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No one knows exactly when ice cream was first produced. Ancient manuscripts tell us that the Chinese liked a frozen
product made by mixing fruit juices with snow what we now call water ice. This technique later spread to ancient Greece and Rome, where the wealthy in particular were partial to frozen desserts. After disappearing for several centuries, ice cream in various forms reappeared in Italy in the Middle Ages, most probably as a result of Marco Polo returning to Italy in 1295 after some 17 years in China, where he had acquired a liking for a frozen dessert based on milk. From Italy, ice cream spread through Europe during the 17th century, long remaining a luxury product for the royal courts. Industrial ice cream production began at the end of the 19th century when the first mechanical refrigerators were pioneered.
History
The history of ice cream is full of myths and stories, which
have little real evidence to support them. A typical history begins with the Roman Emperor Nero (AD 37-68) who is said to have eaten fruit chilled with snow brought down from the mountains by slaves. Elsewhere, Mongolian horsemen are reputed to have invented ice cream. They took cream in containers made from animal intestines as provisions on long journeys across the Gobi desert in winter. As they galloped, the cream was vigorously shaken, while the sub-zero temperature caused it to freeze simultaneously. The expansion of the Mongol empire spread this idea through China, from where Marco Polo reputedly brought the idea to Italy when he returned from his travels in 1296.
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It has been claimed that ice cream was introduced to France from
Italy when the 14-year-old Catherine de Medici was married to the Duc dOrleans (later Henri II of France) in 1533. Her entourage included Italian chefs who brought the recipe for ice cream with them. The secret of making ice cream remained known to only a few. So precious was it that Charles I of England is said to have offered his French chef a pension of euro 500 per year to keep his recipe secret. However, historical research has found little evidence to support any of these stories. The only mention of ice in connection with Nero comes from Pliny the Elder in the first century AD, who records the discovery that water that has been boiled freezes faster and is healthier. There is no mention of ice cream in any of the manuscripts describing Marco Polos travels. Indeed, modern historians doubt that he even reached China.
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It is unlikely that Catherines chefs knew how to make
ice cream since, at that time, the method of refrigeration by mixing ice and salt was known in Europe only to a handful of scientists. Nor is there any documentary evidence for Charles chef. We cannot be absolutely sure of exactly who invented ice cream, or where and when. In reality, the history of ice cream is closely associated with the development of refrigeration techniques and can be traced in several stages related to this.
Cooling food and drink by mixing it with snow or ice. The discovery that dissolving salts in water produces
cooling. The discovery (and spread of knowledge) that mixing salts and snow or ice cools even further. The invention of the ice cream maker in the mid-19th century. The development of mechanical refrigeration in the late 19th and early 20th centuries.
cooled with Ice & Snow brought from mountains to the court of Roman Emperor Nero. It is conceivable that this idea originated in ancient Egypt or Babylon. In 13th Century, Marco Polo returned to Italy from his famous journey. He brought recipes for water ices which are used in Asia for thousands of years. The art of making these products then moved to France,Germany,England in next few century. The origin of the proper Ice-Cream is Europe. Ice-Cream is later introduced in US, Where it developed into an Industry. In 1851 1st whole scale Ice-Cream Industry in the US was established in Baltimore Maryland by Jacob Fussell now known as the father of the American ice cream industry.
William Neilson produced his first commercial batch of ice cream on Gladstone Ave. in Toronto in 1893, and his company produced ice cream at that location for close to 100 years. The ice cream division of Neilson was recently purchased by Ault Foods of London, Ont. Ice-Cream Soda was introduced in 1879. Ice-Cream cone and Eskimo pie introduced in 1904 & 1921 & Ice-Cream becomes an essential food around 1920.
categories. As legislation varies from one country to another, the following should be regarded as a guideline only. The fat content of ice cream typically determines the category to which it belongs. In some countries fat content has to exceed 9 % to qualify for the ice cream category. Below this level, the product is typically called milk ice, whereas ice cream with more than 12 13 % fat is often categorized as either luxury or premium. The fat can be either of animal or vegetable origin. If the latter, legislation in a number of countries dictates that the product cannot then be called ice cream, but must be labeled, for example, non-dairy ice cream. In Denmark the special term ermol has to be used.
Yummy
Omore Gourmet
Igloo
Hicco Rocco
Walls
Walls came to Pakistan in 1995 establishing the Walls
factory on Multan Road in Lahore. Fully equipped with state of the art machinery, the Walls factory is a standard of hygiene and technology in the region and has become synonymous with quality. In 1998 Walls acquired Polka, a local ice cream manufacturer.
Product Name
Brands name of Walls Ice-Cream:
Feast Chocbar Jet Sport
Donut
Product Name
Kings Kulfa Big Slice
Mango Cup
Product Name
Wall's Kids' Range: MOO Moo Froot Stick
Choc dip Rainbow Swirl
Product Name
Spin
Vanilla Cup
Product Name
Cornetto:
Product Name
Caramel Disc
Pop Cone
Product Name
Badami The Traditional Treat.
