Ice cream

What would be a summer without ice cream? Nearly eight litres are consumed by an average German every year. The major part of it comes from industrial production and ends up as family size package in German freezers.

The most important constituent parts in ice cream are milk and milk components, sugar, flavours and fat. The latter is decisive for structure, creamy consistency and melting behaviour of ice cream.

Ice lollies are optically and flavourful finished. The fat does not only influence the snap of the coating, but also the adherence to the product. The melt-off during eating and flavour release are substantially determined by the fat.

What would be a summer without ice cream? Nearly eight litres are consumed by an average German every year. The major part of it comes from industrial production and ends up as family size package in
German freezers.