Chocolate Shoppe Ice Cream Co.

We've blanched all the ingredients in these blend tanks and they're each 1,000 gallons. So then we send it over to the pasteurizer, which is this apparatus over here, which will pasteurize the mix, which basically kills all of the bacteria that potentially can be in the mix. And the dairy industry is basically the only industry that you have to kill 100% of all bacteria in the mix before you can use it. And then it goes into our holding tanks and it pasteurized mix that we can then use into the ice cream. So we take our liquid mix, we flavor it, we put in the flavor, this has a little bit of Then it goes into the ice cream machine, which is this large piece here. And what this does is from the back of the barrel to the front of the barrel, the frosted part that you see, it goes in and hits the side of the barrel with the stainless steel and freezes. And then there are blades that are constantly going around and scraping, scrape it off. So what we'really trying to do there, freeze the mix, freeze the water in the mix to grow an ice crystal, inject a little bit of air into the airline into that so it's not a solid chunk of ice. Surround that air pocket with ice and fat and sugar. You have sugar in the mix, you have fat in the mix, you have the ice. So your ice crystal will create an air pocket, surround that with fat. And you want to cover the ice crystal with fat so you don't feel the ice crystal, it's just smooth in your mouth. That's the fat, the butter fat that's in the cream that's in there. By the time it leaves the ice cream machine, then it's just a solid smooth ice cream This is Munchy Madness. So we're adding a caramel ripple, which is red piece here. This is a ripple p So there's our caramel ripple. That goes up this pipe and spun into the ice cream up top. And if we go over closer to the ingredient feeder, this is that equipment that adds the M&M, the Oreo, the peanut butter cup. The caramel cup is always really easy. That's the ingredient feeder of the day.