Yummy
Product Name
Brands Name:
Ice-Cream cake Crown Cup Crown Cup Vanilla Yum day Cup Kiddy Cup Do-nut Super Cone Trophy Cone
Product Name
Super Cone Junior
Choc Bar Shahi Kulfi Stick Vanilla Feceta Choc Dip Choc Stick Charli Brick Kulfa
Product Name
Boom
Boom Classic Super Three Boneta Zoom Mango Poup Falsa Fruity Tooty Fruity Bar Ice Line Bar
manufacturers and distributors of Igloo Ice Cream in Sindh and Balochistan. IGLOO the pioneers in Ice Cream Industry in Pakistan made its appearance in 1971. IGLOO ice cream have more than 40 per cent market share in Sindh and Balochistan with their 6000 number of outlets.
production capacity of Igloo Ice Cream is about 2400 liters/hour and the capacity utilization is about 78 per cent on single shift basis. They have also recently entered into the field of frozen food business through introducing Denmark's favorite brand of frozen cake "Dan cake".
manufactured by Pakistan Fruit Juice Co. (Pvt.) Ltd. It was established in 1952 and is mainly involved in the manufacturing and marketing of various industrial and consumer products including beverages, fruit juices, ice cream, industrial gases and Rice/agriculture produce.
Hico has a fully automatic ice cream manufacturing facility, and has a production capacity capable of producing more than 4.5 million liters of dairy ice cream a year. Hico Ice Cream is one of the few brands in Pakistan which manufacture 100% pure dairy ice cream.
Hico's ice cream flawless quality challenges big names like Walls or Omore which have a stronger sales network and more publicity.
world. The total worldwide production of ice cream and related frozen desserts was 14.4 billion liters in 2001, i.e. an average of 2.4 liters per person, worth euro 35 billion. Unilever and Nestle are the largest worldwide producers, with about 17 and 12% of the market respectively. A huge range of different flavors is available, including savory ones. Differences in culture and climate produce wide variations in the amounts, types and flavors of ice cream produced and consumed in different countries.
litter per annum), per capita annual consumption of about 22 liter only, New Zealanders eat more, with an average consumption of 26 liter. 9% of milk produced in USA used to make ice cream More than 90% of US households buy it, often eaten as a snack, much as biscuits are eaten in the UK. Sales of ice cream in the US in 2000 were about $20 billion (Euro 13billion). Two-thirds of this sold in scoop shops, restaurants, retail outlets etc. and eaten out of the home. One-third sold in supermarkets, grocery shops etc., mostly as half-gallon (2.2liters) tubs. Vanilla is the most popular flavor, followed by chocolate.
surprising. One might expect that more ice cream would be consumed in hot southern European countries such as Spain (about 6 liters per person per year) and Portugal (4 liters) than in cold northern European countries such as Sweden (12liters) and Germany (8liters). However, the reverse is true. Reason for this is, northern Europeans are used to consuming lots of milk, cheese, butter etc. Whereas the southern European diet contains much less dairy produce. Another factor that influences consumption is whether households own a large freezer in which to keep quantities of ice cream. This in turn may be influenced by local building regulations. The exception to this north-south divide is Italy (9 liters), where there is a great tradition of making and eating ice cream.
based product with a certain amount of overrun. The mix passes through a continuous freezer where air is incorporated. Sorbet products are characterized by fresh eating properties and do not contain fat or milk solids-nonfat (MSNF). In order to obtain a final product with more body, ice cream producers also produce sherbet that contains a small amount of fat or MSNF. Sherbet still retains the fresh eating properties associated with sorbet.
during the 1980s due to its relatively low fat and calorie content. Weight and cholesterol watchers were delighted. Typically a blend of standard ice cream mix and yoghurt milk with live bacteria, yoghurt ice cream tends to have a fresher taste than standard ice cream. Water ice is a blend of sugar, fruit concentrates, stabilizers, flavor and color. The finished mix is pasteurized and filled into moulds (or pockets) on a rotary or in-line machine. Freezing takes place in the pockets, which pass through cold brine (salt solution). When frozen solid, the water ice, is extracted from the pocket. It is a typical childrens product.
a new category known as extruded water ice. Basically, a water ice containing a special stabilizer, is pumped to the continuous freezer, where air incorporation and freezing take place before extrusion. The final product typically contains 20 30 % air and is very fresh and cold to the taste.
one of the following: Molded Ice cream or water ice mix is filled into moulds and frozen to produce stick novelties. After extraction, the products can be dipped in chocolate or other coatings. Filled Ice cream is filled into cups, containers or cones and may be decorated with chocolate, cream, ripple and dry materials. Extruded Ice cream is typically extruded onto a tray by means of a timeelapse filler. A wide variety of products can be produced including stick novelties, sandwiches, desserts, ball-top cones and so on.
colder) than moulded or filled ice cream, the quality is generally higher. Extruded products have a creamier texture and more mouth feel than moulded or filled products with a similar composition. Decoration and coating is possible.
Ingredient feeding
The function of the ingredient feeder, is to add ingredients
continuously and accurately to the ice cream. The pump is designed to ensure the ingredients are gently fed into the ice cream flow from the freezer. A wide range of ingredients can be accommodated by the feeder:
Dry ingredients (e.g. nuts, cookies, chocolate) Soft ingredients (e.g. pieces of fruit, cookie dough, marzipan) Liquid ingredients (e.g. marmalade, jam, caramel)