Our Ice Cream Factory in Norwich

In June 2010 we were awarded SOFHT accreditation

In January 2006 we were awarded European Food Saftey Inspection Service accreditation SAFE & LEGAL.

The circular vessel on the left is a Batch Pasteurizer.
The rectangular machine on the right is a Batch Ice Cream freezer.

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Batch Pasteurizer for mixing Ice Cream & Sorbet

Pasteurization is the process by which the ingredients of the Ice Cream are heat treated for 30 minutes at 67 degrees centigrade. This to kill any harmful bacteria that might be present in any of the ingredients. In order to keep an even temperature, the mixture is stirred or agitated at the same time. At the end of the 30 minute heat treatment period, the mix is cooled to below 7 degrees centigrade within one and a half hours

The pasteurizer in the picture holds 500 litre of mix, this is quite small for a batch pateurizer. In the picture you can see on top of the vessel the blue electric motor which mixes and stirs the mixture.

At Ronaldo 's we fill the pasteurizer with Milk, Cream, Sugar, Skimmed milk powder, and Glucose. For chocolate Ice Cream, we add ground up chocolate.
We also add a small quantity of 'Mono and diglycerides of fatty acids' (a vegetable based emulsifier which naturally occurs in the human body), and two vegetable based Stabilizers whch are made from seaweed and a natural gum.

Emulsifiers and Stabilizers help the Ice Cream keep its texture and flavours on its journey from the factory to the customer.

. When the mixture has been pasteurized, it is cooled and then it is ready to turn into Ice Cream in the
Ice Cream Freezer
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The Batch Ice Cream Freezer

A Batch Ice Cream Freezer, takes the cooled mix of ingredients from the pasteurizer, and whips and freezes to produce Ice Cream. Our Ice Cream machine takes about a bucket (or 15 litres of mix), which is poured in the funnel shaped object at the top of the machine. If, for example, we are making strawberry Ice Cream, then we put in half a bucket of strawberries in as well. We switch on the machine run it for 10 minutes. The inside of the machine looks like the inside of a stainless steel bucket. The sides become very cold and the mixture of milk cream sugar and strawberries, freezes on the sides and is scraped off and whipped by a rotating assembly of scrapers. After ten minutes the Ice Cream can be extracted from the tap which is just visible in the picture.

Rhubarb Ice Cream

Filling Tubs

Cinder Toffee

Adding Ingredients

Flavours

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Our Ice Cream Factory in Norwich

In January 2006 we were awarded European Food Saftey Inspection Service accreditation SAFE & LEGAL.

The circular vessel on the left is a Batch Pasteurizer.
The rectangular machine on the right is a Batch Ice Cream freezer.

Batch Pasteurizer for mixing Ice Cream & Sorbet

Emulsifiers and Stabilizers help the Ice Cream keep its texture and flavours on its journey from the factory to the customer.

. When the mixture has been pasteurized, it is cooled and then it is ready to turn into Ice Cream in the
Ice Cream Freezer
Go back to top of the page