New ice cream mixes raise requirements for volumetrically consistent pumping technology
Most people are familiar with the 1920s novelty song titled “Ice Cream,” with its instantly recognizable refrain: “I scream, you scream, we all scream for ice cream.” All these years later, consumers still scream for their favorite dessert choice.
There is, however, screaming that is not desirable when it comes to discussing ice cream. These are the howls of frustration that can be heard coming from ice cream manufacturers confronted with an under-performing production process. Specifically, an inconsistency of flow rate, pressure and speed during the transfer of mixes during production could result in the formation of ice crystals that are too large, which compromises the end product’s taste, visual appeal and creamy sensation.