1、 General Ice cream production with large inclusions White paper Getting more out than what you put in General Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published October 2017 Tetra Pak International S.A No part of this publication may be duplicated in any form without the sourc

2、e being indicated.3 CONTENTS Introduction _ 4 Who is this booklet for?_ 4 What can be improved?_ 4 The journey _ 5 What makes a successful large inclusion _ 5 Challenges with existing extrusion-line technology _ 6 Addressing a market need _ 7 Solving a problem through the development of novel techno

3、logy _ 7 Prototype to explore the possibilities _ 10 From prototype to production equipment _ 11 Conclusion _ 11 Tetra Pak your processing partner _ 12 4 INTRODUCTION Who is this booklet for?This booklet is for ice cream producers of all sizes seeking a more cost-effective,efficient way of introduci

4、ng large inclusions into extruded ice cream products.Existing production methods are expensive and produce too much waste.We at Tetra Pak would like to share how we chose to address these and other challenges.What can be improved?The market for premium-quality stick ice cream products is expanding r

5、apidly especially for products with large inclusions.Nevertheless,there remains significant room for improvement in adapting extrusion-line production for these delicious products.Existing technologies focus on some of the production challenges,but none offer a solution to them all.We began by targe

6、ting these four areas:Appearance Correct shape and appearance is essential.Products need to be free of dents in the ice cream,protrusions,uneven edges etc.The challenge:Develop equipment that can add large inclusions without compromising the appearance and integrity of the ice cream product.Position