Fat glaze crystallization
Instant hardening of fat glaze in ice cream comets.
Forcing the fat glaze to crystallize, by cooling it with liquid nitrogen, leads to increased production capacity and longer shelf life.
Prior freezing prevents smearing of the fat barrier during ice cream dispensing and this guarantees an effective moisture barrier between the ice cream and the wafer.
Dohmeyer offers solutions both for batch and continuous processes. We can advise you on the right equipment for different phases of production (liquid, solid, paste) of finished or semi finished prepared foodstuffs.