Everybody loves ice cream

Everybody loves ice cream, and now our Ice Cream Product Development Centre in Denmark can help our customers convert ice cream ideas into commercially viable consumer products through innovative R&D activities. We are proud to present the new member of the Tetra Pak family, the Hoyer DeepBlue™ CK low temperature freezer which could very well revolutionise the ice cream production process.

With the unique Microform Technology™ (a cold kneading freezing process), the Hoyer DeepBlue concept will provide a number of benefits related to smaller ice crystal formation and offers complete solutions for the production of low temperature ice cream products.

Superb flavour, smoother mouthfeel and healthier products

The kneading freezing process creates a fine-structured ice cream with improved product quality by enabling micro-size ice crystals and air bubbles to form. This gives low temperature ice cream a superb flavour with smoother mouthfeel and creamier taste and it allows production of exciting, new and healthier products.

Not only does mouthfeel improve with low temperature ice cream, but we can improve creaminess with a lower fat content. This means that healthier low-fat products taste as good as – if not better than – top-of-the-range traditional ice cream.

Complete production lines

Two Hoyer DeepBlue line solutions has been launched – one for filling cups and containers, and the other for extruding between sandwich biscuits. The production steps covered are continuous freezing, ingredient addition, filling, extrusion and cutting. Additional solutions for other extruded products are being developed and introductions will follow soon.

Increased margins and short payback

The Hoyer DeepBlue concept include shorter throughput times, fewer product transfers, reduced space requirement and improved hygiene. It gives our customers the choice of either reducing the amount of expensive ingredients such as cream fat or butterfat, or using less expensive ingredients such as vegetable fat instead of cream fat or butterfat. In either case the result is high-quality ice cream.

For more information please contact Poul Henrik Vallentin

Read more in Products, Processing Ice cream