Pasteurization vs. cold production

In ice cream production, there are different ways of making the ice cream mass. While the cold production - i.e. simply mixing the ingredients without heat - is often used as a quick method, pasteurization pasteurization through heat treatment offers numerous advantages. Why is pasteurization the key to better quality, longer shelf life and optimum consistency? We explain in this article.

What is cold production - and what are its limits?

The cold production is a process in which the ice cream mixture is made from milk, cream, sugar and other ingredients such as binding agents without heating is mixed cold. This often involves the use of so-called cold binders or special powders are often used to stabilize the mixture.

Advantages of cold production:

• It is fast and uncomplicated.
• No special heat treatment technology is required.
• It is particularly suitable for smaller quantities and simple recipes.

But this is where the problem lies:

• Without heat, there is no way to emulsify the ingredients to emulsify optimally - Fat, sugar and water do not combine as homogeneously as with pasteurization.
• Binders and stabilizers are not fully activated. As a result, the ice cream mass is less stable and tends to crystallization.
• Shelf life and hygiene are limited as possible germs or undesirable microorganisms are not killed.

In short: cold production is a quick solution, but does not lead to the same professional result. professional result as pasteurization.

Why pasteurization is superior to cold production

The pasteurization goes far beyond simple mixing. Through targeted heating (usually to 65-85°C) and rapid cooling, the following happens:

1. optimum emulsification of the ingredients

Pasteurization combines fat, sugar, protein and water through the heat to form a homogeneous mass. The binding agents and stabilizers are fully activated and develop their full effect. The result:

• a creamy, smooth texture of the ice cream,
• less Crystal formation during freezing,
• a even, harmonious taste.

These effects can only be achieved to a limited extent with cold production, as the ingredients are not sufficiently emulsified.

2. longer shelf life

Pasteurized ice cream masses are significantly more durable than cold-mixed mixtures. Why?

• The heat treatment reduces microorganisms and deactivates enzymeswhich cause the ice cream to spoil more quickly.
• This keeps the pasteurized mixture microbiologically safe and stable for longer - ideal for storage or for cup filling.

In cold production, on the other hand, you have to process and use the mass quickly to avoid loss of quality.to avoid any loss of quality.

3. more hygiene and food safety

While germs can remain in the ice cream mass during cold production, pasteurization guarantees significantly higher food safety. higher food safety. Especially with ingredients such as milk, cream or egg this is a decisive advantage.

• Salmonella, listeria and other germs are reliably killed.
• The risk of contamination is significantly reduced.

Your customers can rest assured that your ice cream not only tastes great, but also meets the highest safety standards.

4. perfect for cup filling

Pasteurized ice cream masses are ideal for cup filling and the sale of packaged ice cream products. The longer stability and shelf life of the mixture ensure that the ice cream retains its quality even after storage and transportation. quality after storage and transportation - taste, consistency and texture.

Cold production quickly reaches its limits here, as the mixture does not have the same stability.

Pasteurization: The quality standard for professional ice cream makers

Pasteurization may seem more time-consuming than cold production - but the advantages speak for themselves:

• Creamier texture and finer consistency
• Homogeneous emulsification of the ingredients
• Longer shelf life and stability of the ice cream mass
• Greater food safety through germ reduction
• Ideal for cup filling and storage

While cold production may be sufficient for quick ice cream production, pasteurization delivers a premium resultthat will delight your customers and mark you out as a professional.

Why is it worth investing in a pasteurizer?

A professional pasteurizer allows you to control the heat treatment of the ice cream mass - efficiently, safely and reliably. Here are the most important advantages for you:

• More quality: Consistent results with perfect texture and taste.
• Greater flexibility: Pasteurized mixes are suitable for various applications, from ice cream counters to cup filling.
• Less waste: The longer shelf life saves you costs and resources.
• Satisfied customers: Because they can taste the difference.

In short: pasteurization is the basis for excellent ice creamthat not only impresses your customers, but also gives your ice cream parlor a competitive edge.

 

Conclusion: Pasteurization for top quality

While cold production is fast, pasteurization delivers what really counts: creamy texture, long shelf life and maximum food safety. If you want to produce ice cream of the highest quality and work efficiently, pasteurization is the key.

Do you have any questions about which pasteurizer is best suited to your ice cream laboratory? At Krä Eistechnik we are happy to support you - with expert advice and the best solutions for your production.