Modern Methods Of Ice Cream Making

Manawatu Times, Volume 64, Issue 278, 24 November 1939, Page 3

Modern Methods Of Ice Cream Making

A FEILDING ENTERPRISE Feilding is among the very few towns which have introduced modern hygenic machinery for the manufacture of ice cream and thanks to the enterprise of the proprietors of Groombridge’s wellknown establishment the third plant of its kind to come to New Zealand was installed in their premises. The old-time system of making ice cream has been completely discarded and has been replaced by electrical machinery which produces the product without human aid.

The first process in the modern method of manufacture witnesses the pasteurisation of the cream and milk and before the mixture passes over the watqr cooling apparatus it enters a machine which causes a thorough mixing of the butter fats. This is an important stage of the process for the action the mixture is here subjected to results in the butter fats being disintegrated and they no longer exist in their separate state. This is claimed to be a distinct aid to digestion. The next stage witnesses the mixture conveyed to the coolers where it remains at a fixed temperature until ready for the final process—its conversion into ice cream.

The plant for this process is the most up-to-date in the world and is capable of turning out five gallons of ice cream every eight minutes. The mixture is placed in this rustless steel cylindershaped machine which has a churning apparatus electrically operated. The turning of a switch sets the churn in action and at the sarno time releases the freezing gases and in eight minutes the finished product is released into receptacles ready for consumption. This modern plant is a revelation for its cleanliness and efficiency. Its production capacity is such as to meet every demand and the outstanding feature of the whole equipment is the elimination of contamination in any way resulting from human touch. It is the most hygenic innovation for the manufacture of ice cream ever conceived and the fact that many more plants are now being installed throughout New Zealand testifies to its success. Attached to the factory where the ice cream is manufactured is a large refrigerator in which all kinds of frozen products are stored at a temperature fluctuating round about zero. When the heavy door of this refrigerator was opened yesterday to enable a “Times” representative to see the cases of products stored therein, the temperature in the factory very promptly dropped many degrees as the icy atmosphere of the chamber merged with the warmer air of the factory. Ail the popular styles oi frozen products dear to the hearts ot the children as well as adults were on view lying iu their cold storage awaiting the warm days of summer. This enterprise has been responsible lor evolving a novel method of packing ice cream in small quantities. Air. Fred Groombridge, junr., has patented a special container which will be on the market this summer. This container enables the purchaser of au ice cream to be eaten off the premises to eat it in comfort. It is in tho nature of au oblong carton with a butter-paper strip in the interior which, operated by the hand, enables the frozen ice cream to be eaten as desired.