FOODS NEW DIET SCIENCE FOR ICE CREAM SORBET AND ICE CREAM Manufacturing Procedure Ice Cream Mix Sorbet Freezing KULFI Product Description Technology Innovations Formulation of Kulfi Optional Dairy Ingredients for Kulfi and Frozen Desserts Sweet Fresh Cream and Fresh Milk Frozen Cream www.entrepreneurindia.co
- 31. Fluid Whole and Skim Milk Plain Condensed Skim Milk Plain Condensed Whole Milk Sweetened Condensed Whole or Skim Milk Packaging Physico-Chemical Aspects Shelf Life DECORATION 12. ICE CREAM MICROBIOLOGY ICE CREAM AS A CARRIER DISEASE THE BACTERIAL COUNT OF ICE CREAM Mix Ingredients as a Source of Bacteria Dairy Products as a Source of Bacteria Sugar as a Source of Bacteria Stabilizers as a Source of Bacteria Flavouring Materials as a Source of Bacteria Strawberries, Raspberries or Black Berries Peaches www.entrepreneurindia.co
- 32. Oranges and Lemons Bananas and Mangoes Dried Fruits Fruit Juices Nuts Colours as a Source of Bacteria Eggs as a Source of Bacteria Destruction of Bacteria by Pasteurization Recontamination of the Mix after Pasteurization The Effect of Ageing on the Bacterial Count The Effect of Freezing and Hardening on the Bacterial Count. BACTERIOLOGICAL STANDARDS FOR ICE CREAM Milk and Milk Products Ice Cream Defined Classification of Ice Creams and Related Frozen Foods Composition of Commercial Ice Cream The Ingredients Used in the Manufacture of Ice Cream Quality of Dairy Products for Ice Cream Sweeteners for Ice Cream www.entrepreneurindia.co
- 33. Ice-Cream Stabilizers Flavouring Materials Preparation of the Ice-Cream Mix Technical Skill Necessary Procedure in Calculating a Mix Homogenizing the Mix Agening the Mix Quality of Ice Cream Ice-Cream defects Body and Texture Defects Colour Defects Distribution of Ice Cream Ice-Cream Making in the Home 13. METHODS OF LABORATORY TESTS JUDGING FLAVOUR AND AROMA Gerber Test for Fat in Milk and Cream SNF and Total Solids in Milk by Lactometer Analysis of Fat in ice Cream Ether Extraction Test www.entrepreneurindia.co
- 34. Preparation of Sample Procedure Gerber Test Apparatus and Reagents PREPARATION OF SAMPLE Procedure Determination of Total Solids Mojonnier Total Solids Test Procedure Apparatus and Reagents Procedure Calculation MEASUREMENT OF VISCOSITY Pipette Method Borden Flow Meter Method Brookfield Viscometer Calculation Test for Ammonia Leaks Surface Tension www.entrepreneurindia.co
- 35. 14. ICE CREAM NOVELTYIMPULSE PRODUCTS MOLDED NOVELTIES EXTRUDED NOVELTIES 15. ICE CREAM SHELF-LIFE Temperature Fluctuations and Ice Recrystalliation The Role of Stabilizers Maintaining Shelf-Life 16. ICE CREAM INGREDIENTS Milkfat (or "Butterfat") /FAT Milk solids-Not-Fat Lactose Crystallization Sweeteners Stabilizers Locust Bean Gum Emulsifiers Polysorbate 80 www.entrepreneurindia.co
- 36. 17. MIX CALCULATIONS FOR ICE CREAM AND FROZEN DAIRY DESSERTS Problem 1 Solution Problem 2 Solution Problem 3 Problem 4 Problem 5 Problem 6 Problem 7 (Using Liquid Sweeteners) 18. STRUCTURE OF ICE CREAM Colloidal Aspects of Structure Ice Cream Meltdown Structure From The Ice Crystals 19. THEORETICAL ASPECTS OF THE PREEZING PROCESS The Orocess of Crystallization Importance of Crystallization Rate www.entrepreneurindia.co
- 37. Importance of Temperature Fluctuations and Re-Crystallization Formation of The Glassy Phase in Frozen Foods Formation of a Dilute Glass 20. ICE CREAM MANFACTURE Blending Pasteurization Homogenization Ageing Freezing and Hardening Hardening 21. ICE CREAM FLAVOURS Introduction Vanilla Chocolater and Cocoa Fruit Ice Cream Nuts in Ice Cream Colour in Ice Cream www.entrepreneurindia.co
- 38. 22 HOMEMADE ICE CREAM Ingredients Used Preparation of the Ice Cream Mix Aging the Mix Freezing the Mix Regular Vanilla Ice Cream Low Calorie Vanilla Ice Cream Milk Substitute Vanilla Ice Cream Hints for Making Good Ice Cream 23 ICE CREAM FORMULATIONS ICE CREAM MIX GENERAL COMPOSITON Formulation Considerations Economy Brands Standard Brands Premium Brands Super-premium Brands Suggested Mixes www.entrepreneurindia.co
- 39. 24. AUTOMATIC ICE CREAM BAKIGN MACHINE AGC-SERIES Features ACG Series Features Gas Burners Scraping Device Cone Ejector Stacking Device Output Details Baking Process 25. NEW PROCESSING TECHNOLOGY -NEW PREMIUM 3D ICE CREAM PRODUCTS Enhanced Market Opportunities Low Capital & Flexibility www.entrepreneurindia.co
- 40. 26. SAMPLE ICE CRDAM CONE DRAWING Design for Cone Diameter 30-40 mm Design for Cone Diameter 40-50 mm Design for cone Diamaeter50-56 mm Design for Sugar Conges Design for Cups DIRECTORY SECTION www.entrepreneurindia.co
- 41. www.entrepreneurindia.co Niir Project Consultancy Services (NPCS) can provide Process Technology Book on Flavoured Ice Cream See more https://goo.gl/C9sxVh https://goo.gl/gRhM4U https://goo.gl/Mtk8ZH https://goo.gl/IUC2Y3
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- 44. Locate us on Google Maps https://goo.gl/maps/BKkUtq9gevT2 www.entrepreneurindia.co
- 45. Contact us Niir Project Consultancy Services 106-E, Kamla Nagar, Opp. Spark Mall, New Delhi-110007, India. Email: [email protected] , [email protected] Tel: +91-11-23843955, 23845654, 23845886, 8800733955 Mobile: +91-9811043595 Fax: +91-11-23841561 Website : www.niir.org www.entrepreneurindia.co Take a look at NIIR PROJECT CONSULTANCY SERVICES on #StreetView https://goo.gl/VstWkd www.niir.org www.entrepreneurindia.co
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- 60. Contact us Niir Project Consultancy Services 106-E, Kamla Nagar, Opp. Spark Mall, New Delhi-110007, India. Email: [email protected] , [email protected] Tel: +91-11-23843955, 23845654, 23845886, 8800733955 Mobile: +91-9811043595 Fax: +91-11-23841561 Website : www.niir.org www.entrepreneurindia.co Take a look at NIIR PROJECT CONSULTANCY SERVICES on #StreetView https://goo.gl/VstWkd www.niir.org www.entrepreneurindia.co
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