Ice Cream Plant
Goma Engineering is a leading organization that helps you in setting-up complete manufacturing plant for hassle-free ice-cream processing.
.jpg)
Functionality:
1) Blends milk, cream, sugar, stabilisers, and emulsifiers
2) Pasteurises the mix to eliminate harmful microbes
3) HTST units for continuous large-scale production.
4) Batch pasteurisers available for artisanal setups.
Benefits:
1) Ensures safe, standardised mix quality.
2) Provides flexibility for small- and large-scale producers
3) Improves downstream processing consistency.
Functionality:
1) Reduces fat globule size under high pressure.
2) Enhances smoothness and uniformity of the mix
3) Prevents separation during freezing.
4) Supports controlled overrun for texture optimisation.
Benefits:
1) Delivers creamy, stable ice cream texture.
2) Improves product shelf life and consistency.
3) Enhances consumer appeal with uniform quality.
Functionality:
1) Rapidly cools mix to 4°C or below.
2) Uses plate or tubular heat exchangers for efficiency
3) Prevents microbial growth post-pasteurisation.
4) Prepares mix for the aging stage.
Benefits:
1)Preserves product safety and freshness.
2) Maintains flavour integrity.
3) Supports energy-efficient production.
Functionality:
1) Holds mix for 4–12 hours at controlled temperatures.
2) Allows fat crystallisation and stabiliser activation.
3) Improves whipping and body of ice cream.
4) Fully insulated stainless steel construction.
Benefits:
1) Enhances overrun control.
2) Provides smooth and creamy mouthfeel.
3) Enables consistent batch quality.
Functionality:
1) Freezes mix while incorporating air (overrun).
2) Batch freezers ideal for specialty flavours.
3) Continuous freezers for large-scale, consistent output.
4) Automated controls for precision freezing.
Benefits:
1) Ensures uniform texture and structure.
2) Supports innovation in flavours and formats.
3) Reduces wastage with consistent performance.
Functionality:
1) Dispenses ice cream into cups, cones, or novelties.
2) Available in rotary and linear configurations.
3) Supports multi-flavour fills and toppings.
4) Integrates lidding, sealing, and coding.
Benefits:
1) Delivers retail-ready packaging.
2) Enhances product variety and appeal.
3) Improves efficiency and reduces labour costs.
Standard formats ideal for retail and quick-serve consumption, offering variety in taste and packaging.
Individually portioned frozen treats molded around sticks, often coated or filled.
Custom-shaped ice creams formed through extrusion, allowing for unique designs and layered Flavors.
Classic combinations of ice cream with biscuits or dipped coatings for added texture and appeal.
Large-volume packaging for family consumption or foodservice distribution.
Plants range from pilot-scale units for R&D to large-scale industrial plants. GOMA designs modular ice cream plants that can be scaled according to production requirements.
Homogenization reduces fat globule size, improving creaminess, texture, and stability. GOMA integrates high-pressure homogenizers to ensure smooth and uniform ice cream.
