Ice-cream is typically regarded as a seasonal product, with demand peaking during the summer months. Winter witnesses a sharp decline in consumption and resultant dip in sales and profits. India’s current ice-cream market is worth Rs 3,000 cr, including the unorganized sector. “Evolved markets are on a different footing. Frozen desserts category is still a long way from becoming a part of diet/food plan of locals. The scenario is gradually changing wherein other than tier 1, 2 and 3 markets are also moving up the consumption ladder,” Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. Sales slacken during the monsoons also. Currently growing at 12-15 percent annually, the future prospects of India’s ice-cream market seem promising for manufacturers, suppliers and retailers. A mix of factors is responsible for lessening the seasonal impact and contributing to the overall growth of the country’s ice-cream industry such as changing consumer perception, capturing regional variations, diverse consumer segments, favorable retail location, product range and innovation, festivities, and marketing and promotions.

1. PROJECT REPORT
INTERNSHIP IN
DEVYANI FOOD INDUSTRIES Ltd.
(Cream bell)
Study on Processing and Quality
Parameters of
Ice-cream
GUIDED BY
Dr. I.P Singh
Production manager
Devyani Food Industries Ltd.
Kosi Kalan, Mathura, Uttar Pradesh
SUBMITTED BY
Ankur Kumar Thathera
M.Sc Food Technology
Enroll no. M1410108

2. COMPANY PROFILE
In 2003 RJ Corporation brought Cream bell ice cream to India in
technical collaboration with French Dairy major, Candia.
It is among the top 5 leading ice cream brands in India and is
known for its quality product innovation.
It has approximately 15% market share in the Indian ice cream
industry with a presence in 19 states which covers the top 40 cities in
India.
Cream bell has four manufacturing plants across India: Baddi
(Himachal Pradesh), Goa, Kosi Kalan (Uttar Pradesh) and Asansol,
and 35,000 retail outlets across the country.
Our plants are ISO 9001:2008 and ISO 22000:2005 certified.

3. 21 st century Ice cream brand.
INDIA’s MOST PROMISING BRAND awarded by World Consulting &
Research Corporation and process advisors Ernst & Young.
Won 27 Highest-in-Category awards by Indian Dairy Association and
DANISCO
Spreading flavorful joys in neighboring country of Indian sub-continent.
State-of-the-art equipment from reputed manufacturing in USA & Ital.
We care about approvals, so we keep innovating.

5. PRODUCT PROFILE
Ice cream is a frozen food, usually eaten as a dessert. The general
ingredient of ice cream is dairy product such as milk, cream, fat often
combined with fruits or other ingredients to enhance its palatability and
acceptance by the consumer.
The mix obtained by freezing a pasteurized mix prepared from milk,
vegetable oil or fat in a combination with milk protein and vegetable
protein, sugar, water, with or without maltodexterin and permitted
stabilizer with or without chocolate paste and cocoa powder.
Ice creams are made by a basic mix which when processed and added
with flavors' makes the final ice cream.
There are different type of mix that are used in different type of ice
cream
FROZEN DESSERT MIX
ICE CREAM MIX
KULFI MIX
LICK CANDIES

6. TYPE OF MIX PROTEIN ACIDITY FAT
TOTAL
SOLID
sample ice cream mix 3.74 0.117 7 37.62
frozen dessert mix 3.74 0.126 9 38.54
ice cream mix 3.82 0.144 11.4 40.56
premium mix 4.08 0.162 13 42.8
FD chocolate mix 3.82 0.198 10.4 42.8
ice cream chocolate mix 4.08 0.207 13.4 45.74
premium chocolate mix 4.08 0.207 14.4 44.58
ice cream special mix 3.82 0.144 7 38.2
premium special mix 4.08 0.153 10.6 40.6
sugar free ice cream 3.82 0.135 11.4 40.8
milky chocolate mix 3.74 0.189 7 38.2
premium chocolate special mix 4.08 0.198 13 48.6
Kulfi mix 4.08 0.162 13 42.8
Type of mix's & Quality parameter which are used in preparation of
Ice cream

7. Types of syrup
Several types of syrup differentiate on the basis of sugar
content present in it
Lick syrup (20%)
Sorbet syrup (39%)
Pop up syrup (17%)
 mango duet syrup (20%)
Lychee duet syrup (24%)
Strawberry double (20%)

8. PREPARATION OF MIX
•Before staring of mix preparation we should ensure that all the row material
approved by the QA department.
•Testing of water done by QA (pH, TDS and hardness)
•CIP of equipments cheeked by QA.
•All Workers wears the gloves, apron and mask .

9. Mix preparation
Liquiverter
Water heated at 35C
Addition of SMP
Add maltodextrin at 40C
Add sugar at 45C
Add stabilizer at 55-60C with the same
amount of sugar
Addition Fat at 65C
Duplex filter
Mixing tank

10. PHE CHAMBER
Balance tank (FDV)
Regeneration
Homogenization
(1st 500 psi – 2nd 2000 psi)
Heating 82C
Holding 25 seconds
Regeneration
Cooling 25-30C
Chilling 4-5C
Aging 4 hours at 4C

11. Mix pass through the duplex filter
Mix is properly pasteurized at 82C for 25 second
Mix is left for minimum 4 hours at 4C for aging
Testing of mix done during aging (fat, acidity, protein, total solid)

12. Once the mix is ready then it is passed to the colour and flavour
Tank where further process is initiated.
Aging tanks
Color & flavor tanks
Freezing/Whipping of ice cream
Packaging
Harding

13. On-Line Quality Parameters
The fresh produced packed ice cream are analysed for its
*as per product specification
Fat*
Titratable acidity*
Protein*
Total solid*
pH*
Brix*

14. Records to be maintained : ONLINE RECORD
•Online Quality Parameters every 30 minutes during production.
•Room temperature and Humidity in production area every 15
minutes.
•Checking the batch number of every product.
•Checking cold room temperature and Harding tunnel temperature
every 30 min.
•Check packaging of ice cream every 15 min.
•Temperature of ice cream after passing through the Harding tunnel.
•Weight of ice cream as per standard.
• Net weight of inclusion every 30 min as per standard.
•Overrun of ice cream as per standard.

15. Yield calculation
•Yield calculated on the basis of cases I.e. packaged boxes obtained in one batch of
production.
•For eg:
•Vanilla bulk pack 5 liter (M) 14 June-19/765
•Actual unit produced in one batch is 1392
Unit convert into liter
•Formula
•Volume of ice-cream in ml*unit/1000
=5000*438/1000
=2190
Standard mix used
standard*unit
=2.338*1392
=3254
Yield
Standard/Actual
=3254/1392
=101% yield