​​Ice cream mixing

Successful mix preparation requires knowledge of many different aspects of production, including freezing, handling, homogenization and pasteurization as well as an understanding of how these processes affect your ingredients.

Tetra Pak's dedicated ice cream experts combine knowledge of the chemical and physical parts of the process to support you in all areas of your mix preparation.

For example, when freezing the base mix, the consistency of the product is determined by the amount of frozen water in the mixture. The amount of water depends on other factors, such as the type and amount of sugar in the mixture. Our experts can help you adjust your mixture or tweak the process until you get the desired result.

Tetra Pak offers a complete range of mix preparation equipment from small, self-contained units to specially designed mix plants. They are designed with a high focus on food safety and hygiene and always configured to specific production need and parameters, including low or high complexity levels.

*Frozen dessert is a term for all kinds of desserts that are meant to be eaten in a frozen condition. They include ice creams, sherbets, sorbets, frozen yoghurts and non-dairy frozen desserts. Dairy ice cream is made with legally defined amounts of milk fat and non-fat milk solids that vary between countries according to national regulations. This must be checked in each case by the food producer. For the purposes of these pages, references to plant-based ice cream could be read as synonymous with plant-based frozen dessert.