Download Ice Cream Project- Final PDF

TitleIce Cream Project- Final
TagsIce Cream Warehouse Foods Food & Wine
File Size298.1 KB
Total Pages22
Table of Contents
                            RAW MATERIALS
	Pasteurizing to kill bacteria
	
	300 litres of milk is put into the pasteurization machine which is composed of a series of stainless steel plates. Hot water, approximately 182°F (83°C), flows on one side of the plates. The cold milk mixture is piped through on the other side. The water warms the mixture to a temperature of 180°F (82°C), effectively killing any existing bacteria.
	Homogenizing to produce a uniform texture
	Cooling and resting to blend flavours
	After heating the milk is put into a special vessel where the milk is allowed to cool naturally. After 2-3 hrs the milk is cooled naturally at a temperature of 5°C- 6°C.and 100kgs of sugar and stabilizer powder is mixed with the milk, limited quantity of cream is added to the milk and at last the the variety of flavours are added to the milk.
	Cooling in Special Cooling tank
	The mixture is then transferred to the Special cooling tank where it is cooled at a temperature of -5°C.
	Milk Tank
	The cooled mixture is put into the MILK TANK where there are 2 tanks( capacity to have 60 litres of milk in each tank).
	Contifeezing to soft serve cosistency
	
	Adding fruit and sweetened chunks
PRODUCTIVITY
QUALITY CONTROL
	
	SUGGESTION
	As per our observations we can suggest that though Vinod ice cream is small scale industry it has the potential to grow  on large scale and has potential to sell product at national level.We can suggest the company to produce more of its products in way they are performing.The company should also try to expand its business by opening more such branches in other areas.
	We wish all the best to the company for its success in the future.
                        
Document Text Contents
Page 1

ABOUT ICE-CREAM INDUSTRY

History of Ice-cream
The history of ice cream in the 20th century is one of great change and increases
in availability and popularity. In the United States in the early 20th century, the
ice cream soda was a popular treat at the soda shop the soda fountain, and the
ice cream parlor. During American Prohibition the soda fountain to some extent
replaced the outlawed alcohol establishments, including bars and saloons.

Ice cream became popular throughout the world in the second half of the 20th
century after cheap refrigeration became common. There was an explosion of ice
cream stores and of flavors and types. Vendors often competed on the basis of
variety. Howard Johnson's restaurants advertised "a world of 28 flavors." Baskin-
Robbins made its 31 flavors ("one for every day of the month") the cornerstone of
its marketing strategy. The company now boasts that it has developed over 1000
varieties.

George and Davis' Ice Cream Cafe on Little Clarendon Street, Oxford.

One important development in the 20th century was the introduction of soft ice
cream. A chemical research team in Britain (of which a young Margaret Thatcher
was a member) discovered a method of doubling the amount of air in ice cream,
which allowed manufacturers to use less of the actual ingredients, thereby
reducing costs. This ice cream was also very popular amongst consumers who
preferred the lighter texture, and most major ice cream brands now use this
manufacturing process. It also made possible the soft ice cream machine in
which a cone is filled beneath a spigot on order. In the United States, Dairy
Queen, Carvel, and Tastee Freez pioneered in establishing chains of soft-serve
ice cream outlets.

Technological innovations such as these have introduced various food additives
into ice-cream, notably the stabilizing agent gluten to which some people have an
intolerance. Recent awareness of this issue has prompted a number of
manufacturers to start producing gluten-free ice-cream. The 1980s saw a return
of the older, thicker ice creams being sold as "premium" and "superpremium"
varieties under brands such as Ben and Jerry's and Häagen-Dazs.

History of ice-cream in India

As early as the sixteenth century, the Mughal emperors used relays of horsemen to bring
ice from the Hindu kush to Delhi where it was used in fruit sorbets Kulfi is a type of ice
cream which is very closely related to the Persian ice cream and is still sold by road side
vendors and in restaurants.

1

http://en.wikipedia.org/wiki/Kulfi
http://en.wikipedia.org/wiki/Delhi
http://en.wikipedia.org/wiki/H%C3%83%C2%A4agen-Dazs
http://en.wikipedia.org/wiki/Ben_and_Jerry's
http://en.wikipedia.org/wiki/Gluten_sensitivity
http://en.wikipedia.org/wiki/Gluten
http://en.wikipedia.org/wiki/Food_additives
http://en.wikipedia.org/wiki/Tap_(valve)
http://en.wikipedia.org/wiki/Margaret_Thatcher
http://en.wikipedia.org/wiki/United_Kingdom
http://en.wikipedia.org/wiki/Soft_ice_cream
http://en.wikipedia.org/wiki/Soft_ice_cream
http://en.wikipedia.org/wiki/Oxford
http://en.wikipedia.org/wiki/Little_Clarendon_Street
http://en.wikipedia.org/wiki/Baskin-Robbins
http://en.wikipedia.org/wiki/Baskin-Robbins
http://en.wikipedia.org/wiki/Howard_Johnson's
http://en.wikipedia.org/wiki/Refrigeration
http://en.wikipedia.org/wiki/Bar_(establishment)
http://en.wikipedia.org/wiki/Bar_(establishment)
http://en.wikipedia.org/wiki/Prohibition

Page 2

INDUSTRY PROFILE

History of Indian Ice-cream industry is very old started in un-organised sector and
mainly popular product was kulfi. New technologies and freezers are the main
force behind the development. Future is bright for Ice-cream Industry in India.
Many MNCs and Cooperative sector companies will play a major role. Focus in
India will be regional markets. Covering national market with one plant and one
brand will be difficult. Needs huge investments.

The ice cream market in India is currently estimated to be 210mn liter valued at
Rs 450 crores (MRP Rs9bn). The market growth during the late '80s and in the
early '90s was very low at around 2-3% pa. Since the last two years, the market
has been witnessing a much faster growth at around10-12%pa. The growth rate
could have been even higher but for poor infrastructure, (still) high excise duty/
sales tax etc. Excise on ice cream was increased from 13% to 16% in the
2003-04 budget.

Market growth historically was stunted by Government policies. Till 1997, ice
cream manufacture was reserved for small-scale sector. The leading players
were unable to invest adequately to develop an infrastructure of cold chain for
storage and distribution. Erratic supply and shortage of power in most parts of
the country have been the major factors limiting growth of a cold chain. As a
result, there was a dearth of good quality products in the market and also lack of
adequate infrastructure to distribute the same. Cadbury had entered the market
in 1992 with its Dollops brand, but was unsuccessful in building up a significant
franchise and withdrew two years later. In the absence of any competition
from MNCs, local players were able to build up a strong franchise in respective
local areas. Some of the players built up their market through exclusive parlors.
But in most cases parlor network also could not extend beyond local limits.

At the beginning of first phase of liberalization, Hindustan Lever (HLL) entered
the market through frozen dessert route.Frozen desserts were technically not
reserved for small scale.

Amul ice cream,manufactured by the largest milk-producing co-operative was
introduced in Mumbai market in 1996, intensifying the competition.
Removal of licensing restrictions and investment by new players in capacity and
market expansion is expected to lead to rapid demand growth in the sector. A 10
12% pa volume growth can be sustained for a very long period, say 2-3 decades,
due to the fact that current base of consumption is extremely small.
Ice creams are available in various forms such as cone, cups, bar (candy), party
pack etc. Candy sticks account for about 25-30% of volumes, whereas cups and
other novelties contribute the rest.
Frozen desserts market in India is very small and refers to oil fat based ice
creams.

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