Multi-layer Ice Cream Production

Process description

For the production of ice lollies with one or more layers of fruit, the ice blanks are frozen to harden the surface and to impart them with so much cooling energy that the layer subsequently applied, by dipping into fruit sauce or liquid chocolate, freezes. This process is repeated until all layers are applied.

Messer solution

Surface hardening by immersing in liquid nitrogen.

Advantages:

• Even layers
• Short freezing times
• Several layers possible
• Different depths and flavour of layer possible
• Low loss rate
• Continuous process