Ice Cream

Ice cream differs from all other sweets and foods in that it is consumed in a frozen state. Once it has thawed, it loses its form and structure. Most kinds of ice cream are made of milk and milk products. Key basic ingredients for making ice cream are, for example, cream, butter, fruit, and sugar. In addition to whole fruits, fruit pulp, fruit juice, or natural flavourings are also used in its production. A whole range of standard additional ingredients is available for flavouring and decoration purposes. This list stretches from cocoa, chocolate, and coffee to nuts, nougat, and almonds, all the way through to raisins and vanilla. Ice cream is also sold in combination with other foods, for example fruit sauces, coatings, spirits, and waffles, as well as in various forms such as ice cream sandwiches, ice cream cones, or ice-cream gateaus.

Ice cream has a minimum milk fat content of 10%. Dairy ice cream must have a minimum milk content corresponding to 70% of full-fat milk. Cream dairy ice cream contains at least 60% whipping cream. Raw egg ice cream has a minimum milk content of 50% and is made using eggs or egg yolks. Fruit ice cream has a minimum fruit content of 20%. Fruit ice cream made using citrus fruits and other acidic fruits has a minimum fruit content of 10%. Fruit sorbet has a minimum fruit content of 25%, or in the case of citrus fruits and other acidic fruits, a minimum fruit content of 15%. Milk or milk components are not used in the manufacture of sorbets.

Industrial manufacturing is carried out in clean room systems so as to guarantee a particularly high level of hygiene protection.