ROBINSON'S ICE CREAM.

New Zealand Herald, Volume LXI, Issue 18895, 18 December 1924, Page 15

ROBINSON'S ICE CREAM.

METHOD OF PRODUCTION.

UP-TO-DATE PLANT USED.

Ico cn»ani may appear a very simple thing in tho matter of production—certain ingredients pleasing to tho palate frozen to make a cooling delicacy. Its manufacture, however, in largo quantities involves a surprising number of processes, and a visit to the, factory of the Robin-ori Ice Cream Company, Ltd., besides being a unique experience, gives an excellent idea of modern methods in production. Mr, Robinson, tbo founder of the business, has been connected for many years ;n Auckland with the making of the tasty summer confection, and with expansion of the concern has como a more and more elaborate manufacturing plant, until to-day tho machinery employed embraces tho latest scientific devices for tho producing of ice cream of purity a:nd cleanliness. Tho firm has always had particular regard to the quality of its jco cream, and an inspection of the equipment in the new factory, 22, James Street, Arch Hill, furnishes ample evidence of tho perfect conditions under which it is produced. In tho first stage tho milk and cream aro poured into a tank, from which the future ice cream is taken up by a pump to the floor above, where it is received into a large glass-lined mixer. Having been mixed to the requisite degree, tho product is taken on another stage. Hero it is heated by steam to 145deg. Fahrenheit, and this temperature is maintained for half ati hour in order to pasteurise the cream. It is then cooled down to 110 deg., afterwards passing through pipes to a strainer. It then passes on to the yiscol.iser, the only appliance of its kind in New Zealand. This machine subjects the cream to a pressure of 20001b per square inch, and thus breaks the globules of fat and gives tho smoothness which is desired by all ice cream manufacturers and appreciated by the public generally. The next process is tho passage over the cooler, and it is then poured into vats, the temperatures of which are maintained at 40 degrees. Straight from there the cream is returned by pipes to the floor beneath, and is received into a batch measure preparatory to passing into the freezer, where it assumes that final form which is tho delight of young and old. From the freezer the ice cream is drawn off in cans and put into cool chambers «registering a temperature of 4deg. below zero. From hero the ice cream is taken bv motor lorry, train and boat to all parts of Auckland. Throughout tbo whole process the transformation of tho various ingredients from their original state into the delicious and cooling ico cream has been accomplished by means of machinery, no hands having touched it. Thus Robinson, Ltd., can truthfully maintain that their ice cream is produced under the most hygienic conditions. Tho attainment of a product which, besides being a delicacy, is of high food value has always been tho aim of the firm. In the course of an interview 'the manager, Mr. J. W. Bentley, stressed tho fact that neither he nor anyone elso connected with tho company was a member of the deputation which waited upon the Minister of Public Health in connection with the use of cornflour in the making of ice cream. It is this strict regard to quality that has earned tho firm such a flattering reputation and made their ico cream tho delight of Aucklanders for a number of years. The excellence of the product and the popularity it enjoys are reflected in the fact not only that a thoroughly up-to-date plant lias already been installed, but also that, warranted by the progress of tho past, provision for expansion in the business has been mado. Although tho factory at present has over 9000 square feet oi: floor space it is anticipated that more room will be required in the not distant future, and to this end the foundations of tho buildings were put down to carry extra storeys. In keeping with the company's policy the factory is open for public inspection at ail times.