Before refrigeration ice cream was a handmade luxury they place the ingredients in a mixing in a tub

filled with ice and salt water the salt helped the ice absorb heat cooling the mixture below the freezing
point in the 1920s commercial freezers made mass production possible launching the ice cream
industry.

To make this ice cream treats, ice cream must be made by you first. It all begins with fresh cream, the
factory stores the cream in refrigerated silos set to a constant 4 degrees celcius. The silos feed a high
speed mixer that blends it with the other ingredients. The main dry ingredients are powdered skim milk
and plant-based stabilizers and emulsifiers, stabilizers prevent the ice cream from crystallizing and
emulsifiers allow the mix to bond with air during the whipping process. The other ingredients are sugar
and corn syurp. After about three minutes of mixing a pumping system moves the mixture into large
pasteurization thanks. The thanks keep the mixture at 72 degrees celsius for half an hour killing any
bacteria and activating the stabilizers. Then the factory homogenizes the mixture, a process that breaks
up the fat globules giving the ice cream a smooth texture. concentrated vanilla flavoring is added and
the mixture is cooled by them. Then cooled and whipped for about 15 seconds by them. Whipping
blends the mix with air tansforming it from a liquid to a soft solid, without air it would come air out
looking like frozen milk rather than ice cream. The ice cream sandwich wafers are made of choccolate
cake ingredients. A filling mechin feeds two lines of wafers towards an injection pipe in the center, just
as two wafers come together the mechin injects 80 mililiters of vanilla ice cream in between. The pipes
head shapes the ice cream into a rectangular slab that fits perfectly between the wafers. All this
happens at a rate of 140 ice cream sandwich per minute.

As the sandwichs move on to packaging, the filling is still ice cold from the freezing phase, so there's no
threat of it melting. The packaging system raises each sandwich into a wrapper than folds and tucks the
ends. The next mechin counts the sandwiches and unserts them in boxes. Oce sealed the boxes go
directly into a storage freezer at minus 30 degrees celsius. On anoter line, ice cream cone production is
underway. A feeder drops pre-wrapped sugar cones into holders on a conbeyor belt. They firts pass
under sprayers that coat the inside with a choccolaty coating which adds flavor and creates a barrier
between the cone and ice cream, so the cone remains crispy until you eat it. Next, nozzles squirt in the
ice cream filling 78 millliliters per cone, one production line two flavors one row of cones gets vanilla ice
cream the other row choccolate. Now for a tasty surprise in the cones core an injection of liquid
caramel. This factory also makes ice cream cones chocolate and strawbery sauce inside. Next a
chocolate flavored liquid topping, than crunchy finishing touch a layer of chocolaty coated puffed rice.
Finally the cones move under a lid dispenser, it applies a wax coated paper lid to each one a heating
element instantly melts the wax sealing the lid to the cones paper sleeve. From here, the ice cream
cones go into boxes, then straight into the freezer. Ready to take a licking.