Operations and Supply

Chain management
Assisnment No.1
Group Members
 Shilpa Gaikwad 078
 Manish Mishra
 Aishwarya jaiswal
 Harshada Nanekar
 Sneha
Amul Ice Cream Manufacturing
Process
Introduction
 Amul Ice Cream was launched on 10th March, 1996 in Gujarat.
Amul ice cream was launched on the platform of ‘Real Milk.

 In 1997, Amul ice creams entered Mumbai followed by

Chennai in 1998 and Kolkata and Delhi in 2002. Nationally it
was rolled out across the country in 1999.

 In January 2007, Amul introduced SUGAR FREE & ProLife

Probiotic Wellness Ice Cream, which was a first in India.

 Today the market share of Amul ice cream is 38% share

against the 9% market share of HLL, thus making it 4 times
larger than its closest competitor.
PRODUCTS OF AMUL ICECREAM
Production Process
 The manufacturing process of ice cream has
been found to consist of the following
fundamental steps which in simple terms
could be described as follows:
 Preparation of lce Cream Mix
 Semi-Freezing the Ice Cream Mix
 Fruit Feeding
 Extruding and Packaging
 Hardening
 Storing the finished Product
 Step-1: Preparation of lce Cream Mix
In this stage the ingredients like cream,
water, sugar and other sweeteners, colorings
and flavorings agents, stabilizers and
emulsifiers are dissolved and mixed in an
unfrozen stage. In modem manufacturing
systems, the mix is then homogenized,
standardized and pasteurized.
 Step-2: Semi-Freezing the Ice Cream Mix
This is the stage where the ice cream mix is semi
frozen and air is whipped into it by a Freezer. Here the
ice cream mix freezes at 27-28 degree Fahrenheit.

 Step-3 :Fruit Feeding

For ice creams with fruit and nut pieces, at this stage
the small and ground pieces of fruits and nuts are
injected into the semi frozen ice cream. For plain
flavoured ice creams like vanilla, strawberry, pine
apple or mango flavoured ice creams, this step is not
required.
 Step-4 : Extruding and Packaging
In this step the semi frozen ice cream is extruded
from the freezer and filled into different
packaging containers.

 Step-5: Hardening
Here the semi frozen and packed ice cream is
hardened by a blast freezer at a temperature of
-25 to -45 degrees Fahrenheit. Here the ice cream
freezes to a temperature ofminimum-15 degree
Fahrenheit usually within 8-12 hours of duration.
 Step-6: Storing the finished Product

After hardening , the finished product of ice cream

ready for sale, is stored in a Deep Freezer or
Walk-in Freezer at a temperature in between -10
and -20 degrees Fahrenheit ( -22 and -40 degree
Celsius).
TYPES OF PRODUCTION PROCESSES

 There have been two major types of

manufacturing processes adopted in the ice
cream industry for commercial scale of
operation viz.:
 1. Batch Freezing Process
 2. Continuous Freezing process
Reasons for Choosing Batch Freezing
process:
 l. The batch freezing equipment costs less
than the continuous freezing equipment.
 2.Since the production is in batches, it allows

taste testing and correction in between

production.
 3 .It gives the flexibility to a small operation

to create many flavours in a short period of

time without spending lots of time setting up
the production with use of small quantity of
the ice cream mix.
Reasons for Choosing Continuous
Freezing process :
 1. Uniformity of the product: The finished product is
more uniform because of the volume of production.

 2. High Production Level : The continuous freezing

permits higher production levels per hour basis and
there is no need for stops needed to fill and empty a
batch freezer.

 3. Flexibility: The Continuous Freezers can be

attached to different processing machines to produce
various pack variants such as cups , cones , tubs and
bulk packs.
PRODUCT PACKAGING:
 The pack variants oflce Cream found in the
market are as follows:
HYGIENE OF THE MANUFACTURING
SYSTEM:
 1. All time maintenance of high standards of sanitation at all
stages from production to distribution of ice cream.

 2. The ice cream mix consisting of its ingredients should be put

to efficient pasteurization process to kill all the pathogens
before freezing.

 3. Sufficient precaution has to be taken to prevent second level

contamination ·· · during its freezing , packaging , storage of
finished goods and its distribution. ·

 4. All personnel engaged in the manufacturing system at each

stage whether it is production, packaging, storage and despatch
should he well aware ofthe hygiene and must put into practice.
Thank You