Its smooth texture makes low temperature ice cream ideal for shaping into a variety of products. We have the production and processing solutions for your needs.
Low temperature ice cream undergoes a cold kneading process, which creates a finely structured ice cream with a soft feel and creamy taste. This creates a smoothness that can make healthier, low fat products taste just as good as top-of-the-range traditional ice cream.
Tetra Pak® Continuous Freezer is the brand name for our low temperature ice cream solutions. When the ice cream is cooled down to -12 to -15 °C (10 to 5 °F), it becomes very viscous, rather like soft clay, which is ideal for shaping into a variety of new products.
Learn more about the Tetra Pak® Continuous Freezer.
The outstanding filling, shaping and extrusion modules available open up new markets for unique products. The technology also saves on raw materials, allowing for a quick return on investment.
See all our solutions for ice cream processing and production.
Do you want more information about Low-temperature Ice Cream?