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Stick
Bar Ice Cream
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Type |
Package Volume |
Ingredients |
Storage
Condition |
| Chocolate
Coated Vanilla Stick Bar Ice Cream |
45-55 gr |
Fresh
Milk, Sugar, Milk Powder, Salt, Stabilizer, Vanilla,
Vegitable Oil, Chocolate |
-20°C |
| Saffron
Stick Bar Ice Cream |
75 gr |
Fresh
Milk, Fresh Cream, Saffron, Sugar, Milk Powder,
Salt, Stabilizer, Pistachio Pieces |
-20°C |
| Coffee
Stick Bar Ice Cream |
75
gr |
Fresh
Milk, Fresh Cream, Sugar, Milk Powder, Salt,
Stabilizer, Coffee |
-20°C |
| Chocolate
Stick Bar Ice Cream |
75 gr |
Fresh
Milk, Fresh Cream, Sugar, Milk Powder, Salt,
Stabilizer, Cacao Powder |
-20°C |
|
CaCao Stick
Bar Ice Cream
Nutrition
Information per 100gr |
| Fat |
10 gr |
| Protein |
3/7 gr |
| Dry Matter |
40 gr |
| Energy |
225
Kilo Calory |
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Coffee Stick
Bar Ice Cream
Nutrition
Information per 100gr |
| Fat |
10 gr |
| Protein |
4/3 gr |
| Dry Matter |
40 gr |
| Energy |
228
Kilo Calory |
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Saffron Stick
Bar Ice Cream
Nutrition
Information per 100gr |
| Fat |
10 gr |
| Protein |
4/2 gr |
| Dry Matter |
40 gr |
| Energy |
227
Kilo Calory |
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Vanilla Stick
Bar Ice Cream
Nutrition
Information per 100gr |
| Fat |
6 gr |
| Protein |
3/5 gr |
| Dry Matter |
34 gr |
| Energy |
180
Kilo Calory |
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Fat Level
Regulation |
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Heating |
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Taking Sample &
Quality Control |
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Tank Storage |
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Cooling Down |
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Filtration |
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Taking Sample & Lab Test |
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Tank Storage |
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Cooling Down |
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Taking Sample &
Quality Control |
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Pasteurization |
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Homogenization |
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Mixing
Ingredients for each Product |
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Packing & Boxing |
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Ice Cream Coating |
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Stick Inserting |
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Filler |
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Freezing |
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Taking Sample &
Quality Control |
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Taking Sample &
Quality Control |
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Freezing Tunnel |
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Taking Sample &
Quality Control |
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Marketing |
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